Recipes

Pork Tinga Tacos with Avocado and Fresh Cheese

Cuisine: Mexican

Type: Main Course

Serves: 8

Source:	Rick Bayless
Attributes:
Comments:
Serving Suggestions:

Ingredients:

4 medium (1 pound) red-skinned boiling or Yukon Gold potatoes.
2 pounds boneless pork shoulder, cut into 1-inch cubes
One 28-oz. can diced tomatoes in juice (fire-roasted)
3 to 4 canned chipotle chilies en adobo, seeded and sliced 1/4-inch thick
1 tbs. chipotle canning sauce
1 tbs. Worcestershire sauce
1 tsp. dried Mexican oregano
3 garlic cloves, peeled and finely chopped or crushed
1 medium white onion, sliced 1/4-inch thick
24 warm corn tortillas, warmed and pliable (steam gently or microwave)
1 cup crumbled Mexican queso fresco or feta or Farmer's cheese
2 large avocados, pitted, flesh scooped from skin and cut into 1/2-inch slices

Instructions:

1. Spread potatoes over the bottom of a slow-cooker and top with pork.

2. In a large bowl, mix the undrained tomatoes with chipotles, chipotle canning sauce, Worcestershire, oregano, garlic, onion and 1-1/2 teaspoons salt. Pour the mixture evenly over the meat and potatoes. Cover and slow-cook on high for 6 hours. (You can keep warm for another 4 hours.)

3. Spoon off any fat that has accumulated on top. Stir everything together, breaking the pork into smaller chunks, if there is a lot of liquid, pour it off and boil it down to reduce, then add back. Taste and season with salt. Serve wrapped in the warm tortillas with crumbled cheese and avocado slices.

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