Tinga Poblana Tostada

Flavorful tostada dish for when you’ve got some braised meat on hand.

2-4 servings

Time: 20 mins

By Ethan Chlebowski

This is meant to be a quick version of tinga poblana sauce, which can be tossed with shredded meat, then added to a tostada for a meal. If you want to make the full tinga braising recipe, you can find that here.

I always have braised meat on hand..check out this video for all the context.

Ethan Chlebowski

Ethan Chlebowski



  • Tinga poblana sauce

    • whole peeled tomatoes
      800 g1 28 oz can
    • chipotles in adobo
    • garlic
      2 cloves
    • onions
    • bay leaves
    • dried oregano
      a sprinkle
    • sugar
      to taste
    • salt
      to taste
    • cooking oil
      a drizzle
  • Tostada toppings (to preference)

    • braised meat
    • tostadas
    • avocados
    • onions
      , diced
    • sour cream
    • cotija cheese
    • limes


Step 1: Blend the sauce

Add all tinga poblana sauce ingredients except for the oil and bay leaf to a blender. Puree until smooth.

Step 2: Simmer the sauce

Over medium-high heat, add a layer of oil and the bay leaf to a pan. Let that sizzle for 20 seconds before pouring in the sauce. for 5 minutes or until slightly thickened.

Step 3: Toss in meat

Toss in whatever braised/shredded meat you are using from the fridge. Mix that up until incorporated. You want the flavor to develop, so turn the heat down to a and stir frequently. until thickened, about 10 more minutes.

Step 4: Assemble the tostada

To assemble, add a layer of your tinga meat followed by toppings of choice. Enjoy!



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