photo by Jennifer Johnson
3 tablespoons canola oil
1 cup minced dry chorizo
1/2 medium onion, diced
4 cloves garlic, minced
1 15-ounce can crushed tomatoes
1 teaspoon crumbled dried oregano
1 1/2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chipotle chiles in adobo sauce
1-2 whole chipotle chiles in adobo sauce, optional
5 cups cooked shredded chicken
- Heat oil in a large, deep pan over medium heat until hot but not smoking. Add chorizo and onion and cook until softened and onion is translucent, 5-10 minutes. Add garlic and cook for another minute.
- Add tomatoes (with their juices), oregano, salt, black pepper, and chipotle chiles in adobo sauce (and whole chipotle chiles if using). Simmer, stirring occasionally, until mixture deepens to a red color, 10-12 minutes (partially cover pan as it cooks to avoid splatters).
- Add shredded chicken and stir into sauce. Cook, stirring occasionally, until chicken has absorbed most of sauce. Serve warm.