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MEXICAN TINGA 
1 lb. roast or pork steak, boil and pull apart
2 lg. onions, sliced
2 peeled tomatoes
2 sm. chilies chipotles (canned)
Piece of axiote (spice-red)

Fry onion in 2 tablespoons vegetable oil. Add meat. In blender put tomatoes, chilies and axiote; blend well. Add to meat mixture. Salt to taste. Let simmer. Serve on corn shell with sour cream, refried beans, chopped up cabbage or lettuce, topped with cheddar cheese or avocado.
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