Tinga poblana is a savory, spicy dish made with shredded meat. Enjoy a bite-sized version of this classic dish from Puebla with this tostada recipe.
Tinga Poblana, which comes from the state of Puebla in Mexico, is a dish made of seasoned and shredded meat (in this recipe I used pork, but you can also make it with chicken or beef). I used it to whip up this tasty appetizer. I made two dozen tostadas filled with chicken, and the last dozen with roasted chile verde, rajas, queso fresco and jalapeño strips.
You can serve these Tostadas de Tinga Poblana on a bed of chile verde sauce, topped with more queso fresco and avocado slices.
In a medium stockpot, place the meat and add water to cover; season with salt and bring to a boil. Add onion, garlic, and the meat, reduce the heat and simmer until meat is fully cooked. Remove cooked meat, cool down, and shred. Set aside.
In a skillet, heat the oil over medium heat, add the chorizo, fry until cooked, and drain on paper towels. Reserve some of the chorizo.
Discard any excess fat, and in the remaining fat sauté the onion until translucent. Add the garlic and cook for 1 minute. Add the tomatoes and cook until soft and the color changes. Finally, add the reserved chorizo and chipotles. Let the flavors blend, add the shredded meat, and cook for 8 more minutes. Season with salt, black pepper and sugar to taste, check for spice, and add more chile if desired.
Fry the tortillas in hot oil until crisp and golden. Spread the bean paste on top; arrange the warmed tinga and decorate with avocado slices on top.