This hash can be made with any kind of leftover meat--chicken, beef, pork, or turkey--and can be used as a filling for burritos or tacos or as a topping for tostadas.
2 large ripe, red tomatoes
3 canned chipotle chiles en adobo (optional; 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-size onions, thinly sliced in half-moon shapes (about 2 cups)
2 tsp. ground cumin
1 tsp. fresh, grated nutmeg
6 cups shredded cooked chicken or any other cooked meat
Salt and ground black pepper
Step 1
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 them sit until cool enough to touch.
Step 2
Working over a bowl to catch any juices, peel off the blackened tomato skins. Halve and seed the tomatoes; chop them roughly and set aside.
Step 3
In a blender or food processor fitted with a steel blade, purée the chipotle chiles with the water or chicken stock. Set aside.
Step 4
In a large skillet, heat the oil over high heat until very hot but not quite smoking. Add the garlic and onion and cook while stirring two to three minutes.
Step 5
Add the tomatoes, cumin, nutmeg, and puréed chipotles to the skillet and cook while stirring another three minutes.
Step 6
Reduce the heat to medium, add the shredded meat, and simmer uncovered until most of the liquid has evaporated (about ten minutes). Season with salt and pepper and serve immediately.
