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Serve this as a stew with steamed white or brown rice.
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Accompany with avocado and onion slices.
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Tinga is also good served in warmed, scooped out French rolls or bolillos (Mexican rolls).
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You can add avocado slices, onion and a mild white cheese such as Jack to the sandwich.
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With a glass of icy beer and a salad, you have everything you need.
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Put tomatoes on a jelly-roll pan and place about 8 inch inches under a preheated broiler.
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Broil until tomato skins turn brownish, about 10 minutes.
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Peel, cut in half horizontally and squeeze out seeds.
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Place tomatoes in a food processor along with garlic and chipotle chiles.
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Chop into a coarse puree.
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Heat olive oil in a skillet.
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Add onions and saute for 5 minutes until softened.
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Remove and set aside.
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Using the same skillet, fry the chorizo until well cooked.
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If the sausage is fatty, drain on paper towels and wipe out skillet.
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Return the sausage and onion to skillet and add the tomato-chipotle mixture along with vinegar, sugar, salt, adobo juice and spices.
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Simmer for 20 minutes.
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Add the shredded pork or chicken, and simmer 20 to 25 minutes to blend flavors.
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If the mixture seems dry, add 1/2 cup broth or water.
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To Serve: Serve as a spicy stew with steamed rice.
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Or use as a filling for Mexican bolillos: Cut rolls in half and pull out some of the soft crumbs.
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Pile onion rings and avocado slices into the halves, then spoon on the tinga.
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Note: Chipotles are sold in 8-ounce cans labeled inchchipotles adobados.
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inch They are found in Mexican grocery stores and in the ethnic sections of some supermarkets.
