Twice-Cooked Tinga with Lime and Cilantro

Method

1. Prep and measure everything first; this tinga moves fast once the pan is hot.

2. Heat vegetable oil over medium-high until shimmering.

3. Add white onion and cook until fragrant, stirring so nothing catches.

4. Toss in the main ingredients with ground cumin and stir-fry until just cooked through.

5. Taste, balance the seasoning, and serve right away while hot.