Tinga poblana sauce
- Whole peeled tomatoes800 g1 28oz can
- Chipotles in Adobo2-3
- Garlic2 cloves
- Dried oreganoa sprinkle
- Onions, thinly sliced1/4
- Bay Leaves1
- Saltto taste
- Sugarto taste
- Neutral oil
From previous steps
- reserved braising liquid
Step 2: Blend & simmer sauce
To a blender or food processor, add the canned tomatoes, chipotles (and some of their liquid from the can), garlic, and oregano. Puree until smooth, using some of the reserved braising liquid to thin out the sauce until it blends easily.
Add a thin layer of oil to a large pan or dutch oven and the onions and bay leaf for 1-2 minutes until aromatic. Add the blended tinga sauce to the hot pan (be careful: it should fry and splatter some) and for about 5 minutes, stirring occasionally.
Remove the bay leaf. Taste the tinga sauce and adjust with a sprinkle of salt and a spoonful of sugar (optional) for seasoning and balance.
Step 2: Blend & simmer sauce
Tinga poblana sauce
- Whole peeled tomatoes800 g1 28oz can
- Chipotles in Adobo2-3
- Garlic2 cloves
- Dried oreganoa sprinkle
- Onions, thinly sliced1/4
- Bay Leaves1
- Saltto taste
- Sugarto taste
- Neutral oil
From previous steps
- reserved braising liquid
To a blender or food processor, add the canned tomatoes, chipotles (and some of their liquid from the can), garlic, and oregano. Puree until smooth, using some of the reserved braising liquid to thin out the sauce until it blends easily.
Add a thin layer of oil to a large pan or dutch oven and the onions and bay leaf for 1-2 minutes until aromatic. Add the blended tinga sauce to the hot pan (be careful: it should fry and splatter some) and for about 5 minutes, stirring occasionally.
Remove the bay leaf. Taste the tinga sauce and adjust with a sprinkle of salt and a spoonful of sugar (optional) for seasoning and balance.