chicken tinga

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

  1. 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.
  2. 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).
  3. Add shredded chicken and stir into sauce. Cook, stirring occasionally, until chicken has absorbed most of sauce. Serve warm.

Serves 4-6.