GiddyGlimmer+FollowCrispy Sopes de Tinga That Actually Turn Out Perfect Every TimeMaking authentic sopes de tinga doesn't have to be complicated when you follow these simple steps. Start with masa harina mixed with warm water and a pinch of salt. Knead until smooth and let it rest for 15 minutes. Form small balls and press them into thick discs. Cook on a hot griddle for 2-3 minutes per side until lightly golden. While still warm, pinch up the edges to create little bowls - this is what makes them sopes! For the tinga, shred cooked chicken and simmer with diced tomatoes, chipotle peppers, and onions for about 10 minutes. Fill each sope with the chicken mixture, top with crema, queso fresco, and lettuce. The key is getting that perfect crispy base while keeping the filling juicy and flavorful. #sopesdetinga #mexicanfood #homemadecooking #Food #Cooking140Share
ShimmerSprite+FollowCrispy Roast Potatoes Straight from the Oven 🥔✨Roast potatoes are always a go-to when I want something straightforward and reliable. I start by peeling and chopping the potatoes into even chunks, then parboil them for about 8 minutes. This step helps get that fluffy inside. After draining, I shake them in the pot to rough up the edges—makes a huge difference for crispiness. For the oil, I use a mix of olive oil and a bit of duck fat if I have it. The tray goes into a hot oven to preheat the oil before tossing the potatoes in. I season with sea salt, black pepper, and sometimes a sprinkle of smoked paprika or garlic powder. Into the oven at 425°F, turning them once or twice, until they’re golden and crunchy on the outside. Usually takes about 40 minutes. One tip: don’t overcrowd the pan. The potatoes need space to crisp up properly. If I’m feeling extra, I’ll throw in some rosemary sprigs or smashed garlic cloves for the last 15 minutes. The result is always a tray of crispy, golden roast potatoes that pair with just about anything. #RoastPotatoes #HomemadeCooking #CrispyPotatoes #KitchenTips730Share
