http://ediblearia.com/2009/10/31/smoky-pork-tinga-tacos/ Analog cooking in a digital world Mon, 13 Feb 2012 15:59:44 +0000 hourly 1 http://wordpress.com/ http://ediblearia.com/2009/10/31/smoky-pork-tinga-tacos/#comment-2900 Wed, 04 Nov 2009 02:02:30 +0000 http://ediblearia.com/?p=5203#comment-2900 [...] Tacos de Tinga Poblana Smoky pulled pork, pickled red onions, avocado and crumbled goat cheese on roasted jalapeño [...]

]]> http://ediblearia.com/2009/10/31/smoky-pork-tinga-tacos/#comment-2881 Sun, 01 Nov 2009 03:16:42 +0000 http://ediblearia.com/?p=5203#comment-2881 That sounds really good, Lynn!

]]> http://ediblearia.com/2009/10/31/smoky-pork-tinga-tacos/#comment-2880 Sun, 01 Nov 2009 02:13:05 +0000 http://ediblearia.com/?p=5203#comment-2880 an alternative offering on the onions:
how about some pickled onions the old lacto-fermented whey?
onions, tarragon, whole cloves, cinnamon sticks, sea salt, whey, a drop or two of balsamic vinegar OR maple syrup, filtered water…place fresh tarragon, cloves and cinnamon in a pint jar…layer onions…mix salt, whey, balsamic or syrup and water…fill to about one half inch from top…let sit on counter for a couple of days and mull things over…refrigerate after that for up to 6 months if you can stand it. these are great mixed with sour cream for that snacky snack we talked about earlier…you know, the cheap meal with blue corn chips and an ice cold hummer.

]]> http://ediblearia.com/2009/10/31/smoky-pork-tinga-tacos/#comment-2879 Sat, 31 Oct 2009 22:26:15 +0000 http://ediblearia.com/?p=5203#comment-2879 That’s good too :-)

]]> http://ediblearia.com/2009/10/31/smoky-pork-tinga-tacos/#comment-2878 Sat, 31 Oct 2009 22:22:47 +0000 http://ediblearia.com/?p=5203#comment-2878 looks great dad! i would use queso fresco, but thats just because it is my favorite cheese for mexican dishes!!

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