Posted on 03/02/2011 6:03:54 PM PST by MS.BEHAVIN
A little overdue is usually a good thing but gotta ask....do they always grow up stubborn?
Hope you can fine good fresh ground chorizo.
Permission granted and your presence is requested!
I might have to try that one. I use one from my “trusty” Better Homes and Gardens cookbook that I got as a wedding gift.
They would be very yummy with your vanilla tea! :) Wish I was there to join you!
Thanks for all your hard work putting this together!
OOooooo!!
Dat looks amazing!!
*salivating*
Lamh Foistenach Abu!
Peasant food!
LoL
Thats what I likes for breakfast!
Lamh Foistenach Abu!
Runny eggs are the best. Too bad for those who are worried about eating them.
*HUG*
My honor and pleasure, Ma!
Rick’s Bayless Taco de Tinga
And my footnote changes:)
4 medium (1 pound total) red-skin boiling or Yukon Gold potatoes, cut into ½ cubes (optional)
2 pounds meat, into 1-inch pieces [skinless chicken thighs OR boneless pork shoulder OR boneless beef chuck](I use the chicken thighs & don’t cut them up, shred after cooking)
One 28-ouce can diced tomatoes in juice (preferably fire-roasted)
3 to 4 canned chipotle chiles en adobo, seeded and sliced ¼ inch thick
1 tablespoon or to taste of the adobe sauce from the chipotles
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano, preferably Mexican
3 garlic cloves, peeled and finely chopped or crushed through a garlic press
1 medium white onion, sliced ¼ inch thick (I cut it in half then slice)
Salt to taste 4
ounces fresh Mexican chorizo sausage, casing removed (about ½ cup) (optional) (skip if using beef)
Corn tias or flour tias. You can fry them as tostadas or stem them taco style
1 cup crumbled Mexican queso fresco or other fresh cheese (Use whatever you like, jack & cheddar are fine)
2 large avocados, pitted flesh scooped from the skin and cut into 1/2-inch pieces for serving
Spread the potatoes over the bottom of a slow cooker and top with the meat. In a large bowl, mix the (undrained) tomatoes with the chipotles, chipotle canning sauce, Worcestershire, oregano, garlic, optional onion, and 1 ½ teaspoons salt. Pour the mixture evenly over the meat and potatoes. Cover and slow-cook on high for 6 hours. (The dish can hold on the slow-cooker’s “keep warm” function for 4 more hours or so.) When you are ready to eat, fry the optional chorizo in a medium (8-inch) skillet until thoroughly done, about 4 minutes. Uncover the tinga and spoon off the fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces—right for wrapping in tortillas. (If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.) Taste and season with additional salt if you think the tinga needs it. Serve with the warm tortillas, fresh crumbled cheese and avocados for making soft tacos or serve on a tostada.
No Slow Cooker? Lay the meat in a medium-large (4- to 6- quart; 10- to 12-inch-diameter) heavy pot (preferably a Dutch oven), and top with the potatoes. Cover with the tomato mixture, set the lid in place and braise in a 300-degree oven for 2 to 2 ½ hours, until meat is completely tender. Complete dish as described.
You can also make it on the stove top if short on time by cooking the thighs then pureeing the rest of the ingredients, sans onions, in the blender & add to the shredded chicken thighs. Saute the onion til translucent then add the sauce to the chicken & heat throughout.
Wonderful thread, Schatzi, Smooch.
Maurice can prolly fix you up.
I miss having a butcher that will make your grind.
*HUG*
Good evening!
So am I!
LOL
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