Enjoy a Veracruz favorite: Tinga tostadas
This week, we are preparing a very traditional dish — Tinga — from the Veracruz, Mexico, area.
1 pound tri tip
2 cups chopped onion, divided use
1 teaspoon chopped garlic
4 cups water
For the sauce:
2 cups chopped tomato, divided use
1 chipotle pepper (or more if you like your food spicy)
2 tablespoons cooking oil
1 bay leaf
Pinch of cumin
Pinch of oregano leaves
Salt and pepper, to taste
10 tostadas, see cook's notes
Grated queso fresco
Sour cream, etc.
Cook's notes: For the tostadas, you can fry 10 corn tortillas yourself until crisp, or you can buy them premade at the supermarket.
Putting it together
In a large pot, cook the tri tip with 1 cup of chopped onion, the garlic, water and some salt over medium heat for about one hour, or until the meat is tender. Remove the meat from the pot and let it cool, then shred the meat and set aside.
Meanwhile, add 1 cup of chopped tomato to a blender along with the chipotle pepper and a splash of water and blend until smooth. In a large pan, add the oil and the other 1 cup of chopped onion and sauté until golden. Add the bay leaf and cumin and cook for about one minute. Add the remanding chopped tomato and some more water, if needed, and cook for about two minutes.
Add the oregano and the contents from the blender and cook for about 20 minutes over low heat. Add the shredded meat and some salt and pepper, to taste, and cook for about three minutes to heat through.
To serve, top each one of the tostadas with some of the meat mixture (tinga), some lettuce, avocado, cheese and sour cream and enjoy.