Toppo Chefo
By Mitch Berg
Supper last night:
- Lightly brown a pound and a half of miscellaneous chicken meat.
- Shred a couple of medium onions.
- Throw the whole thing in a crock pot with a couple of those little 7-ounce cans of San Marcos Chipotle sauce (one can if you’re less spice-tolerant)
- Let it cook for nine or ten hours.
- Use for burrito or enchilada filling.
No, it’s not why posting was so light today. But it’d have been totally worth if even if it were.
