Pueblana Tinga - tomatoes

Method

• Serve this as a stew with steamed white or brown rice.
• Accompany with avocado and onion slices.
• Tinga is also good served in warmed, scooped out French rolls or bolillos (Mexican rolls).
• You can add avocado slices, onion and a mild white cheese such as Jack to the sandwich.
• With a glass of icy beer and a salad, you have everything you need.
• Put tomatoes on a jelly-roll pan and place about 8 inch inches under a preheated broiler.
• Broil until tomato skins turn brownish, about 10 minutes.
• Peel, 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.
• 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 juice 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 broth or water.
• To Serve: Serve as a spicy stew with steamed rice.
• Or use as a filling for Mexican bolillos: Cut rolls in half and pull out some of the soft crumbs.
• Pile onion rings and avocado slices into the halves, then spoon on the tinga.
• Note: Chipotles are sold in 8-ounce cans labeled inchchipotles adobados.
• inch They are found in Mexican grocery stores and in the ethnic sections of some supermarkets.