MEXICAN TINGA ENJOY DAN:

VEGETARIAN MEXICAN TINGA WITH LIME SALSA by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 tablespoons olive oil

1 onion, chopped

1 tablespoon chipotle powder

2 teaspoon Smokey paprika

 1 teaspoon fresh thyme, chopped

1 teaspoons fresh oregano

1/4-teaspoon EACH kosher salt and freshly ground black pepper

1 (15 Oz) can diced tomatoes

2 tablespoons chopped cilantro

4 corn tortillas, heated

 

DIRECTIONS:

1.   In a skillet over medium-heat add oil and when sizzling.

2.   Add onion and sauté for 5 minutes.

3.   Stir in spices and herbs and stir for a few seconds.

4.   Add tomatoes, cover and bring to a boil.

5.   Reduce heat and simmer for 30 minutes.

6.   Uncover and simmer for another 12 minutes.

7.   Stir in cilantro.

8.   Serve on tortillas and top with lime salsa or along side.

 

LIME SALSA:

1/2-Cup crushed pineapple

1/2-cup onion, chopped

3 tablespoons chopped cilantro

1/2-jalapeno, minced

2 tablespoon lime juice

DIRECTIONS:

1.   Mix all ingredients together and serve with the tinga.

ENJOY DAN:                            BON-APPETITE!!