hi friends, lovers + people probably related to me —
58 — going to do a photo dump in a few months titled mimosa + it’s just photos of the mimosas i’ve ordered mostly at airports, hope that’s okay with you guys, think this is a really groundbreaking idea
nacho expertise continued
so i’ve realized that i’ve never made a pie in my pyrex pie plate but i have made lots of nachos. can’t stop, won’t stop, also since we’re confessing things i think pie is a bit of an overrated dessert. these chicken tinga nachos were inspired by this rick martinez tostada recipe + the fact that i always contemplate the chicken tinga tacos at restaurants but never order them.
INGREDIENTS for the CHICKEN TINGA
1 package of boneless skinless chicken thighs
1 can of fire roasted tomatoes
1 can of chipotle peppers in adobo
a little brown sugar (like a tablespoon)
juice of one lime
1 white onion
2 serrano peppers
4 large cloves of garlic
a couple tablespoons of tomato paste
salt & pepper
a little olive oil
INGREDIENTS for the BACONY REFRIED BEANS
1 can of black beans
4-5 strips of bacon, save the rest for breakfast or mac & cheese or something
1 white onion
salt & pepper
INGREDIENTS for the TOPPINGS, etc.
limes
pickly red onions (thinly slice a red onion + let it hangout it some vinegar for a bit)
sour cream
chihuahua cheese
jalapeños
cilantro
shrettuce (shredded lettuce)
cotija cheese
sturdy tortilla chips
steps
1st blend the fire roasted tomatoes, chipotle chilis in adobo, the chopped serranos, white onion, garlic, tomato paste, brown sugar. Stir in salt, pepper + the juice of one lime. then in a dutch oven or another large heavy bottom pot with a lid, heat a little olive oil + put the chicken down and season w/ salt + pepper than sear it a little so the chicken is brown/crispy on both sides. turn the heat to medium then pour the tinga mixture over the chicken and cover with a lid. leave it alone for a bit — finally put away your laundry, start that new library book, prep all your toppings, etc.
2nd a couple hours later check the chicken, pull it out + shred it — then add back in with the lid off and let it hangout on low ( for like 45 minutes or so). the chicken in fully cooked at this point you just want the flavors to really meld. call your favorite sibling, just to catch up.
3rd to make the refried beans, cook down 4-5 pieces of bacon that have been cut into short strips, with one small chopped white onion, once that is all brown and cooked through dump in the can of black beans let it come a boil, till the liquid is reduced a bit - mash together with a spoon or potato masher while still on the heat, taste and season with salt. let them hangout on low for a bit to thicken.
4th assemble, tortilla chips, then the refried beans, then the chicken tinga - cover with cheese + heat in the microwave till the cheese is fully melted + gives a good pull, dollop with sour cream + cover with toppings.
5th eat either standing up at the counter or plopped in front of tv, it’s a little grey + damp in chicago this weekend + these will warm you right up while practically eating a salad.
particularly good things i consumed recently
UTAH — visiting kristi, all the activities + all the adventures + of course a viewing of the iconic 1985 film girls just want to have fun
wednesday morning coffee walks w/ sydney on the 606 — such a lovely way to start the day
literally why are there so many jean styles right now — personally partial to the ones that are high-rise + baggy
catching up with allison over a couple of frozen margs @ lonesome rose, going to bring back our weeknight dinners
lucy dacus grub street diet which is just as great as her tweet “is history gossip?”
a shared pepperoni pizza + a couple bottles of lambrusco with kate — honestly v. on brand for us
currently consuming
really would like this sweater but i already bought a sweater this month so i’m not allowed anymore + color schemes by edith young.
as always,
mk
oh i absolutely must make!!! also must buy a sweater from that brand 🥺