Tinga Recipe

Cooking Instructions

1. 1

   Prepare the Pork

   In a large pot, heat oil over medium-high heat. Season the pork shoulder with salt and black pepper, then sear it in the pot until browned on all sides. Remove the pork and set aside.

2. 2

   Cook the Onions and Garlic

   In the same pot, add the sliced onion and minced garlic. Sauté until the onions are translucent.

3. 3

   Prepare the Guajillo Sauce

   Remove the stems and seeds from the guajillo peppers. Soak the peppers in hot water for about 15 minutes until softened. Blend the softened peppers with a little bit of the soaking water, cumin, and oregano until smooth.

4. 4

   Combine Ingredients

   Return the seared pork to the pot, add the guajillo sauce, chicken broth, and bay leaves. Bring to a simmer.

5. 5

   Slow Roast

   Cover the pot and reduce the heat to low. Cook for about 3 hours, or until the pork is tender and easily shredded.

6. 6

   Shred and Serve

   Remove the pork from the pot, shred it using two forks, and return it to the pot to soak up the sauce. Serve hot with tortillas or rice.