MAKES: About 8 cups; enough for 2 dozen tostadas (serving size: 1/3 cup)

NOTES: For best results, buy a partially dried chorizo (longaniza) in a natural casing from a Mexican market. Otherwise, use the ground-pork option. You can prepare this savory meat mixture through step 2 up to 1 day ahead; cover and chill. Leftovers may also be used for sandwiches or soft tacos.

How to Make It

Step 1

In a 5- to 6-quart pan, combine pork, onion, garlic, cilantro, mint, bay leaves, 1 teaspoon salt, and 6 cups water. Cover and bring to a boil over high heat, then reduce heat and simmer until pork is tender when pierced, 1 to 1 1/4 hours. With a slotted spoon, lift meat from broth, leaving behind other solids. Reserve broth for another use. When meat is cool enough to handle, tear into coarse shreds.

Step 2

Set 5- to 6-quart pan or a 12-inch frying pan over medium-high heat. Squeeze sausage from casing into pan; stir often until meat is browned, 6 to 10 minutes. (If using ground pork, crumble pork into pan and add chili powder.) If there's more than 1 tablespoon fat, drain off and discard extra. Stir in shredded pork, chipotle salsa, vinegar, and oregano.

Step 3

Stir often over low heat until tinga is hot and juices are slightly thickened and no longer runny, 4 to 6 minutes. Add more salt to taste.

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