Chorizo

In Mexican slang, the word tinga is often translated as “mess” or “disarray” — and what a beautiful mess this chicken filling is indeed!

Packed with smoky, sweet and savory spices, chorizo-style sausage meat is endlessly versatile. Make yours mild or hot by adjusting the amount of cayenne.

If you can make the slaw up to a day ahead, do it – it tastes even better when it’s had time to relax and the flavors have blended. Simply cover and refrigerate until serving time. Get creative and add additional toppings like sliced radishes, diced avocado or sour cream.

Squash stands in for rice in this remake of the traditional Spanish dish. You can use butternut squash or yellow squash — we recommend spiralizing the veg first, then cutting or pulsing in the food processor to get rice-size pieces. If using yellow squash, cutting it is a safer bet since the veg is so delicate. Check the labels when you are purchasing chorizo as some brands contain sugar.