Magazine article Sunset

This Is Puebla's Anytime-Anywhere Snack

Magazine article Sunset

This Is Puebla's Anytime-Anywhere Snack

Article excerpt

HOT CHILIES, SWEET spices, and tender shreds of simmered flank steak unite in tinga, a beef mixture from Puebla, Mexico. There, tinga is enjoyed as a street snack and as a supper entree.

Look for canned chipotle chilies in Mexican markets.

Puebla Simmered

Spiced Beef (Tinga)

Serve tinga in warm tortillas or crusty rolls with shredded lettuce, sliced avocado, and crumbled feta cheese.

2 pounds beef flank steak 3 medium-size (about 1 1/4 lb. total) onions, chopped 12 cloves garlic, minced or pressed 4 large dried bay leaves 1 cinnamon stick (3 in.) 10 whole cloves 1 teaspoon each dried marjoram leaves and dried thyme leaves 2 1/2 pounds medium-size firm-ripe tomatoes 1/2 pound firm-texture chorizo sausage, casings removed 2 to 4 tablespoons minced canned chipotle chilies in adobado sauce 1/3 cup cider vinegar 2 tablespoons firmly packed brown sugar

Trim and discard excess fat from meat. Cut meat into 2-inch chunks. In a 5- to 6-quart pan, combine meat, 1 onion, garlic, bay leaves, cinnamon, cloves, marjoram, thyme, and 6 cups water. Bring to a boil over high heat; cover, reduce heat, and simmer until meat is tender when pierced, about 2 hours. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.