Name: Shredded Pork with Roasted Tomatoes and Chipotle Chiles
Yield: Makes 32 pieces, about 8 servings
Ingredients: 8 corn tortillas; Canola oil for frying; 1 pound pork shoulder (pork butt), trimmed of fat, cut into 2-inch pieces; 1 small white onion, quartered; 2 garlic cloves, crushed; 1 tablespoon fine sea salt; 6 ounces Mexican chorizo, removed from casing; 1 tablespoon canola oil; 1 small white onion, halved and thinly sliced; 2 garlic cloves, minced; 2 pounds plum (Roma) tomatoes, roasted, peeled, and chopped; 2 teaspoons dried thyme; 1/2 teaspoon ground cloves; 1/2 teaspoon ground cinnamon; 2 canned chipotle chiles in adobo, finely chopped; Fine sea salt to taste; 1/2 cup Mexican crema or crème fraîche in a squeeze bottle; 1 ripe avocado, peeled, pitted, and diced

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Shredded Pork with Roasted Tomatoes and Chipotle ChilesJeff Kauck

Tinga de Puerco

Pork shoulder is a humble cut of meat, but it packs a lot of flavor. Here it is simmered with a chipotle-spiked tomato sauce to make a smoky-spicy topping for crisp little tortilla chips. They can be served on a plate as a first course or passed on a tray as a nibble with cocktails or beer. Tinga is also very good as a filling for warm corn smoked Spanish sausage.

Wine Notes

Sangiovese is excellent with this dish. A Chianti classico such as those produced by Nozzole, Querciabella, or Monsanto will work just as well.

Recipe notes

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