mattg wrote:-Sammy- wrote:cjx wrote:
Oh, dorado as in golden, thank you for sharing, my friend, what peppers do you recommend adding to tacos?
I love a mix of stewed dark-meat chicken (cooked in lard) with poblanos and white onions. I fry the tacos dorado style, then stuff them with shredded lettuce, white and yellow cheese, Mexican crema agria, and then I like to top each one with a whole cherry tomato-- and plenty of taco sauce, of course (I use red sauce, even on chicken). It's simple comfort food that reminds me of the excellent hundred-year-old Mexican dining room downtown where we used to get our special dinner every Friday night when I was a kid.
Carnitas make excellent dorado-style tacos, also.
One of the easiest versatile Mexican dishes IMO (especially for beginners) is chicken tinga. It's fairly simple to make, but it tastes like something that is more complex and would take far longer to make than it actually does. Great on tacos, tostada, or just with tortilla chips.
Yes! I love tinga. I like it over rice.
