In line with flavor predictions for “Mexican Comfort” on the menu in the coming year, this dish from Jennifer Etzkin OBrien, Senior Manager, Culinary Development, Global US and Canada Food & Beverage, Marriott International, might be the best example you could imagine. Or sink your laughing gear into. Whether you’re warding off the “Sunday scaries” or just looking to live it up in a brunchy style, this innovative take on the classic tinga – a classic of the Puebla region of Mexico, traditionally made with chicken – is exactly what you’re after.
Chef Jennifer Etzkin OBrien
The Australian lamb shanks are given a quick sear, then braised until falling off the bone in an earthy, smokey braise with onion, garlic, cumin, tomato and chipotle paste. broth scented with star anise and cinnamon, and given kick and depth with chili garlic paste and honey.
“Tinga is such a simple, yet delightfully tangy and bold sauce. Combined with the richness of the lamb, alongside the crunch of a tostada, it’s the perfect application.” – Chef Jennifer Etzkin O’Brien
To assemble the dish, Chef Etzkin O’Brien spreads refried beans in the center of the tostada, portioning a generous amount of the braised lamb over top. Avocado slices are fanned along the side, and the combination is drizzled with crema and a sprinkle with queso fresco, before being topped with a poached egg and a garnish of radish slices, jalapeño, pickled onions and cilantro.
“The dish practically screams ‘Perfect Hangover Breakfast!’” says Etzkin O’Brien. With or without the egg, it also would be well-suited for lunch, dinner and appetizer menus, especially when “paired with an incredible local ale,” she adds.
Good onya Chef!