In a large saucepan, simmer the pork, marjoram, thyme and bay leaves in 4 cups of salted water, partially covered, until the meat is tender, 45 minutes. Using a slotted spoon, transfer the pork to ...

When the pork is cool, finely shred the meat using a fork, cover and refrigerate until needed. Prepare the tinga: Place potatoes ... Institute of America, when a recipe calls for “small dice ...

Here's a recipe for lengua tacos. Tinga, or braised chicken thigh, is typically made in a smoky and slightly spicy tomato-based sauce. If you're not into beef and pork tacos, this chicken option ...

Discard the bay leaf and season the tinga with salt and pepper ... 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Add the ground pork and beef and knead gently to combine.

When brown, set aside, keeping the excess fat in the pan. Add the pork cubes to this oil and fry until brown. To the tomato mixture, add the diced potatoes, chipotle sauce, pork and chorizo.