2 pounds pork shoulder, fat removed and cut into 2-inch cubes
1 onion
2 garlic cloves
½ lb Mexican chorizo sausages
2 tbsp canola oil
1 onion chopped
2 garlic cloves, chopped

1 pound tomatoes, chopped
2 canned chipotle chiles en adobo (or to taste), chopped
Salt, black pepper and sugar to taste
12 Corn tortillas
1 cup Canola oil
¾ cup cooked black beans, mashed into a paste
2 medium avocados sliced

Instructions

Place the meat in a medium stockpot and add water to cover. Season with salt. Bring to a boil and add onion and garlic. Reduce the heat and simmer until meat is fully cooked. Remove cooked meat, cool down, and shred. Set aside.

Heat oil in a skillet over medium heat. Add chorizo and fry until cooked. Drain on paper towels. In the remaining fat, sauté onion, until translucid. Add garlic and cook for 1 minute. Add tomatoes and cook until soft. Add the drained chorizo and the chipotles. Let the flavors blend, then add the shredded meat and cook for 8 more minutes.  Season with salt, black pepper and sugar to taste.

Fry the tortillas in hot oil until crisp and golden. Spread the bean paste, arrange warmed tinga, and garnish with avocado slices on top.