Tinga de Puerco con Papas (Chipotle Pork and Potato)
Pork and soft potato simmered in smoky chipotle tomato sauce and piled on warm corn tortillas.
Made with Chipotle tinga sauce and Corn tortillas from masa harina and Carnitas (slow cooked pork). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £3.16 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the diced potatoes in salted water for 8 minutes until just tender. Drain well.
8 min - 2
Heat the oil in a wide pan and soften the onion for 5 minutes.
5 min - 3
Add the tinga sauce (see the base recipe) and the potatoes and simmer for 5 minutes.
5 min - 4
Stir in the carnitas (see the base recipe) and simmer for 8 to 10 minutes, until the sauce clings and the pork is steaming hot all the way through.
9 min - 5
Warm the corn tortillas (see the base recipe) in a dry pan and serve with the tinga, avocado and coriander.
Tips
- Cut potato small so it cooks fast and absorbs the sauce.
- Mash a few potato pieces into the sauce to thicken it.
- Chipotle is hot. Thin with a splash of water if you prefer a milder dish.
Storing and freezing
Cool quickly and keep in the fridge for up to 3 days, or freeze for 3 months. Reheat until steaming hot all the way through.
Questions
Is tinga usually made with chicken?
Yes, tinga de pollo is the best known version, but tinga de puerco is also traditional in Puebla.
Can I serve it on tostadas?
Yes, tinga is classic on tostadas with crema and avocado.
How hot is it?
Medium to hot, depending on the chipotle in the sauce. Serve with cool avocado and crema.
More made with chipotle tinga sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.