Tingal Poblana is a comforting, hearty Mexican stew that blends tender shredded flank steak with spicy chorizo and a bright tomatillo-based sauce. The dish is infused with aromatic herbs like oregano, thyme, and marjoram, creating a complex flavor profile that is both savory and slightly smoky. Perfect for a cozy weeknight dinner or a festive gathering, it can be served as a stew over rice or scooped into warm tortillas. The slow-cooking process ensures the meat falls apart effortlessly, while the chipotle peppers add a gentle kick that balances the tanginess of the tomatillos. It&# 226;ÂÂs a simple yet deeply flavorful recipe that brings authentic home-style cooking to your table.
Tingal Poblana
Description
Tingal Poblana is a comforting, hearty Mexican stew that blends tender shredded flank steak with spicy chorizo and a bright tomatillo-based sauce. The dish is infused with aromatic herbs like oregano, thyme, and marjoram, creating a complex flavor profile that is both savory and slightly smoky. Perfect for a cozy weeknight dinner or a festive gathering, it can be served as a stew over rice or scooped into warm tortillas. The slow-cooking process ensures the meat falls apart effortlessly, while the chipotle peppers add a gentle kick that balances the tanginess of the tomatillos.Ingredients
Directions
-
Place the cubed flank steak in a large Dutch oven and cover with cold water.
-
Bring the water to a boil over high heat, then skim off any foam or impurities from the surface.
-
Lower the heat to a simmer and add the bay leaves, 2 whole garlic cloves, 1 tablespoon salt, and the sprigs of marjoram and thyme.
-
Cover and cook over low heat for one hour, or until the meat is tender enough to shred easily.
-
Remove the pot from heat and let the meat cool in the stock. Drain, reserving the stock, and shred the meat. Set aside.
-
In a separate skillet, place the chorizo chunks and fry over medium heat until lightly browned and some fat has rendered.
-
Remove the chorizo from the skillet and set aside, leaving the rendered fat in the pan.
-
Add the chopped onion and minced garlic to the skillet and sauté for 2 minutes until softened.
-
Add the chopped tomatillos, dried oregano, and ground black pepper to the skillet. Simmer over low heat for 5 minutes, stirring occasionally.
-
Stir in the pickled chipotle pepper juice and the whole pickled chipotle chiles.
-
Add the shredded beef to the skillet, stir well to combine, and add 1 cup of the reserved cooking stock.
-
Return the fried chorizo to the skillet. Cover and cook over low heat for 15 minutes to allow flavors to meld.
-
Taste and adjust seasoning if necessary. If the sauce is too thick, add more reserved stock one tablespoon at a time.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 137.3kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 2.8g14%
- Cholesterol 45.4mg16%
- Sodium 35.2mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 15.3g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serving Suggestion: This dish can be served like a stew over rice, or scooped into warm tortillas for a hearty taco-style meal.
Ingredient Note: The original ingredient list mentioned "Boneless lean pork" but the directions explicitly use flank steak and chorizo. This recipe has been standardized to use flank steak for the main meat component as per the cooking instructions.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or stock if needed.
Spicy Variation: For extra heat, increase the number of pickled chipotle chiles or add fresh jalapeños.
