We present a traditional recipe with shredded meat, from the state of Puebla in Mexico. Tinga poblana toast is an appetizer made with shredded meat and green tomato, unlike the classic tinga toast where the chicken is cooked in tomato. In this recipe, you will find a delicious pico de gallo made with strawberry, which brings a unique flavor to the preparation.

TOSTADAS DE TINGA POBLANA WITH PICO DE GALLO DE FRESA

Ingredients

4 Portions

             Measurements             Original             Grams, liters             Ounces, pounds             Cups, Tablespoons           

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• 1 package Pétalo ® napkins
• 1 package Self-adhesive film Pétalo®
• 500 grams beef, shredded
• 1 onion
• 500 green tomatoes, boy
• 2 garlic
• 1 can chipotle peppers in adobo sauce
• corn tortillas, necessary amount
• 2 tablespoons oil
• salt, to taste
• black pepper, to taste
• 300 grams strawberry
• 4 chile de árbol peppers
• 1 cup fresh coriander, chopped
• 1/2 onions, chopped
• 1 lemon

Preparation

Cut the tomatoes in 4 or 8 according to their size.

File the onion.

Chop the garlic.

In a pan, add oil, once hot, add the onion. Add the tomatoes and garlic.

Once the tomato is cooked, incorporate the shredded meat.

Season the preparation.

Place an omelet on top of a Pétalo® Napkins®. Insert the tortilla in the microwave and heat (approximately 40 seconds at maximum temperature).

Chop the strawberry into slices. Slice the chili.

In a bowl, add strawberries, chili, onion, cilantro and the juice of a lemon. Stir well and reserve. Cover the preparation with Petalo® Self Adhesive Film to prevent rusting.

On top of a piece of toast, place a little bit of the tinga, pour a bit of pico de gallo and serve.

https://us.kiwilimon.com/recipe/main-dishes/mexicans/tostadas-de-tinga-poblana-with-pico-de-gallo-de-fresa