And that's the point here: If you have to doctor up a trendy recipe, at that point, you're no longer making that original recipe.
In the summer, tostadas topped with chicken, poblanos, and diced potatoes are a popular snack in the beach town of Yelapa, Jalisco, just south of her hometown of Puerto Vallarta.In her wintery version of the dish, it is transformed into a spicy braise of chicken thighs, tomatoes, onions, and charred poblano peppers.
Briseño-González swaps the diced potatoes in the original for a creamy bed of mustard-laced mashed potatoes that helps make this a more substantial meal — and goes deliciously with the spicy stew.. Cook Mode.bone-in, skin-on.chicken thighs, patted dry.
yellow onion, thinly sliced.diced tomatoes, undrained.
Warm corn tortillas or mashed potatoes, for serving.
Sprinkle chicken evenly with pepper and 2 teaspoons salt.He then flew to Milan for the.
finale with the obituary in his pocket.. “I was in the moment in Milan,” he says.“We could have been in Detroit for all I cared.
It wouldn’t have mattered if it were there on the moon.I had a singular focus: I wanted to tell my story, cook my food.”.