Monday, 6/18/18

I had planned on making chicken tinga, but I sort of bastardized the recipe: I stewed a cut up chicken with  tomatoes, cilantro, onions, green garlic, jalapeno and a couple of dried chilis. I shredded the chicken and pureed the vegetables to make a sauce. This was the basis for tacos (with homemade soft flour tortillas from Serious Eats), along with cotija cheese, avocado, and lime. Plus a salad with the last of my ersatz Green Goddess dressing.