I made Tinga Poblano a couple of weeks ago, and it turned out to be a versatile dish: it can be eaten either as a stew or used as a filling for tacos. Either way, it was smokey, spicy deliciousness. I found the recipe in Williams Sonoma Savoring Mexico. Pretty darn simple too.
Monday, August 1, 2011
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1 comment:
Could you add a recipe here? :-)
S :-)
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