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Receta Ring in the New, Celebrate the Old: Tinga, Roasted Sweet Potato Salad, Ginger Scallion Dipping Sauce
Ingredientes
- Tinga (Stewed Pork with chorizo and chipotles)
- 4 pound of pork shoulder, cut into 1-inch cubes
- 1 pound of Mexican chorizo
- 1 bay leaf
- 1 large onion coarsely chopped
- 5 cloves of garlic, minced
- 1 teaspoon of Mexican oregano
- 1 teaspoon of thyme
- 3 canned chipotle peppers in adobo
- 1 cup of peeled, chopped ripe Roma tomatoes or 1 can diced-in-juice
- 4 chopped tomatillos or 1/2 jar tomatillo salsa
- Garnishes:
- Tortilla chips
- 1/2 cup of chopped cilantro
- Black pepper
- Salt
- 1 avocado, large dice
- Grated Cotija cheese
- 1 lime cut into wedges
- 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
- 1/2 cup extra virgin olive oil
- 1 clove garlic, peeled
- 2 cups cooked black beans, drained (canned are fine)
- David Chang's Ginger Scallion Sauce (makes about 3 cups)
- 2½ cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
- ½ cup finely minced peeled fresh ginger
- ¼ cup grapeseed or other neutral oil
- 1½ teaspoons soy sauce, preferably usukuchi (light soy sauce), found in Asian markets
- ¾ teaspoon rice wine or sherry vinegar
- ¾ teaspoon kosher salt, or more to taste
View Full Recipe at Marla in the Kitchen
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