Smoky Pork Tinga Tacos

by Jana Harvey on April 13, 2011

1 lb. Yukon gold potatoes, cut into 1/2 inch cubes
2 lbs. boneless pork shoulder, cut into 1-inch pieces
One 28-oz. can of crushed tomatoes
4 canned chipotle chiles in adobo, seeded and chopped
1 Tbs. chipotle canning sauce
1 Tbs. Worcestershire sauce
1 tsp. dried Mexican oregano
3 garlic cloves, peeled and finely chopped
1 tsp. salt
4 oz. fresh Mexican chorizo sausage (bulk, or if in casings, casings removed)
Warmed corn tortillas
1 cup crumbled Mexican queso fresco or feta Guacamole

Spread the potatoes over the bottom of a slow cooker and top with the pork. In a large bowl, mix the tomatoes with the chipotles, canning sauce, Worcestershire, oregano, garlic, and salt. Pour the mixture evenly over the meat and potatoes. Cover and turn the slow cooker on high for 6 hours (the dish can hold the slow-cookers “keep warm” setting for 4 more hours or so). When you are ready to eat, fry the chorizo in a medium skillet until thoroughly done, about 4-5 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinkle on the chorizo, and stir everything together, breaking the pork into smaller pieces. Taste and season with additional salt if it needs it. Serve with the tortillas, crumbled fresh cheese and guacamole.


From: Lee Bleier

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dfw September 4, 2015 at 2:51 pm



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