expatgirl
Master Chef
Jeekinz, here are two authentic recipes for taco fillings...the carnitas are wicked, but delicious beyond description. Use lard if you can get it. The chicken tinga is a very common taco/enchilada filling, and very good also. In my little town, the meat would be heaped on an open soft corn taco - two to a large plate - and then adorned with sliced onion, thinly sliced radishes, maybe some avocado, and lime wedges. Salsas on the side. You just fold the taco in half, gabbing it firmly to enclose all the goodies, and chomp away. Maybe some beans also on the side - not refried.
http://mexicanfood.about.com/od/gotpork/r/carnitas.htm
Chicken Tinga Tostados - Allrecipes
MexicoKaren,
Is it possible to give a substitute for chipoltes in adobo sauce? You can't find it here--sounds delish!