| Level: | Easy |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 486 |
| Total Fat | 30 g |
| Saturated Fat | 6 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 47 g |
| Cholesterol | 133 mg |
| Sodium | 835 mg |