| This recipe is liked by 1 person(s). |
Smokey pork tinge tacos
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Rick Bayless, Mexican Everyday, via Elly Says Opa!
| Smoky Pork Tinga Tacos with Avocado and Fresh Cheese Printer-Friendly Version | |
| 1 lb. | redskin or Yukon Gold potatoes, cut into 1/2? cubes |
| 2 lbs. | boneless pork shoulder, cut into 1? pieces |
| 1 (28 oz.) can | diced tomatoes, (preferably fire-roasted) |
| 3-4 chipotles in adobo, sliced | |
| 1 Tbsp. | adobo sauce |
| 1 Tbsp. | Worcestershire sauce |
| 2 tsp. | dried oregano |
| 4 | garlic cloves, minced |
| 1 medium | white onion, sliced 1/4? thick (optional) |
| For serving: | |
| 4 oz. | fresh Mexican chorizo sausage, (optional) |
| 24 warm corn tortillas | |
| 1 cup | crumbled Mexican queso fresco, (other fresh cheese, such as feta or goat cheese) |
| 2 large | avocados, diced |
Spread the potatoes over the bottom of a slowcooker and top with the pork.
In a large bowl, mix the (undrained) tomatoes with the chipotles, adobo sauce, Worcestershire, oregano, garlic, onion, and about 1.5 tsp. salt. Pour the mixture evenly over the meat and potatoes.
Cover and slowcook on high for 6 hours or low for 8-10 hours.
When you’re ready to eat, fry the optional chorizo and then stir everything together, breaking the pork into smaller pieces. Taste and season with additional salt if necessary.
Serve with warm tortillas, cheese, and avocados for making soft tacos.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.