Tinga Poblana is one of many favorite dishes of mine, the spiciness that Chipotle peppers give to it is mouthwatering. You could use beef or a leftover rotisserie chicken instead of the Pork in this recipe.
2cupsof cooked shredded porkYou can use chicken, even leftover rotisserie style
2medium Mexican chorizos
1tablespoonof vegetable oil or lard
½large onion sliced
2large tomatoes diced
1bay leaf
½teaspoonof Mexican oregano
½teaspoonof thyme
1small garlic clove finely chopped
½cupchicken stock
1canned Chipotle Peppers in Adobosome of the adobo sauce from the can.
Salt and pepper to taste
Instructions
Add the oil to a saucepan and place over medium heat.
Remove the chorizo from the casing and fry in the sauce pan making sure to break it up with a wooden spoon until it is browned and crumbly. Remove from pan and drain excess fat leaving one tablespoon of the fat in the pan.
Add the onion to the pan and sauté until soft. Add the garlic and cook 5 more minutes.
Add the tomatoes and simmer, stirring occasionally, for about 5 minutes, add the chicken broth and cook for 5 more minutes or until the tomatoes cook down to a sauce.
Stir in the chorizo, pork, chipotle, adobo sauce, and crushed herbs. Bring to a boil, lower the heat, and simmer for 20 minutes or until sauce thickens. Mix well to combine the ingredients and crush the chipotle pepper add salt and pepper to taste.
To serve, spread over Tostadas and top them with avocado.