Sunday Six

L

luisa_calif

Well-known member
1 Canned Roma tomatoes

2 Picked wild blackberries from our "secret spot"

3 Went to Mediterranean store for ingredients for Ma'moul cookies (usually made for Ramadan)I also bought a special handcarved wooden cookie mold. I plan to bake these tomorrow, finally!

4 Made jam from the blackberries today

5 Made Chicken Tinga, a shredded chicken dish we learned how to prepare while in Mexico a few weeks ago

6 Mixed my homemade Kumquat Liqueur with fresh strawberries to serve over French vanilla ice cream--I was inspired!

 
Much better the second night (doncha know it !) i reduced the remaining sauce and then

added it back in. Next time I won't be so shy about the chipotles in adobo and add the half can instead of just 3.

 
Heyyyyyy...just wadeaminute....are we talking about the recipe for

the chicken tinga? I want it too.....

 
REC: Chicken Tinga

CHICKEN TINGA,
(I'm trying to remember it from memory)

The sauce was 15 pre-soaked (a couple of hours in hot water)dry guajillo peppers-remove stems but not seeds, tear in about thirds, 5 cloves garlic, 1 tsp freshly ground cumin, & 1/2 tsp or so black pepper, 1/2 can chipotle in adobo. Whir in blender with some of the soaking liquid, sieve. Add some (about 1 Tbs) chicken bouillon powder.or equivalent. Add half can green olives(can slice in half) and 1/2 cup or so raisins (opt). Cook several (2-3)red onions in butter (1/2 cube)until soft, add the finely shredded chicken from 6 cooked half breasts (I used a cooked rotisserie chicken & shredded all the meat from it to save time). Cook a bit until flavors meld, about 10 minutes. Add enough sauce to moisten well but not be too wet and cook until chicken is well flavored with sauce and sauce is not "raw" tasting. Add salt as needed, serve on tortilla chips or as a tostada. Can garnish with avocado, sour crema, chopped cilantro.

 
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