Name: Pueblana Tinga
Ingredients: Stephen Ceideburg; 5 lg Ripe tomatoes (2 1/2 pounds); 3 Garlic cloves, each cut into thirds; 2 Chipotle chiles abobado (see note); 2 ts Olive oil; 2 md Onions; 1/2 lb Very lean bulk Mexican chorizo sausage; 2 tb Apple cider vinegar; 2 tb Brown sugar; 1/2 ts Salt; 2 ts Adobo juice from can of chipotles; 1/2 Cinnamon stick; 1/4 ts Ground cloves; Shredded roast pork or chicken (see recipes); 1 Ripe avocado, thinly sliced, for garnish; 1 Red onion, sliced into rings, for garnish

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Meats	6	Servings

INGREDIENTS

		Stephen Ceideburg
5	lg	Ripe tomatoes (2 1/2 pounds)
3		Garlic cloves, each cut into thirds
2		Chipotle chiles abobado (see note)
2	ts	Olive oil
2	md	Onions
1/2	lb	Very lean bulk Mexican chorizo sausage
2	tb	Apple cider vinegar
2	tb	Brown sugar
1/2	ts	Salt
2	ts	Adobo juice from can of chipotles
1/2		Cinnamon stick
1/4	ts	Ground cloves
		Shredded roast pork or chicken (see recipes)
1		Ripe avocado, thinly sliced, for garnish
1		Red onion, sliced into rings, for garnish

INSTRUCTIONS

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 "chipotles adobados." They
are found in Mexican grocery stores and in the ethnic sections of some
supermarkets.
PER SERVING (with pork). 430 calories, 40 g protein, 22 g carbohydrate, 21
7 g fat (5 g saturated), 118 mg cholesterol, 758 mg sodium, 5 g fiber.
PER SERVING (with chicken): 430 calories, 37 g protein, 22 g carbohydrate,
22 g fat (5 g saturated), 104 g cholesterol, 932 mg sodium, 5 g fiber.
Jacquiline Higuera McMahan writing in the San Francisco Chronicle,
12/18/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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