Take a look at this recipe to prepare doubles of tinga, you will see that you will soon be savoring this delicious dish.
INGREDIENTS
(For 10 people)
- 500 grams of dough for tortillas
- corn oil or lard for frying
For the tinga
- 2 tablespoons lard or corn oil
- 1/4 of kilo of longaniza or crumbled chorizo
- 1 medium onion finely chopped
- 1 large garlic clove finely minced
- 1/2 kilo of pork leg cooked and shredded
- 3 medium peeled potatoes diced, soaked in cold water and drained
- 1/2 kilo of tomato roasted, peeled, ginned and diced
- 1 bay leaf
- 1 sprig of thyme
- 2 sprigs of oregano
- 4 or 5 chipotle peppers in adobo chopped
- 2 tablespoons vinegar and salt to taste
PREPARATION
Make 30 tortillas of approximately 25 centimeters in diameter, place a spoonful of tinga in the center and close them, joining the ends and pinching them until they form a perfectly closed molote. The molotes are fried until golden brown, then drained on absorbent paper and served hot.
The tinga.
Put the longaniza or the chorizo in the hot butter, fry it for one or two minutes and add the onion and garlic, these are fried until they become crispy and then the meat is added; Once fried, add the potatoes, the tomato, the aromatic herbs, the chipotles, the vinegar and the salt and let everything season until the potatoes are cooked and the stew is thick, as if to fill the molotes. If necessary, you can add a little water during cooking.
