I butchered a whole chicken, ground hominy and cheese into masarepa, and pickled the onions. My guanciale ragu was used as a substitute for the whole tomatoes in the tinga since it needed to get used up before the weekend.

Guanciale and chilis in adobo are a match made in heaven!

  • WoahWoah@lemmy.world
    link
    fedilink
    English
    arrow-up
    0
    ·
    1 year ago

    Of your posts on Lemmy, I consider this one of your most elegant and thoughtful dishes. Wonderful composition and presentation. Sophisticated, complex, with bold flavor choices that still presents as a crisp and tightly executed dish.