*  Exported from  MasterCook  *
                               PUEBLANA TINGA
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    5       lg           Ripe tomatoes (2 1/2 pounds)
    3                    Garlic cloves, each cut into
    2                    Chipotle chiles abobado (see
    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
      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
   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
   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
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