This is Puebla's anytime-anywhere snack - 'tinga,' from Puebla, Mexico

Sunset, Nov, 1991

HOT CHILIES, SWEET spices, and tender shreds of simmered flank steak unite in tinga, a beef mixture from Puebla, Mexico. There, tinga is enjoyed as a street snack and as a supper entree.

Look for canned chipotle chilies in Mexican markets.

Puebla Simmered

Spiced Beef (Tinga)

Serve tinga in warm tortillas or crusty rolls with shredded lettuce, sliced avocado, and crumbled feta cheese.

2 pounds beef flank steak 3 medium-size (about 1 1/4 lb. total) onions, chopped 12 cloves garlic, minced or pressed 4 large dried bay leaves 1 cinnamon stick (3 in.) 10 whole cloves 1 teaspoon each dried marjoram leaves and dried thyme leaves 2 1/2 pounds medium-size firm-ripe tomatoes 1/2 pound firm-texture chorizo sausage, casings removed 2 to 4 tablespoons minced canned chipotle chilies in adobado sauce 1/3 cup cider vinegar 2 tablespoons firmly packed brown sugar

Trim and discard excess fat from meat. Cut meat into 2-inch chunks. In a 5- to 6-quart pan, combine meat, 1 onion, garlic, bay leaves, cinnamon, cloves, marjoram, thyme, and 6 cups water. Bring to a boil over high heat; cover, reduce heat, and simmer until meat is tender when pierced, about 2 hours.

Meanwhile, lay tomatoes in a 10- by-inch pan. Bake in a 450[degrees] oven until skins split and are tinged brown, about 20 minutes. Cool tomatoes; remove and discard skins and cores. Coarsely chop remaining tomato.

Break sausage into small pieces and add to a 10- to 12-inch frying pan over medium-high heat. Cook, stirring, until lightly browned, about 15 minutes; discard excess fat.

Add tomato, remaining onions, 2 tablespoons chipotle chilies (or more to taste), vinegar, and sugar. Simmer, uncovered, stirring often, until sauce is reduced by about 1/4, about 30 minutes.

When beef is done, transfer with a slotted spoon to a bowl. Pour cooking liquid into a strainer over a bowl; press to remove liquid, then discard residue. Return liquid to pan and boil over high heat until reduced to 1 1/2 cups; add to chorizo mixture.

Tear beef into shreds; add to chorizo mixture. (If made ahead, cover and chill up to 3 days.) Stil often over medium heat until hot. Makes about 4 cups, 8 servings.

Per 1/2-cup serving: 314 cal.; 29 g protein; 14 g fat (5.3 g sat.); 19 g carbo.; 240 mg sodium; 73 mg chol.