TINGA DE POLLO
Steps:
- Skin the chorizo sausage and crumble into a large skillet. Cook over low heat so that the fat renders out, but do not let the meat brown. Strain off all but 3 tablespoons of the fat. Add the onion, garlic, and cabbage and fry over faily low heat, stirring the mixture from time to time, until the vegetables are soft. Add the tomatoes and continue cooking over medium heat until most of the juice has been absorbed and the mixture is almost dry. Stir in the shredded shicken and broth and cook for another 5 minutes or until the mixture is moist but not juicy. Adjust the salt. You can cut up and add the avocado onto the tacos at the end.
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