Pueblana Tinga

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 5 large ripe tomatoes (2 1/2 pounds)
• 3 garlic cloves, each cut into -thirds
• 2 chipotle chiles, canned in adobo sauce
• 2 teaspoons olive oil
• 2 medium onions, diced
• 1/2 lb bulk chorizo sausage
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 2 teaspoons adobo sauce, from the can of chipotle chiles
• 1/2 cinnamon stick
• 1/4 teaspoon ground cloves
• 1 lb shredded roast lamb or 1 lb shredded roast chicken
• 1 ripe avocado, thinly sliced, for garnish
• 1 red onion, sliced into rings, for garnish

Recipe

• 1 put tomatoes on a baking pan and place about 8 inch inches under a preheated broiler until tomato skins turn brownish, about 10 minutes.
• 2 peel the tomatoes, cut in half horizontally and squeeze out seeds.
• 3 place tomatoes in a food processor along with garlic and chipotle chiles. chop into a coarse puree. set aside.
• 4 heat olive oil in a skillet. add onions and sauté for 5 minutes until softened. remove and set aside
• 5 using the same skillet, fry the chorizo until well cooked. if the sausage is fatty, drain on paper towels and wipe out skillet.
• 6 return the sausage and onion to skillet and add the tomato-chipotle mixture along with vinegar, sugar, salt, adobo sauce and spices.
• 7 simmer for 20 minutes.
• 8 add the shredded lamb or chicken,and simmer 20 to 25 minutes to blend flavors.
• 9 if the mixture seems dry, add 1/2 cup beef or chicken broth or water.