Like many of Mexico’s most beloved dishes, the exact origin of the popular stew called tinga is subject to a debate as fiery as the chiles that go in it. Proud pueblanos insist tinga is theirs; others say its real roots are in Oaxaca. But after one taste you won’t really care about where it came from —just how you can get more.
12 dried chiles meco or morita, stemmed, seeded, veins removed (you can also substitute with canned chipotles)
5 Roma tomatoes
1 yellow onion, peeled, cut in half
6 garlic cloves, unpeeled
1 tsp ground cinnamon . . .
