Mexican Dinner for 4

Chicken Tinga Tacos

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken lightly with salt, add to the skillet, and cook about 3 minutes per side, Remove to a plate. The chicken does not need to be cooked through yet
2. Reduce the heat to medium, add the onion to the same skillet, and cook 4 to 5 minutes, until softened and beginning to brown. Add the garlic and cook another 30 seconds
3. Stir in the diced tomatoes and their juices, chipotle peppers, cumin, oregano, salt, and water. Bring to a simmer
4. Return the chicken to the skillet, cover, and simmer gently for 15 to 20 minutes, or until cooked through and tender enough to shred
5. Remove the chicken, shred with two forks, and return it to the sauce. Simmer uncovered another 3 to 5 minutes, until the sauce thickens slightly and clings to the chicken
6. Toss the shredded cabbage with the pickled jalapeños
7. Warm the tortillas briefly until flexible, add some of thr cabbage, the chicken and some cheese
8. Serve immediately

‍Chorizo Refried Beans

1. Heat a medium skillet over medium heat. Add the chorizo and cook 5 to 7 minutes, breaking it into small pieces, until browned and fully cooked
2. Add the refried beans, 2 tablespoons jalapeño juice, water, and cumin. Stir to combine
3. Cook over medium-low heat for 4 to 5 minutes, stirring frequently. Add water if desired until creamy but not soupy
4. Scatter cheese over the beans and cook another minute or two until melted
5. Serve hot

‍Puff Pastry Churros with Warm Chocolate Sauce

1. Preheat the oven to 400. Line a large baking sheet with parchment paper
2. Combine the sugar and cinnamon in a small bowl
3. Unfold the cold puff pastry, roll gently if needed to smooth folds and cut into strips, approximately 1 inch wide and 10 inches long
4. Twist each strip several times, place on the baking sheet, and press the ends lightly against the parchment
5. Bake 20 minutes, or until puffed, golden, and crisp
6. While baking, combine the chocolate and milk in a small pot over medium/low heat, stirring until smooth. Add more milk as needed for dipping
7. Remove pastry twists from oven, and immediately sprinkle well with cinnamon sugar
8. Serve warm with the chocolate sauce