The Tinga from Chiapas (Tinga Chiapaneca)

The tinga from Chiapas has the main characteristic of being the usual hodgepodge of many different stewed meats and poultry, but the recipe of this dish from that state actually uses ancho chilies and does not require chipotle chilies.

The Tinga Chiapaneca


* 3 lb. turkey meat
* 2 lb. chicken
* 1 lb. goat meat (substitute with lamb if unavailable)
* 1 lb. pork
* 1 lb. stewing beef
* 4 red tomatoes
* 4 cloves of garlic
* 5 hierbasanta leaves
* 4 peppercorns
* 5 ancho chiles
* 2 sprigs of thyme
* 1 tablespoon oregano
* 1 sprig of bay leaves
* 1 cinnamon stick
* 1 onion
* 1/2 cup white vinegar

Making this recipe:

1) We begin our tinga from Chiapas by cooking all meats about half done: bake the turkey in the oven at 300 ˚F for 2 hours, as its meat will finish cooking with the rest of the dish. Meanwhile cook the meat slowly on the stove with a little bit of water. Cook the chicken in boiling water for 30 minutes.

2) Once all the meat has cooked, slice and shred all the pieces; debone the chicken and the turkey. Mexican traditon tells us to use a terra cotta pot to cook this dish slowly if possible, so puin all the meat, chicken and turkey then add bay leaves and chopped hierbasanta leaves.

3) Soak the ancho chiles in warm water for 10 minutess, then blend with the tomatoes, peppercorns, onion and all the other remaining ingredients.

4) Add this blended salsa to the pot with shredded meat, stirring to coat the ensemble, cover the casserole. Bake in oven for three hours at 300 °F. This recipe is enough for 20 people...

mexican recipes
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