Hola! I had some chuck roast I had to do something with, and I have an awesome Tinga sauce recipe. So I combined the two. I made a Taquera Verde salsa, and a Salsa de Chile Árbol y Cacahuate. Home made masienda Masa Harina Azul tortillas. The bright verde salsa puts nice contrast on the rich, garlicy tang from the Tinga sauce. The tinga de Rez is earthier than the pollo counterpart.but in a richer welcoming way.
I made the salsas from some videos I saw. And man the peanut áribol is super rich, earthy,and powerfully spicy. It cuts through the meat’s richness to make a nice nutty and spicy mixture.
by Blinebuddy
Dining and Cooking