I have a question about the recipe "Chicken Tinga" from Pati Jinich. photo shows cheese on the tinga tostada but no mention of cheese in recipe. Is a cheese supposed to be used? If so, what kind?
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pierino is a trusted source on General Cooking and Tough Love.
I'm not the author of recipe but from the photo of the stunt tostada I would suggest either queso fresco or cotija (which is a little firmer). Cacique is a good brand for either.
Cynthia is a trusted source on Bread/Baking.
You can certainly direct-message the author on her home page (http://food52.com/users...) and ask her about the omission. She can edit the recipe and correct it.
Chops is a trusted home cook.
The recipe is featured on her blog: http://www.patismexicantable...
In addition to queso fresco & cotija - farmers cheese is an option.
(And the creamiest, too.)
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