Pork Tinga Tacos
I’m on a Mexican kick… you know, just FYI… in case you haven’t seen my blog lately, and the sudden influx of Mexican recipes.
Actually, I’m kinda always on a Mexican kick. If I had to choose, it would be my favorite type of food, Mikey’s too—we eat it at least twice per week because we just can’t get enough. Plus, I know I’ve shared before that my ultimate favorite food (tied with pizza, because, well… pizza) is chips and salsa. So random, but so perfect.
So, now that I’ve proved to you how much I love Mexican food, I need to tell you that these tacos are some of the very best I have ever eaten. They are hearty and comforting with just a bit of heat, and best of all, you can make them in your slow-cooker!
(Cheese is the new confetti, didn’t you know?)
The recipe comes from one of my most favorite chefs, Chef Rick Bayless. (The cajeta recipe on my blog is also his!) He specializes in Mexican cuisine, and lived in Mexico for a period of time to learn how to make authentic dishes. This one is so simple because after browning the meat, you just pile everything in a slow-cooker and let it cook away for the day.
The pork tinga is delicious as tacos, but I also just sat over the bowl and ate the filling with a fork. I really couldn’t help myself. It turned out more delicious than I ever could have imagined. Plus, the queso fresco and the avocado totally make the dish. It adds a bit of freshness to the hearty pork and potato filling. Also, oh my gosh, potatoes are so good in tacos!
And, just FYI, these are AWESOME with a Mezcalita de Piña 😉
Ingredients
- 1 tbsp olive oil
- 1 and 1/2 to 2 lbs boneless pork shoulder, trimmed of fat and cut into 1 and 1/2-inch cubes
- 4 ounces chorizo (removed from casing)
- 3/4 lb (about 4) red potatoes, chopped into chunks
- 1 large white onion, sliced 1/4-inch thick
- 1 garlic clove minced
- 28 ounce (or two 14 ounce) cans of fire-roasted tomatoes, in juice
- 3 chipotle chiles in adobo sauce from can, finely chopped
- 1 and 1/2 tbsp adobo sauce from can
- 1 and 1/2 tbsp Worcestershire sauce
- 1/2 tsp dried oregano
- salt
- queso fresco
- avocado, sliced
- corn tortillas
Instructions
- In a large nonstick skillet, heat the oil over medium-high heat. Add in the pork shoulder and chorizo, along with a pinch of salt, and cook until browned (about 6 to 8 minutes).
- Transfer the meat and any juices to the slow-cooker, and add in the potatoes.
- In a medium bowl, combine the onion, garlic, tomatoes, chipotle chiles, adobo sauce, Worcestershire, oregano, and a sprinkling of salt. Add the mixture into the slow-cooker.
- Cook on high for 3 hours with the lid on, then remove the lid and continue to cook for 3 more hours, stirring occasionally. If the sauce seems too thick, feel free to add in a bit of water.
- When ready to serve, preheat oven to 350 degrees. Wrap stacks of 5 corn tortillas in aluminum foil and bake for 5-10 minutes until warmed through.
- Serve pork tinga with warmed tortillas, crumbled queso fresco, and sliced avocado.
Notes
recipe slightly adapted from here
