I’m beginning to think that Mother Nature is playing a cruel joke on me. It’s been getting up to the high-70s all week, with the sun shining brightly – in the beginning of February. This is not normal, and I keep waiting for the cold winds to whip back around and remind me that it’s still winter. Blah.
But, in the mean time, I’m enoying using my crockpot and making food and adult beverages that make me think that summer is already here. You know, like those delicious Pomegranate Margaritas from the other day? And, what goes better with delicious margaritas than Mexican food??? Not much, my friends. Not much at all.
And, like the Tinga Poblano Chicken Tacos , these really hit the spot. Just a little bit of spice from the chipotle peppers and sauce and topped with creamy avocado and queso fresco. And of course, this recipe (as with most crockpot recipes) makes a enough for a small army so be prepared to share!!!
Smoky Pork Tinga Tacos
As seen on Mrs. Regueiro’s Plate, via Apple a Day
originally from Rick Bayless, Mexican Everyday
Ingredients
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1 lb redskin or Yukon Gold potatoes, cut into 1/2 inch cubes
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2 lb boneless pork shoulder or pork butt, cut into 1-inch cubes
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1 (28 oz) can diced tomatoes
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3 to 4 chipotles in adobo, diced finely
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1 Tbsp adobo sauce from chipotles
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1 Tbsp Worcestershire sauce
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2 tsp dried oregano
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4 garlic cloves, minced
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1 1/2 tsp salt
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24 corn or flour tortillas
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1 cup crumbled queso fresco
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2 large avocados, sliced
Preparation
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Layer the potatoes over the bottom of the slow cooker and top with pork.
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In a large bowl, mix the tomatoes (with their juices), chipotles, adobo sauce, Worcestershire, oregano, garlic and onion and salt.
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Pour the mixture evenly over the the meat and potatoes. Cover and cook on high for 6 hours or low about 10 hours.
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Warm the tortillas and top with pork mixture, avocado slices, and a sprinkling of the queso fresco.
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