Tinga is a flavorful Mexican dish made with shredded chicken simmered in a smoky chipotle sauce, served with warm tortillas and fresh toppings.

Tinga

Cecina is a flavorful dried meat, typically seasoned and air-dried to enhance its rich, savory taste.

Cecina (Dried Meat)

Enjoy our succulent shrimp, perfectly seasoned and cooked to bring out their natural sweetness.

Camarón (Shrimp)

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AI Pastor

Savor our juicy bistec, grilled to perfection and seasoned to enhance its rich, beefy flavor.

Bistec (Steak)

Savory and spicy chorizo sausage, bursting with rich flavors and perfect for adding a kick to any dish.

Chorizo

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken thighs and season them with salt and black pepper. Cook until browned on both sides, about 5-7 minutes. Remove chicken from the pot and set aside.

Cook the Chicken

In the same pot, add another tablespoon of olive oil and sauté the sliced onion and minced garlic until softened and fragrant, about 3-4 minutes.

Sauté Vegetables

Stir in the diced tomatoes and chopped chipotle peppers. Cook for about 5 minutes until the tomatoes break down.

Add Tomatoes and Chipotle

Return the chicken to the pot, add the chicken broth and oregano. Bring to a simmer, cover, and cook for about 20-25 minutes or until the chicken is tender and fully cooked.

Simmer

Remove the chicken from the pot, shred it using two forks, and return it to the pot. Stir to combine everything well and let it simmer for another 5 minutes.

Shred the Chicken

Serve the tinga hot with tortillas, avocado, or your choice of toppings.

Serve

Chicken thighs, boneless and skinless

Onion, thinly sliced

Garlic cloves, minced

Tomatoes, diced

Chipotle peppers in adobo sauce, chopped

Chicken broth

Olive oil

Salt

Black pepper

Oregano, dried

Trim any excess fat from the beef brisket or flank steak. Cut the meat into thin strips, approximately 1 cm thick.

Prepare the Meat

In a bowl, mix together the kosher salt, black pepper, garlic powder, paprika, cumin, oregano, olive oil, and apple cider vinegar to create a marinade.

Make the Marinade

Coat the meat strips with the marinade thoroughly. Place the meat in a resealable bag or a dish, cover it, and let it marinate in the refrigerator for at least 24 hours.

Marinate the Meat

After marinating, preheat your dehydrator or oven to 70°C (160°F). Lay the meat strips in a single layer on the dehydrator trays or on a baking sheet lined with parchment paper.

Dry the Meat

Dehydrate the meat for 6-8 hours in the dehydrator or 4-6 hours in the oven until the meat is firm and dry but still slightly pliable.

Dehydrate

Once dried, allow the cecina to cool completely. Store it in an airtight container in a cool, dry place. Properly dried and stored cecina can last for several weeks.

Store the Cecina

Beef brisket or flank steak

Kosher salt

Garlic powder

Paprika

Cumin

Oregano

Apple cider vinegar

In a bowl, combine the shrimp with lemon juice, paprika, salt, black pepper, and red chili flakes. Allow the shrimp to marinate for about 15 minutes.

Prepare the Shrimp

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté the Garlic

Add the marinated shrimp to the skillet and cook for about 3-4 minutes, or until the shrimp turns pink and opaque.

Cook the Shrimp

Remove from heat, stir in the chopped cilantro, and serve immediately, garnished with additional lemon wedges if desired.

Garnish and Serve

Fresh shrimp, peeled and deveined

Garlic, minced

Lemon juice

Cilantro, chopped

Red chili flakes

In a large pot, heat olive oil over medium heat. Add minced garlic and chopped onion, and sauté until the onion is translucent.

Stir in the chopped bell pepper and continue to sauté for another 2-3 minutes.

Add Bell Pepper

Add the diced canned tomatoes and vegetable broth to the pot. Stir well to combine.

Combine Tomatoes and Broth

Add the drained chickpeas, fresh spinach, cumin, paprika, salt, and pepper to the pot. Stir gently to combine all the ingredients.

Season the Mixture

Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.

Just before serving, stir in the lemon juice for a fresh flavor boost. Adjust seasoning with more salt and pepper if needed.

Finish with Lemon Juice

Ladle the soup into bowls and enjoy your hearty and nutritious AI Pastor!

Olive Oil

Onion, chopped

Bell Pepper, chopped

Canned Tomatoes, diced

Vegetable Broth

Chickpeas, drained and rinsed

Spinach, fresh

Pepper

Lemon Juice

In a bowl, combine olive oil, minced garlic, lime juice, cumin, salt, and black pepper. Mix well to create a marinade.

Prepare the Marinade

Place the beef sirloin steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it's well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Steak

Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade, allowing excess to drip off. Grill or sear the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved.

Cook the Steak

Once cooked, remove the steak from the heat and let it rest for 5 minutes. Slice against the grain, garnish with chopped cilantro, and serve.

Rest and Serve

beef sirloin steak

olive oil

garlic cloves, minced

lime juice

cumin

salt

black pepper

fresh cilantro, chopped

In a large mixing bowl, combine the ground pork, smoked paprika, minced garlic, cumin, oregano, red wine vinegar, salt, and black pepper. Mix well until all ingredients are fully incorporated.

Combine Ingredients

Using your hands, form the mixture into small patties or keep it loose to use as crumbled chorizo.

Form Chorizo

Heat olive oil in a skillet over medium heat. Add the chorizo patties or crumbles and cook for about 8-10 minutes, or until browned and cooked through, stirring occasionally.

Cook Chorizo

Remove from heat and serve warm as a filling for tacos, in breakfast burritos, or as a topping for salads.

Tinga

Cecina (dried Meat)

Camarón (shrimp)

Ai Pastor

Bistec (steak)

Chorizo