PUEBLANA TINGA

Steps:

• 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 sauté 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.