Dad Food : When Dad Was in the Kitchen : Baker’s Dozen

Every time my mother came home from the hospital with a new baby, my father cooked dinner. This was fairly frequently--there were 13 of us in the family. A new baby always seemed like a holiday--and Dad’s meal was what made it special.

As soon as Mom went to the hospital, Dad would make a promise. “If you’re really good,” he’d say, “I’ll come home after work and cook Tinga.”

Tinga is truly delicious; those were the days when we were on our best behavior.

TINGA

1 pound flank steak

1 whole onion

Salt

2 ounces guajillo chiles

1 large tomato, peeled

1 clove garlic

1 pound onions, sliced

2 tablespoons oil

1 to 2 chipotle chiles

Dash dried oregano

8 tostada shells

1/2 pound queso fresco, crumbled

Sour cream

Place flank steak, whole onion and salt to taste in large saucepan. Add water to cover. Bring to boil, reduce heat and simmer 30 to 45 minutes or until tender. Remove meat, cool slightly, then shred and set aside.

Place guajillo chiles in small saucepan. Add water, bring to boil, reduce heat and simmer until tender. Drain chiles, remove seeds and place in blender container. Add tomato and garlic. Puree.

Saute sliced onions in oil. Add chipotle chiles and 2 teaspoons salt. Simmer 10 minutes. Add reserved meat, oregano and guajillo chile mixture. Cook 10 to 15 minutes.

Serve meat mixture on tostada shells garnished with queso fresco and sour cream. Makes 8 servings.