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Categories:
tomatoes garlic chiles olive oil onions sausage apple cider vinegar brown sugar salt adobo sauce cinnamon ground cloves shredded roast pork avocado red onion
Viewed: 16 - Published at: 9 years agoIngredients
- 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 pork or 1 lb shredded roast chicken
- 1 ripe avocado, thinly sliced, for garnish
- 1 red onion, sliced into rings, for garnish
Method
- Put tomatoes on a baking pan and place about 8 inch inches under a preheated broiler until tomato skins turn brownish, about 10 minutes.
- Peel the tomatoes, cut in half horizontally and squeeze out seeds.
- Place tomatoes in a food processor along with garlic and chipotle chiles. Chop into a coarse puree. Set aside.
- Heat olive oil in a skillet. Add onions and saute for 5 minutes until softened. Remove and set aside
- Using the same skillet, fry the chorizo until well cooked. If the sausage is fatty, drain on paper towels and wipe out skillet.
- Return the sausage and onion to skillet and add the tomato-chipotle mixture along with vinegar, sugar, salt, adobo sauce and spices.
- Simmer for 20 minutes.
- Add the shredded pork or chicken,and simmer 20 to 25 minutes to blend flavors.
- If the mixture seems dry, add 1/2 cup beef or chicken broth or water.
