(04-08-2020, 10:13 AM)PF* Wrote:

(04-08-2020, 08:56 AM)NYC4jags Wrote: My inner foodie gets to flex a bit with this downtime at home.
I totally geeked out for taco tuesday last night.

Made a proper chicken tinga for my tacos.

Roasted jalapeno, onion, garlic, tomato, tomatillo and half-a-link of chorizo in the oven.
Dumped that in the blender with 2-3 cups of my own chicken stock.
Add in fresh oregano, thyme from the garden, a few dried herbs, a little lime juice, a bay leaf, one chipotle in adobo, solid pinch of salt, 2 tspn Agave Nectar, and puree that down to smooth.
Put that liquid on the stove to reduce a bit and get hot.  Taste and season to taste.

Brown your chicken on stovetop. I used a large split breast, but 6 or 7 thighs works great too.

Place browned chicken in slow cooker and cover with the puree.  Cook 2.5 to 3 hours.

Remove chicken into large bowl and shred meat with two forks. Add in liquid from cooker and you've got your tinga for tacos.

I top the tacos with red cabbage and cilantro and a few dashes of a bright acidic hot sauce or salsa verde and some crumbles of cotija cheese.
So good.  
The bit of chorizo blended into the puree is a pro tip. That fat does magical things as the tinga starts to congeal on day two.  Can't wait for lunch today.

I made a grilled cheese sandwich yesterday. Two pieces of stale white bread, 2 pieces of cheap American cheese. Pro tip: use mayo instead of butter on the bread.  Dreading lunch today.

J/K. It sounds beyond great, I would love it.

Maybe spin off a separate cooking thread?

(04-08-2020, 01:43 PM)Rico Wrote:

(04-08-2020, 08:56 AM)NYC4jags Wrote: My inner foodie gets to flex a bit with this downtime at home.
I totally geeked out for taco tuesday last night.

Made a proper chicken tinga for my tacos.

Roasted jalapeno, onion, garlic, tomato, tomatillo and half-a-link of chorizo in the oven.
Dumped that in the blender with 2-3 cups of my own chicken stock.
Add in fresh oregano, thyme from the garden, a few dried herbs, a little lime juice, a bay leaf, one chipotle in adobo, solid pinch of salt, 2 tspn Agave Nectar, and puree that down to smooth.
Put that liquid on the stove to reduce a bit and get hot.  Taste and season to taste.

Brown your chicken on stovetop. I used a large split breast, but 6 or 7 thighs works great too.

Place browned chicken in slow cooker and cover with the puree.  Cook 2.5 to 3 hours.

Remove chicken into large bowl and shred meat with two forks. Add in liquid from cooker and you've got your tinga for tacos.

I top the tacos with red cabbage and cilantro and a few dashes of a bright acidic hot sauce or salsa verde and some crumbles of cotija cheese.
So good.  
The bit of chorizo blended into the puree is a pro tip. That fat does magical things as the tinga starts to congeal on day two.  Can't wait for lunch today.

I just made a chicken/pasta salad with the leftover chicken I grilled last night.  I really like my chicken salad anyway but adding the orzo pasta was a nice touch and made it a meal without needing to make a sandwich.  I also used some medium salsa verde, a little lite mayo, some relish, a couple of hard boiled eggs smashed up, as well as some Wickle's sandwich spread (basically spicy relish).  Mrs. Rico and I polished it all off in one sitting.  Oops.

On a somewhat related note, if you like a little spice I recommend trying the Wickle's.  Make sure you get the red 'sandwich spread'.  It's in the condiment section with the rest of the relishes.  I got it for the goofy name the first time.  Now it's always in the fridge.

On a second side note, Mrs. Rico made some lasagna on Sunday.  Made a big enough pan for a few meals.  Tonight will be first leftover night.  I may like that better than even the 'fresh'.  Mrs. Rico (and I) are pretty good cooks.  But my two favorites of hers are her lasagna and her chili.  Although my chili is pretty damn good too.