1 can (28-ounce) diced tomatoes, in juice (preferably fire-roasted)
2 can ned chipotles en adobado (that's two chilies, not two cans!)
1 piloncillo* or 1-1/4 cups brown sugar
1/2-3/4 cup vinegar
1 teaspoon cumin
4 tablespoons oregano (ground between hands)
Salt to taste (approx. 2-3 teaspoons)
15-18 tostadas (packaged, or crisp-fry the tortillas yourself)
2-3 cups refried beans
1 head of lettuce, shredded
Sour cream or Mexican crema, grated cheese
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Let's Make It
Cook the beef in water to cover with the small onion, two of the garlic cloves, and the bay leaf. Bring to a boil, lower heat and simmer 45 minutes or until the meat is tender remove it from the broth (reserve some of the broth). Let the meat cool a bit, and shred it with two forks. Set it aside.
In the same pan, sauté the sliced onion in oil over medium heat until soft; and add chorizo. Puree the tomatoes, remaining two garlic cloves, chipotles, piloncillo (or brown sugar), some of the reserved broth, vinegar, cumin and oregano in the blender. Add this puree to the onions in the pan, and cook for about five minutes, or until a thick sauce forms. Return the shredded beef, and mix well to combine ingredients. Taste for salt. Refrigerate overnight.
To serve: Spread tostadas with a thin coat of refried beans, top with tinga and garnish with shredded lettuce and cream or grated cheese.* See notes.