This recipe comes to us courtesy of Chef Priscila Satkoff of Chicago's fabulous restaurant Salpicon. Lee Maloney recently visited and raved about the wonderful experience. See the related travel links below to read all about it.

Serves 6 as an Appetizer (24 small pieces)

For the Meat:
Cut the meat in 3 by 3 inch pieces. In a medium sauce pan put the meat to boil cover with water, onion, garlic and salt for 1 1/2 hours. or until the meat is nice and tender. Let it cool, and shred.

For the Sauce:
In a medium sauté pan heat the oil, when this is hot add the onion and sauté for about 3 minutes, add the chopped garlic and sauté. Add the tomatoes and cover, let simmer for about 8 minutes then add the chorizo, shredded pork, the chipotle chiles, cloves, cinnamon and thyme. Mix well and let it simmer for 2 more minutes, add salt to taste. Remove from heat.

Assemble the dish:
On small tostaditas put 1 ounce (about 1 tablespoon of meat), garnish with a small amount of cream and small pieces of avocado.

Options: This also makes great tacos using soft tortillas.