I butchered a whole chicken, ground hominy and cheese into masarepa, and pickled the onions. My guanciale ragu was used as a substitute for the whole tomatoes in the tinga since it needed to get used up before the weekend.
Guanciale and chilis in adobo are a match made in heaven!
Of your posts on Lemmy, I consider this one of your most elegant and thoughtful dishes. Wonderful composition and presentation. Sophisticated, complex, with bold flavor choices that still presents as a crisp and tightly executed dish.