It was taco night on Tuesday and Wednesday. Tinga De Pollo was the first taco on the menu. This is a shredded chicken dish with chorizo, cabbage, tomatoes and chiles from Restaraunt La Fuente in Tulancingo, Hidalgo. It could be served as a topping for tostadas, as a filling for tacos or bread rolls, or with rice. Since we had tostadas not too long ago, I thought tacos would be a nice treat. I also finally have a tortilla press which makes my tacos perfectly round and able to actually hold food. The fresh tortillas definitely made the difference. The meat was juicy with a bit of heat from the chipotle chiles en adobo. I added a little avocado because everything tastes good with avocado.
Taco Wednesday involved Chicharron de Pescado. I have never breaded and fried fish so I was a little nervous about either over frying the fish to a crisp or not frying it enough and having soggy fish. My cast iron did me well and helped me evenly fry. The fish marinated in a lime and garlic marinade for 30 minutes and the batter had chile de arbol powder in it which added a little extra flavor. I picked a salsa to pair with the fish tacos and settled on the Serrano and Onion Relish. Holy shit that salsa/sauce/relish was hot. Serranos, onions, lime and a couple extra ingredients soaked in a bowl for about 45 minutes and then almost burnt my lips off. I added a little fresh cabbage that was left over from the night before. Andrew has this weird thing with texture and I thought the cabbage would add a little extra crunch. There were definitely no leftovers after those tacos were made.
I was supposed to be cooking a pork tenderloin tonight, but I realized the meat needed to be marinated at least 6 hours or overnight in a homemade adobo sauce. The pork is currently sitting in the fridge smothered in adobo. That means tomorrow night will be pork, half a chicken and a rice dish. Katie and Mark are gonna need to come over again and help us eat!