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!
Thank you! My favorite part is how easy they were to make! Kenji Lopez-Alt has a very simple recipe for them. I swapped out his cheese for melty mozzarella but used the same process.