Followed the recipe except I do not have access to bird’s eye chiles so I used serrano. 'Twas was very good.
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Tinga is just a simple onion/tomato sauce flavored by chipotle. I was thrown off by the honey!
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I’ve made the NYT slow cooker tinga tacos and I didn’t find them similar in terms of flavor. I prefer the honey chipotle but that’s because I avoid tomatoes.
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SKILLET REFRIED BEANS
Another recipe that’s barely a recipe but served me well tonight when I had 15 minutes to get dinner on the table. I omitted the cayenne and applied more spice in the form of hot sauce on the table. We topped ours with the requisite cheese, a long with avocado, cabbage, sour cream. These held up surprisingly well on flimsy corn tortillas. I made rice with some lime and salt for the side. This will surely be in our rotation. My daughter absolutely loved it.
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Thanks for posting - I love this idea of serve-yourself-tacos from a skillet, and have made a note of it.
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I could also see making it as more of a dip (as mentioned in the recipe intro) and serving it with chips. The beans get a dip kind of consistency with the added water. Sometimes dip for dinner is fun. We also love the buffalo chicken dip from the Times and I’ll occasionally serve that for dinner with raw veggies and other stuff to dip.
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'Tis the season:
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Jalapeno Corn Dip
Did this tonight. I used 10 oz. frozen corn, 3 roasted and peeled poblanos (about 3/4 lb.), 2 Fresno chiles, 1 crushed chile de arbol (in place of the chili powder), 1 cup 70-90 count shrimp (along with the bacon), and the zest from the lime I squoze. Added some cilantro with the scallions. Kept the rest the same. This was delicious!
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Shrimp, bacon, AND corn? Oh yeah!
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Ooh, the shrimp sounds like a fantastic addition!
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It was! Crab and/or lobster would be good too!
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Yes! I was worried that the frozen corn wasn’t going to contribute much, but I bought the Birds Eye yellow and white corn mix and it was nicely sweet and didn’t have the leathery texture frozen corn sometimes gets. And shrimp and bacon are just wonderful 
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Prezza in Boston used to make a really nice pasta with shrimp, bacon and corn.
CHILLED TOFU w/ GOCHUJANG SAUCE https://cooking.nytimes.com/recipes/1025664-chilled-tofu-with-gochujang-sauce
This was crazy easy, and delicious. I had taken myself for sushi on Friday night, and asked for some rice to go, so I heated that in the microwave a served it over that, which made the whole meal take 5 minutes. Make a sauce of gochujang, distilled white vinegar, brown sugar, and garlic (I needed to thin mine with a little water), then scoop spoonfuls of soft tofu onto plate, top with sauce, scatter scallions on top. I served mine with cucumber spears on the side.
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That sauce makes everything taste good!
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Catching up on last week’s meals. I love this cauliflower with pancetta, olives, and parm. https://cooking.nytimes.com/recipes/1021536-roasted-cauliflower-with-pancetta-olives-and-crisp-parmesan?unlocked_article_code=1.ak4.WSy2.tzUzRhqrSB4j&smid=ck-recipe-iOS-share
I’ve made it many times before and often just eat the whole sheet as is! This week I ate half of the sheet one night and tossed the rest with some campanelle pasta from Pasta Lab here in Philadelphia. It makes a great pasta topper!
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Last night I made this dish: https://cooking.nytimes.com/recipes/1019196-sheet-pan-cumin-pork-chops-and-brussels-sprouts?unlocked_article_code=1.ak4.4w6V.Qn9XuYisAXe0&smid=ck-recipe-iOS-share
I paid attention to the reviews and shortened the cook time. I used my cast iron pan for the chops and a sheet pan for the brussels. I think I’d cook them together if I made this again. The Brussels got over done and aren’t that interesting. The pork chop is a keeper though!
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CHARLIE BIRD’S FARRO SALAD
If you don’t have access to the NYT, Ina Garten’s version (nearly identical) is on the Food Network site.
I bookmarked this recipe ages ago and then saw Ina Garten make it with Ann Patchett on her tv show.
This is a nice farro salad. The farro is cooked in apple cider and water and then tossed with an olive oil/lemon juice vinaigrette. The add-ins are parmesan, pistachios, arugula, parsley or basil (I used parsley), cherry tomatoes, and radishes. I thought there was a little too much dressing but corrected it by adding more arugula. This is a repeat for me.
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I made this yesterday and it’s fine but not special. I added some tomato paste and a spoonful of Better than Bouillon chicken, but the broth tastes thin somehow. Added lots of harissa so it’s spicy, and added some sliced spinach too.
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RISO AL FORNO ALLA PIZZAIOLA (PIZZA RICE)
Imagine, if you will, making risotto using (1) no wine and (2) tomato purée/passata for about half of the liquid. That’s pretty much what this is. It tasted like… tomato rice. DH and DS each took a bite to be polite, but did not eat any more than that. I ate some because dammit, I spent the time to make it.
Key takeaway: needs more flavor and a different audience.
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