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Smoky Pork Tinga Tacos

3/3/10


That is not a picture of Smoky Pork Tinga, that is a picture of my dear friend, Haley (photo taken by my other dear friend and photographer, Katy). Haley passed on this recipe to me and I wanted to give her props. Besides, isn't she pretty to look at? Haley and I share a love of food. As college roommates, we made guacamole, McDonald's and boxed wine together. As roommates in LA, we frequently shopped at farmer's markets and made Mahi Mahi and sweet potatoes with olive oil and oregano. What a difference a decade makes! Now, she lives far away in Cheese Land (Wisconsin) and we must share our love of food over emailed recipes. I'll take what I can get, cause these were goooooood. Thanks Haley!

Smoky Pork Tinga Tacos
(Makes 24 tacos)

4 medium red skin yukon gold potatoes, cubed
2 lbs boneless pork shoulder, cubed
28 oz. can diced tomatoes (fire roasted)
3 or 4 canned chipotle chiles en adobe, seeded and sliced
1 T chipotle canning sauce
1 T worcestershire sauce
1 tsp dried oregano
3 garlic cloves chopped/pressed
1 white onion, sliced-slice
Salt
4 oz. Mexican chorizo sausage
Corn tortillas
Queso fresco, grated
2 avocados, sliced

*I did a few things differently based on what I had at home and what I could/couldn't find at the store... I used whatever potatoes I had at home, I used a bone-in pork shoulder and didn't cube it, I did not seed the chipotle peppers for extra heat, I could NOT find chipotle canning sauce (boo), I minced the garlic, I decided to skip the sausage for time reasons, I used flour tortillas. Okeeee...


Ingredients...


Place pork in crock pot, add sliced onions, cubed potatoes and about a tablespoon of salt.


In a bowl, combine the tomatoes, peppers, sauces, spices and garlic. Stir.


Pour over meat. Cook on high for 5-6 hours, or until meat is easily shredded with a fork. I cooked on high for 5 hours, then on low for another hour.


Remove meat from crock pot. I barely had to shred this with a fork, it just FELL off the bone.


Serve with tortillas, grated queso fresco, sliced avocados and chips and salsa verde, if you're me.


This is good, people. The smoky chipotles give it a world of flavor. Harry Potter (I mean Haley Porter), you're my hero.

9 comments:

iamchasingthirty said...

OOOo yummy yummy.

Ashleigh said...

This is intimidating.
I'm not ready for pork shoulder, I need a few more years under my belt I think. Good job. I'm inspired.

-bcgw. said...

I love tacos and these look wonderful ;]

Andrea said...

These look amazing!! Chipolte adds such an awesome flavor I bet they were GOOOD! Oh the juice that's in the can of chipoltes (the adobo sauce) is the canning sauce :)

Gretchen said...

Yes, VERY yummy. And the fab photo of lovely Haley was nice to see also :)

Siri said...

Thanks Andrea! Now I feel dumb : )

Moogie said...

Super yum....

Deanna Fuller said...

The lady from my Sunday school class will sure be happy she had a baby and I got assigned to bring her family dinner tonight because they are getting Tinga Tacos AND C.C.P.B.B cookies! Every time I make these tacos (and I make them often, they are our new favorite meal), Sawyer walks around the house chanting "Tinga, Tinga, Tinga". It's pretty darn cute!

Siri said...

That is adorable Deanna!

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