Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime


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Butternut Squash Soup
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Tinga de Puerco
Ingredients:
  • 1 # pulled pork (roasted or boiled pork butt or loin—cooked until very tender)
  • 2 cloves garlic smashed
  • 1 onion minced
  • 2 oz chipotles (packed in water—not dried)
  • 2 diced tomatoes
  • 2 oz vegetable oil
For 8 “tingas”

Once cooled, pull the pork apart into strands with your fingers. Heat the oil in a sauté pan, add garlic, then onions then the pork then the peppers and then the tomatoes. Let the meat simmer for a few minutes until the visible liquid is evaporated.

To assemble the tinga:
8 fried corn tortillas
2 cups “refried” white beans (cooked with pork and made into a paste in a food processor)
shredded romaine lettuce
8 tablespoons pico di gallo*
4 oz queso blanco (cheese similar in texture to crème fraiche and in flavor to feta)

lay the tortillas out and spread each one with 1-2 T of refried beans. Then put 2 oz pulled pork (tinga) on each, then some lettuce and top with pico di gallo. Finish with a drizzle of soft queso blanco.

• Pico di Gallo
• 4 plum tomatoes, seeded and chopped
• 1 med red onion, finely chopped
• 1 red bell pepper chopped
• 1½ tsp. cilantro finely chopped
• 1 tsp lime juice
• salt and Tabasco to taste

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