Author: Diana Kennedy
Book: My Mexico
Dishes cooked: tinga de pollo
Behind on my posting. On Monday, I made Diana Kennedy's chicken tinga: "This recipe is an interesting version of the better-known pork tinga of Pueblo," she writes.
As some of you may know, a tinga is a super-spicy, rich melange of meat, tomatoes, chorizo and chipotle chiles that you eat with tortillas and/or rice. A week ago I made a killer pork tinga from Rick Bayless, and I chose this Kennedy recipe to compare. Not a fair fight. Kennedy's tinga rocked, but pork -- especially pork shoulder -- always wins. The only meat pork shoulder can't trump is aged ribeye.
Owen: "This is hot sauce with little sprinkles of chicken. I want chicken with little sprinkles of hot sauce."
I've started making Kennedy's banana vinegar, but I think that bizarre procedure deserves its own post.