Name: Tinga de Pollo (Chicken Hash)
Yield: 4 servings as a main dish; mor
Ingredients: 2 large ripe tomatoes; 3 canned chile chipotles en adobo (available in Latin American markets); 1/4 cup water or chicken stock; 1/3 cup vegetable oil; 4 large garlic cloves, finely chopped; 1 large or 2 medium onions, thinly sliced in half-moons (about 2 cups); 2 teaspoons ground cumin; 1 teaspoon freshly grated nutmeg; 6 cups shredded cooked chicken or any other cooked meat; Salt and freshly ground black pepper to taste

Directions

Heat a griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Roast the tomatoes, turning several times, until blackened on all sides. Let sit until cool enough to touch. Working over a bowl to catch any juices, peel off the black skin. Seed the tomatoes, chop the flesh roughly, and set aside. In a blender or food processor fitted with the steel blade, puree the chipotle chiles and the sauce that clings to them with the water or stock. Set aside. In a large skillet, heat the oil over high heat until very hot but not quite smoking. Add the garlic and onion and cook, stirring, 2 to 3 minutes. Add the tomatoes, cumin, nutmeg, and pureed chipotles and cook, stirring, another 3 minutes. Reduce the heat to medium; add the shredded meat, and simmer, uncovered, until most of the liquid has evaporated, about 10 minutes. Season with salt and pepper and serve at once.