Name: Shredded Pork (Tinga de Puerco)
Yield: 4 servings as a main dish; more as a filling for tacos, gorditas, or burritos
Cuisine: Mexican
Ingredients: 2 large ripe, red tomatoes; 3 canned chiles chipotles en adobo; ⅓ cup vegetable oil; ¼ cup water or chicken stock; Salt and freshly ground black pepper to taste; 2 pounds shredded leftover roasted pork butt or any other cooked meat; 2 teaspoons ground cumin; 1 teaspoon freshly grated nutmeg; 4 large garlic cloves, finely chopped; 1 large or 2 medium-size onions, thinly sliced in half-moons (about 2 cups)

Preparation info

4
servings as a main dish; more as a filling for tacos, gorditas, or burritos

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

This is a great way to use not only leftover roast pork but also beef or chicken. If you have no suitable leftovers, it is worth roasting or braising a piece of meat just for this purpose. I love to make tinga with leftover Cochito Chiapaneco and often make the recipe from scratch just to have the meat for the tinga. The meat from Came de Puerco Cocida is also excellent. Any sort of tin