Thread: TINGA time

if you never ate the real version done by real Mexican people then you just don't know , a few places try to make it locally but it is NEVER like it is meant to taste ....
it is a strange mix of things and turns out spicy , sweet and tangy ....
shredded chicken type of dish served on tostadas and different to say the least .
you caramelize the sliced onions first in vinegar that they soak in over night .
then you add chipotle ,tomato paste ,diced tomato ,brown sugar and honey .... and the shredded already cooked chicken last .....
of course the Mexican poblano rice casserole and real refried beans and a side of chicken flautas complimented the plates too .....
we did it all over an old double burner gas stove top grill outside on the patio at the country place for a family get together , it was done by special request ...
TINGA time by golly ...
Just KABOOM ......

Originally Posted by DockShootinJack

Good looking eats

sometimes when we do south of the border meals they turn out just mmmmm good ....
deer tostada night last Thursday was so shamelessly good it made crispy taco night jealous big time .....