Good day, this is my first time here and I hope I am posting this in the correct place, my apologizes if I am not
I'm throwing a big Mexican Fiesta and am looking for some kind of Mexican beef dish (authenic not tex-mex) I could serve buffet style,
maybe something I could make a couple hours before people arrive and keep warm at a low heat
I already am making a chicken chile verde dish and a pork tinga which leads me into a second question.....
I am thinking of smoking a pork shoulder then shredding to use in the tinga......how would the smoke flavour work in it?
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