Mrs. Regueiro's Plate: Smoky Pork Tinga Tacos

Tuesday, January 22, 2013

Smoky Pork Tinga Tacos

Sometimes I get hit with intense cravings for certain foods. For a couple weeks now, I have been craving a maple bar donut. By the way, did you know in the east coast - they call them Long Johns? Sooo bizarre! I have made several big hints telling my husband, it would be his best intention that since he was going out, that maybe he should buy me a donut. Eric, being the wonderful husband that he is, finally gave in to my craving when he had a night out and I got stuck home because we couldn't find a babysitter. Oh yes, that maple bar was pretty smack-tastic.

And at least once a week, I have intense cravings for Mexican food.  You know yummy foods like tacos, carnitas, chips and salsa and lots of guacamole. Since our favorite Mexican restaurant is located an hour away in LA - I usually prepare most of these yummy foods at home. Utilizing my favorite kitchen appliance, the crockpot, makes this meal a no-brainer. Put everything in the crockpot in the morning, and let it simmer away all day and you have a fantastic meal waiting by dinnertime.

Taco Tuesday is where it's at!
Smoky Pork Tinga Tacos
Adapted from Apple A Day
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{Printable Recipe}
For the Marinade:
1 pound redskin or Yukon Gold potatoes, cut into 1/2 inch cubes
2 pounds boneless pork shoulder or pork butt, cut into 1-inch cubes
1 (28 ounce) can diced tomatoes (preferably fire-roasted)
3 to 4 chipotles in adobo, diced finely
1 tablespoon adobo sauce from chipotles
1 tablespoon Worcestershire sauce
2 teaspoon dried oregano
4 garlic cloves, minced
1 medium white onion, sliced 1/4-inch thick (optional)
1 1/2 teaspoon salt

For Serving:
4 ounce fresh Mexican chorizo sausage (optional)
24 warm corn tortillas
1 cup crumbled Mexican Queso Fresco or Queso Seco or other fresh soft cheese, i.e. feta or goat cheese
2 large avocados, sliced or diced


Layer the potatoes over the bottom of the slow cooker and top with pork.

In a large bowl, mix the tomatoes (with their juices), chipotles, adobo sauce, Worcestershire, oregano, garlic and onion and about 1 1/2 teaspoon salt. Pour the mixture evenly over the the meat and potatoes. Cover and cook on high for 6 hours or low about 10 hours.

When ready to serve, fry up the chorizo (if using) then mix together with pork, breaking it into smaller pieces. Taste and season with additional salt and pepper if needed. Serve with warm tortillas, queso fresco, and avocados for soft tacos.

Yield: 8 to 10 servings

Review:  Spicy tacos with a kick and so easy to prepare. This meal makes plenty, so if you are looking for something to prepare for plenty - this would be ideal. Serve it up for Superbowl or playoffs this coming weekend!

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