• 5 large ripe tomatoes (2 1/2 pounds)
  • 3 garlic cloves , each cut into -thirds
  • 2 chipotle chiles , canned in adobo sauce
  • 2 teaspoons olive oil
  • 2 medium onions , diced
  • 1/2 lb bulk chorizo sausage
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons adobo sauce , from the can of chipotle chiles
  • 1/2 cinnamon stick
  • 1/4 teaspoon ground cloves
  • 1 lb shreddedroast pork or 1 lb shredded roast chicken
  • 1 ripe avocado , thinly sliced, for garnish
  • 1 red onion , sliced into rings, for garnish
  • 1 Put tomatoes on a baking pan and place about 8 inch inches under a preheated broiler until tomato skins turn brownish, about 10 minutes.
  • 2 Peel the tomatoes, cut in half horizontally and squeeze out seeds.
  • 3 Place tomatoes in a food processor along with garlic and chipotle chiles. Chop into a coarse puree. Set aside.
  • 4 Heat olive oil in a skillet. Add onions and sauté for 5 minutes until softened. Remove and set aside
  • 5 Using the same skillet, fry the chorizo until well cooked. If the sausage is fatty, drain on paper towels and wipe out skillet.
  • 6 Return the sausage and onion to skillet and add the tomato-chipotle mixture along with vinegar, sugar, salt, adobo sauce and spices.
  • 7 Simmer for 20 minutes.
  • 8 Add the shredded pork or chicken,and simmer 20 to 25 minutes to blend flavors.
  • 9 If the mixture seems dry, add 1/2 cup beef or chicken broth or water.