Mar 17
Smoky Pork Tinga TacosLeave a comment

Another winning recipe using the crockpot, perfect for a weeknight dinner or a dinner party with friends. We chose the latter for this recipe and it was wonderful knowing that I had dinner cooking away without a lot of fuss. This recipe could not be easier to put together. I spotted it on a favorite blog of mine right after I had made the chipotle beef chili. It was perfect timing since I had some leftover chipotles just sitting in the fridge waiting to be used up.

These were absolutely delicious and fed a crowd of six with plenty of leftovers for the next day. Like I have mentioned before I am a wimp when it comes to spicy foods, but these have the perfect amount of kick to them. If you are looking for an alternative taco recipe, these are your ticket, I loved the potatoes in them. It reminded me of my favorite sweet potato burrito in my college days. I made some slight changes to the recipe just making sure to drain the excess liquid from the tomatoes and Blair pulled the pork since he is the master at it. Definitely a delicious dinner which you can come home to after a long day of work.

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Smoky Pork Tinga Tacos
(Printable Recipe)

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 or other fresh cheese, such as feta or goat cheese (we used goat, best idea ever!)
2 large avocados, diced

What you’ll do:

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 1/2 tsp. salt. Pour the mixture evenly over the meat and potatoes. Cover and slowcook on high for 6 hours or low for 10.

When you’re ready to eat, fry the optional chorizo and then stir everything together. At this point Blair and I used a colander to drain the excess liquid. We then returned it to the crockpot and he shredded the pork into smaller pieces. Taste and season with additional salt if necessary.

Serve with warm tortillas, cheese, and avocados for making soft tacos. I heated our tortillas in a 350 degree oven for a few minutes.

Source: Elly Says Opa! Originally from Mexican Everyday

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