This is just a quick shout-out to Pamela, who made this tinga recipe, with chicken thighs instead of pork shoulder. This is a great example of adapting recipes to fit your tastes and what you can find in the store (or in your freezer). In this case, she used an equal amount of boneless chicken thighs, cooked for about the same time as the pork shoulder (right, Pam?). While white meat chicken breast would NOT work here (it would get too dry), chicken thighs get tender and flavorful when braised for a while.
Here’s a picture from her taco party. She served it with a creamy avocado sauce and feta – nice choice!
It makes me so happy to hear that people are making stuff that they’re reading about on FFoB. If you have pictures, comments, thoughts, or requests, please send them my way!