Gorditas de tinga

Tinga Gorditas

This post is also available in: esSpanish

Don’t miss this fabulous recipe for gorditas de tinga, a dish full of Mexican flavor that you can enjoy as breakfast, dinner or surprise your guests with a luxury snack before the end of the afternoon when they visit you, so follow the steps below in detail and make them whenever you like.

Ingredients

  • 500 grams of pork brisket
  • 1 piece of onion
  • ½ head of garlic
  • 6 large tomatoes
  • ½ onion
  • 2 cloves of garlic
  • 4 chipotle chiles, marinated
  • 1 cup chicken broth
  • 2 tablespoons of oil
  • 1 onion cut into julienne strips
  • ½ small cabbage, finely chopped
  • 1 teaspoon cumin
  • ½ tablespoon ground oregano
  • Salt to taste
  • Pepper to taste
  • 1 kg corn dough
  • 100 grams of lard
  • Water as needed
  • Salt to taste

Preparation

  1. In a pressure cooker, place the meat, the piece of onion, the half head of garlic, cover with water and cook over high heat.
  2. Once it starts to boil, put the lid on and let it cook for 30 minutes after the valve starts to beep.
  3. After the time has elapsed, remove the pot from the heat and let it rest covered so that it loses pressure, remove the meat and place it in a colander to cool.
  4. Meanwhile, chop the tomatoes and add them to the blender along with the half onion, garlic cloves, chipotle peppers, chicken broth and process until a homogeneous sauce is obtained, pass through a fine mesh strainer and set aside.
  5. When the meat has cooled, shred with your hands or with the help of 2 forks and reserve in a bowl.
  6. Now in a large frying pan, heat the oil and add the onion in julienne strips to fry for 3 minutes.
  7. Then add the cabbage, mix and let it cook for another 3 minutes. Pour the processed sauce, cumin, oregano, salt and pepper to taste and cook over low heat for 15 minutes.
  8. While the sauce is cooking, prepare the gorditas, so add in a bowl the dough, butter, salt to taste, a little water and begin to knead with your hands until it is smooth, moldable and does not stick to your fingers.
  9. Take a portion, make a ball the size of a tennis ball and flatten it with your hands until it is about half a centimeter thick. Repeat this procedure with the rest of the dough and place on a very hot griddle to cook for approximately 5 minutes per side. Remove and reserve in a basket, cover with a cloth.
  10. To finish the tinga, add the shredded pork to the sauce when it is well cooked, mix well and cook for 10 minutes. Rectify seasoning if necessary and remove from heat.
  11. Open the gorditas in half and fill them all with a generous portion of tinga.
  12. Now all that’s left is to please your palate and that of your guests with these delicious tinga gorditas whenever you wish.

Tips

  1. In many areas of Mexico the gordita de tinga filling is complemented with crumbled fresh white cheese.
  2. If you like, you can substitute the cabbage for carrots, this will add a touch of sweetness to the dish.
  3. Add 1 or 2 more chipotle chiles if you want a spicier flavor.
  4. If you do not have a pressure cooker, you can use a traditional pot with a lid, but remember that the cooking process can take up to 2 hours.

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