Holy crap, I’m getting married today! Right now my soon-to-be wife and her maidens are getting their hair and make-up done, so I figured, what better way to start off my day than writing a quick post. Last weekend my buddies and I went down to Atlantic City for the big bad bachelor party. A lot of the guys were excited for late nights of gambling and beverages. I was excited for the Saturday morning round of golf and the massive quantities of food I was to enjoy! Don’t judge. After we played our round of golf, a lot of guys took a nap before dinner. A couple of my brave friends joined me on the food crawl I was waiting for all weekend…
I have been on a big taco kick lately… probably brought on by my personal excitement for the now past Cinco de Mayo. On the eating end, I’ve really enjoyed the tacos at Kimchi Taco Truck and Dos Toros Taqueria. At home, I’ve been cooking up a storm of tacos (my apologies to Asheley, who has been subject to an absurd amount of taco dinners in the past couple of weeks). One of the tacos I have been most excited about the past couple weeks are these Baja Fish Tacos, because 1) they were really really good!!! and 2) I actually cooked fish for one of the first times ever.
Let me explain… Growing up, I never ate fish (unless you count fish sticks). I have my father to thank for that, a wonderful man that eats pretty much nothing, especially fish (even fish sticks are a no go). Since moving out on my own several years back, I’ve been eating fish more and more while out and about, but I frankly almost never cook it at home… and I don’t know why. I guess we can call it brainwashing from childhood. No fish at home, no fish at home, no fish at home! Anyway, I made a decision to start cooking with these creatures of the sea, and I figured fish tacos would be a perfect place to start.
I first heard about Pork Tinga from Chef Rick Bayless and his recipe in Food & Wine Magazine’s February 2012 edition. I have his Mexican Everyday cookbook and absolutely love it, and Asheley and I both love pork (check out my Taccozzette con Stracotto and Pulled Pork recipes), so I decided to give it a whirl. After some trial and error and then further research, I have come up with a recipe for Pork Tinga Tacos that is kind of a blend adaptation of Rick Bayless’s recipe along with that of America’s Test Kitchen.
Tinga, a traditional Mexican dish, features braised shredded pork (alternatively, beef or chicken) that is simmered with onions, garlic, and spices, served up on a tostada. The complex smoky tomato flavor in traditional Pork Tinga is achieved here through the use of fire-roasted tomatoes and chipotle peppers in adobo sauce.
Serve up the delicious Pork Tinga on some warmed tortillas, then top with sliced avocado, a squeeze of fresh lime juice, and crumbled queso fresco for a salty cheese kick. It is an absolutely delicious Winter taco: very warming, hearty, and comforting… perfect as a weeknight dinner but impressive enough for a weekend Mexican feast: (more…)
No, I’m not talking about that stuff that comes in the little blue box. There is a better option out there! Homemade Macaroni and Cheese is simple to make and you can easily customize it however you like. This cheesy comfort food is something I always pair with my pulled pork dinner (don’t forget the cornbread and sweet potato casserole!).