I know that it’s already ocho de Mayo but I’ve been busy at work (and in the garden!) so I’m finally just getting around to posting about our yummy dinner from Saturday night. Ever since we made BBQ Chicken Quesadillas back in March we’ve been obsessed with La Tortilla Factory’s Green Chile Corn Tortillas and, as a result, we decided to make a meal that utilized these delicious little disks for Cinco de Mayo. We pulled out our trusty Mexican Everyday cookbook by Rick Bayless and Matt quickly declared that the Pork Tinga Taco recipe sounded like a winner.
After a quick mid-day trip to the grocery store we had the taco filling prepped and in the Crockpot. Most of the work for this recipe is done during the initial prep stage (6 hours before you eat) which is nice because this means that your dinner is basically sitting their waiting for you once dinnertime rolls around. In our case we were able to use our “free time” in the evening to enjoy homemade Salsa and Margaritas. 🙂
Smoky Pork Tinga Tacos with Avocado and Queso Fresco (from Mexican Everyday)
(serves an army in one sitting or serves two for dinner and provides 4-5 leftover lunches throughout the week)
You will need…
1 lb. Yukon Gold Potatoes, cut into 1/2 inch cubes
2 lbs. Boneless Pork Shoulder, cut into 1 inch cubes
2 – 15 oz. cans Fire-Roasted Diced Tomatoes, undrained
3 canned Chipotle Chiles en Adobo, sliced into 1/4 inch strips
1 tablespoon Adobo canning sauce from Chipotles
1 tablespoon Worcestershire Sauce
1 teaspoon Dried Oregano
3 cloves Garlic, pressed through a garlic press
1 1/4 teaspoons Salt
1 Medium White Onion, sliced into 1/4 inch thick slices
1 Mexican Chorizo Sausage, casing removed
16 Corn Tortillas, warmed
1 cup Crumbled Queso Fresco Cheese (substitute feta if you can’t find QF)
2 large Avocados, pitted and sliced into 1/4 inch pieces
Approximately 6 hours before you plan to eat dinner, line the bottom of your slow cooker with the potatoes and top with an even layer of the pork. Combine the next seven ingredients (tomatoes thru salt) in a bowl and mix together. Pour the tomato mixture over the pork and top with the sliced white onion. Cook on “high” for 6 hours.
When your pork is done, brown and crumble the chorizo, drain the excess fat, and stir it into your pork mixture. Break up the pork into smaller shredded pieces as you stir. At this point check to see how much liquid is in your slow cooker. If yours is anything like ours was, it will be way too watery to spoon onto a tortilla. Rather than throwing away this excess liquid, pour it into a sauce pan and boil rapidly to reduce. Stir the syrupy reduced liquid back into the meat for maximum flavor.
Warm your tortillas. An easy shortcut is to sandwich a tortilla between two damp paper towels and microwave it on high for 30-45 seconds. This makes the tortillas warm, moist and pliable without dirtying a frying pan. 🙂 To build your Smoky Pork Tinga Tacos, place a few spoonfuls of the pork mixture on the warm tortilla and top with queso fresco and avocado. Enjoy!