Best Pork Tinga With Potatoes Avocado And Fresh Cheese Recipes

Pork Tinga with Potatoes, Avacado and Fresh Cheese image

Provided by Pam Snyder

Categories Pork

Time 6h30m

Number Of Ingredients 15

1 Tbsp vegetable or olive oil
1 lb lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
4 oz chorizo sausage, removed from it's casing
4-5 medium red skin potatoes, quartered (about 3/4 pound total)
1 large white onion, sliced 1/4-inch thick
1 clove garlic, minced
1 can(s) diced tomatoes(28 ounce), in juice (preferably fire-roasted)
2-3 small canned chipotle chiles, en adobo, finely chopped
4 tsp chipotle canning sauce
1 Tbsp worcestershire sauce
1/2 tsp dried oregano, preferably mexican
salt
1/2 c crumbled mexican queso fresco or other fresh cheese like salted pressed farmers cheese
1 medium ripe avocado, pitted, flesh scooped from the skin and diced
warm corn tortillas

Steps:

1. Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn't made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you're using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.
2. In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.
3. After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.

Smoky Pork Tinga Tacos (Slow Cooker) image

Provided by TexasKelly

Categories Pork

Time 6h10m

Yield 24 soft taco's, 12 serving(s)

Number Of Ingredients 14

4 medium red potatoes or 4 medium yukon gold potatoes, cut into 1/2 inch cubes
2 lbs boneless pork shoulder, cut into 1 inch pieces
1 (28 ounce) can diced tomatoes with juice (preferably fire roasted)
3 -4 canned chipotle chiles, in adobo seeded and sliced 1/4 inch thick (3 to 4 chiles, not 3 to 4 cans)
1 tablespoon canned chipotle chile puree (sauce from the can the chiles came in)
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano, preferably Mexican
3 garlic cloves, peeled and finely chopped or crushed in garlic press
1 medium white onion, sliced 1/4 inch thick (optional)
salt
4 ounces fresh mexican chorizo sausage, casing removed (about 1/2 cup) (optional)
24 corn tortillas, warmed
1 cup queso fresco, crumbled (can sub feta or goat cheese)
2 large avocados, pitted & sliced into 1/2 inch thick slices for serving

Steps:

Spread potatoes over bottom of a slow cooker and top with pork. In a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, worcestershire, oregano, garlic, optional onion and 1 1/2 tsp salt. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours.
When you are ready to eat, fry the optional chorizo in a medium skillet until thoroughly done, about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's).
If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.
Taste & season with additional salt if you think it needs it.
Serve with warm tortillas, crumbled fresh cheese & avocado.
Note: If you do not have a slow cooker, it says you can do this in a medium sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300 degree oven for 2 to 2 1/2 hours until pork is completely tender.