Our friend Alejandra came over one day to teach us her mother's recipe of the Mexican classic: tinga de pollo. Essentially, you poach chicken breast on the bone, shred the meat by hand, and mix it into a hot pan of sauteed onions with a sauce of pureed tomato, garlic, and chipotle. Mmmm.The rest is easy. Take a tostada, plop on the beans, chicken, lettuce, guac, a drizzle of crema, and enjoy!
-PJ
You complained in an earlier post about the press not giving positive views of Mexico City. Thought of you when I read this!
ReplyDeletehttp://www.nytimes.com/2010/09/26/t-magazine/26well-mexico-t.html?scp=1&sq=Mexico%20City&st=Search
Hope you both are well!
xo
Thanks Molly!
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