Tostaditas De Tingla Poblano

Tostaditas De Tingla Poblano
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Recipe to cook Tostaditas De Tingla Poblano. This recipe comes to us courtesy of Chef Priscila Satkoff of Chicago's fabulous restaurant Salpicon.


  • For the Meat:
  • 1 pound pork shoulder
  • 1 small onion
  • 2 cloves garlic
  • 1 tablespoon salt
  • For the Sauce:
  • 1/2 tablespoon canola oil
  • 1 small onion thinly sliced
  • 2 cloves garlic finely chopped
  • 1 1/2 pounds plum tomatoes roasted, peeled and chopped
  • 4 ounces chorizo cooked
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon thyme
  • 1 ounces canned chipotle chiles (or to taste)
  • salt to taste
  • 24 small tostaditas (small crispy tortillas)
  • 1/2 cup Mexican cream
  • 1 medium ripe avocado dice


  1. Serves 6 as an Appetizer (24 small pieces)
  2. For the Meat: Cut the meat in 3 by 3 inch pieces. In a medium sauce pan put the meat to boil cover with water, onion, garlic and salt for 1 1/2 hours. or until the meat is nice and tender. Let it cool, and shred.
  3. For the Sauce: In a medium sauté pan heat the oil, when this is hot add the onion and sauté for about 3 minutes, add the chopped garlic and sauté. Add the tomatoes and cover, let simmer for about 8 minutes then add the chorizo, shredded pork, the chipotle chiles, cloves, cinnamon and thyme. Mix well and let it simmer for 2 more minutes, add salt to taste. Remove from heat.
  4. Assemble the dish: On small tostaditas put 1 ounce (about 1 tablespoon of meat), garnish with a small amount of cream and small pieces of avocado.
  5. Options: This also makes great tacos using soft tortillas.