Saturday, October 24, 2009

Tinga - in the Pressure Cooker

Pressure Cooker Tinga today - not exactly traditional, but I used what I had

5 lbs of boneless Country Style Ribs (99 cents per pound!)
2 onions, rough chopped
3 tomatoes, rough chopped
2 garlic cloves, smashed
2 cups chicken stock
3 tbs chipotle pepers, chopped, with sauce
Achiotina in lard (try a mexican grocery)

Based this off of memory, and recipes here and here.

Chopped and trimmed the ribs down to 1 x 2
Heated oil and 2 tbs achiotina in lard
Browned meat in batches
Once the meat was done, browned the onions
After the onions were browned, added garlic, cooked for 2 minutes with onions
Added chopped tomatoes, cooked 2 minutes
Added Chicken stock
Salted to taste
Added meat back in, put on the lid, cooked for 20 minutes - high heat till whistling, then turned to med - low (4 on my dial) so that it whistled, but not screaming.

Meat is falling apart tender, not too spicy. Pablanos would be nice with the onions, or other more spicy peppers, but for my family - have to be hot sauce on the side for me.

Two options for this -

First, 10 minutes into cooking, added pealed diced potatoes, then pressure cook for 10 minutes more. Serve like a stew, with sour cream, avocado, red onion, warm tortillas on the side

Second option, pull meat from sauce, cook sauce down, add back the meat, then serve as tacos or tostadas.

Both are great options.

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