Tinga de Pollo
Heat a griddle or cast iron skillet over high heat until a drop of water sizzles on contact. Add the tomatoes and roast, turning several times, until blackened on all sides. Remove and let sit until cool to touch. Working over a mixing bowl to catch any juice, peel off the black skin, cut and remove any seeds. Coarsely chop into large chunks and add to a food processor or blender. Add the chilies with the adobe sauce that clings to them and the chicken stock and process until smooth. This can be processed until coarse.
In a large skillet heat the oil over medium high heat. When hot, add the garlic and onions; sauté 2 to 3 minutes until soften. Add the tomato chili mixture, cumin and nutmeg and stir for 3 minutes to heat. Reduce heat to medium; add shredded chicken and simmer uncovered, until, most of the liquid has evaporated, about 8 to 10 minutes. Season with salt and pepper.
This can also be done with beef by simmering 1 ˝ pounds of beef in water for about 4 hours. When tender, remove from water and allow to cool. Shred with two forks or pull apart with fingers. Make sauce as above and add shredded beef in place of chicken.