Every time I make one of Rick Bayless’ recipes, I want to make the same comments. I want to talk about how perfect it is, how flavorful it is, and how much I looked forward to eating the leftovers. And guess what–this recipe was no different. It was everything I’d hoped it would be. As an added bonus, it was unbelievably easy to prepare. All I had to do was a little chopping and a bit of measuring before everything got put in the slow cooker to do its thing. A few hours later, I was sinking my teeth into tacos so tender, I was ready to get right back in the kitchen.
Smoky Pork Tinga Tacos with Avocado and Queso Fresco
seen on Elly Says Opa!
originally from Rick Bayless, Mexican Everyday
1 lb. redskin or Yukon Gold potatoes, cut into 1/2-in. cubes
2 lbs. boneless pork shoulder, cut into 1-in. 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)
4 oz. fresh Mexican chorizo sausage (optional)
24 warm corn tortillas
1 c. crumbled Mexican queso fresco or other fresh cheese, such as feta or goat cheese
2 large avocados, diced or sliced
1. Spread the potatoes over the bottom of a slow cooker and top with the pork.
2. In a large bowl, mix the tomatoes (with their juices) 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 cook on high 6 hours or low about 10 hours.
3. When you’re ready to eat, fry up the chorizo (if using) 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. Serves 8-10.