Sunday, April 24, 2011

Pork Tinga Tacos

I'm usually not a huge fan of many slowcooker recipes....I like the concept of dumping a bunch of ingredients into the slowcooker and coming come 8 hours later to a delicious meal, but I find that a lot of slowcooker recipes are just too mushy for me.  When I stumbled upon this pork taco recipe that came from Rick Bayless, I decided to give my slowcooker another shot.....I'm glad I did!

Being a slowcooker recipe, this is very quick and easy.  You should make this when you can find some avocados at a good price.....I can't believe how expensive they are some weeks!  At my grocery store this week, they are $2 each....what?!  I know they're not in season yet, but geez that's crazy.  When I made these tacos, I was lucky that I found avocados for $0.75 a piece at my local fruit and vegetable market. 

Just a warning - this recipe makes a ton of taco filling.....I immediately froze about half of it to use at a later date, and we still had more than enough for Kevin and I to eat for dinner that night plus leftovers another night.  It was very good and pretty healthy by my standards.


1 lb. redskin or Yukon Gold potatoes, cut into 1/2″ cubes (I used 5 or 6 medium-sized yukon golds)
2 lbs. boneless pork shoulder, cut into 1″ pieces and seasoned generously with salt and pepper
1 (28 oz.) can diced tomatoes (preferably fire-roasted)
3-4 chipotles in adobo, chopped
1 Tbsp. adobo sauce (which is just the sauce that canned chipotles come in)
1 Tbsp. Worcestershire sauce
2 tsp. dried oregano (I used Italian seasoning instead)
4 garlic cloves, minced
1 medium white onion, sliced 1/4″ thick
1 1/2 tsp. salt

For serving-
4 oz. fresh Mexican chorizo sausage (optional, but recommended - I used 7 ounces)
24 warm corn tortillas (I like white corn tortillas with this recipe.....if non-fried corn tortillas are not your thing, I think flour tortillas would taste good with this recipe too)
1 cup crumbled Mexican queso fresco (or other fresh cheese, such as feta or goat cheese)
2 large avocados, diced (don't leave out....the avocado really adds a lot to these tacos!)
cilantro, chopped


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 or Italian seasoning, 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, cilantro, and avocados for making soft tacos.

Source:  Smells Like Home Blog, Originally from Mexican Everyday by Rick Bayless

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