Ya’ll, I told you I was on a pastry and Mexican food kick. I wasn’t kidding. It started back during Cinco de Mayo festivities, I had made some chicken tinga for the holiday and with leftovers I decided to wrap them in dough. Chicken tinga is normally stuffed into a taco or onto a tostada and layered with some slaw, beans, cheese….. but pastry is my name and rolling dough is my game. I blame my pastry loving husband. He loves a good crust. I even made him chicken pot pie for his birthday – more on that in a different post. And once again I’m feeding that inner smokey chicken desire that represents a new phase in my food life.
This is a Pati Jinich recipe. And I love her. I don’t know why, she just tickles my funny bone and makes me want to get in the kitchen and stay there cooking up Mexican food delights. She’s the type of person, where I’d love to pull up a stool in her kitchen and chat about food, share stores and a meal. Hi Pati, in case you ever read this!