Ingredients

The following ingredients have 4 Servings
  • 2 cups of cooked shredded pork (You can use chicken, even leftover rotisserie style)
  • 2 medium Mexican chorizos
  • 1 tablespoon of vegetable oil or lard
  • 1/2 large onion sliced
  • 2 large tomatoes diced
  • 1 bay leaf
  • 1/2 teaspoon of Mexican oregano
  • 1/2 teaspoon of thyme
  • 1 small garlic clove finely chopped
  • 1/2 cup chicken stock
  • 1 canned Chipotle Peppers in Adobo (some of the adobo sauce from the can.)
  • Salt and pepper to taste

Instruction

  • Add the oil to a saucepan and place over medium heat.
  • Remove the chorizo from the casing and fry in the sauce pan making sure to break it up with a wooden spoon until it is browned and crumbly. Remove from pan and drain excess fat leaving one tablespoon of the fat in the pan.
  • Add the onion to the pan and sauté until soft. Add the garlic and cook 5 more minutes.
  • Add the tomatoes and simmer, stirring occasionally, for about 5 minutes, add the chicken broth and cook for 5 more minutes or until the tomatoes cook down to a sauce.
  • Stir in the chorizo, pork, chipotle, adobo sauce, and crushed herbs. Bring to a boil, lower the heat, and simmer for 20 minutes or until sauce thickens. Mix well to combine the ingredients and crush the chipotle pepper add salt and pepper to taste.