1 # pulled pork (roasted or boiled pork butt or loin—cooked until very tender)
2 cloves garlic smashed
1 onion minced
2 oz chipotles (packed in water—not dried)
2 diced tomatoes
2 oz vegetable oil
For 8 “tingas”
Once cooled, pull the pork apart into strands with your fingers. Heat the oil in a sauté pan, add garlic, then onions then the pork then the peppers and then the tomatoes. Let the meat simmer for a few minutes until the visible liquid is evaporated.
To assemble the tinga: 8 fried corn tortillas 2 cups “refried” white beans (cooked with pork and made into a paste in a food processor) shredded romaine lettuce 8 tablespoons pico di gallo* 4 oz queso blanco (cheese similar in texture to crème fraiche and in flavor to feta)
lay the tortillas out and spread each one with 1-2 T of refried beans. Then put 2 oz pulled pork (tinga) on each, then some lettuce and top with pico di gallo. Finish with a drizzle of soft queso blanco.
• Pico di Gallo • 4 plum tomatoes, seeded and chopped • 1 med red onion, finely chopped • 1 red bell pepper chopped • 1½ tsp. cilantro finely chopped • 1 tsp lime juice • salt and Tabasco to taste
