Tostaditas De Tingla Poblana -- Shredded Pork with Roasted Tomatoes and Chipotle Peppers

Note from Cheri: This recipe comes to us courtesy of Chef Priscila Satkoff of Chicago's fabulous restaurant ¡Salpicón!. Lee Maloney recently visited and raved about the wonderful experience. Click here to read more about this great restaurant and for more of Chef Priscila's mouth-watering recipes.

For the Meat: 1 lb. pork shoulder 1 small onion 2 cloves garlic 1 tablespoon salt For the Sauce: 1/2 tablespoon canola oil 1 small onion thinly sliced 2 cloves garlic finely chopped 1 1/2 lbs. plum tomatoes roasted, peeled and chopped 4 ounces chorizo cooked 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 1 teaspoon thyme 1 oz. canned chipotle chiles (or to taste) salt to taste 24 small tostaditas (small crispy tortillas) 1/2 cup Mexican cream 1 medium ripe avocado dice

Serves 6 as an Appetizer (24 small pieces) For the Meat: Cut the meat in 3 by 3 inch pieces. In a medium sauce pan put the meat to boil cover with water, onion, garlic and salt for 1 1/2 hours. or until the meat is nice and tender. Let it cool, and shred. For the Sauce: In a medium sauté pan heat the oil, when this is hot add the onion and sauté for about 3 minutes, add the chopped garlic and sauté. Add the tomatoes and cover, let simmer for about 8 minutes then add the chorizo, shedded pork, the chipotle chiles, cloves, cinnamon and thyme. Mix well and let it simmer for 2 more minutes, add salt to taste. Remove from heat. Assemble the dish: On small tostaditas put 1 ounce (about 1 tablespoon of meat), garnish with a small amount of cream and small pieces of avocado. Options: This also makes great tacos using soft tortillas.