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    Smoky Pork Tinga Tacos with Avocado and Fresh Cheese

    clock-icon390 minutes
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    Pixicook editorial team

    A deliciously tender and flavorful taco filling made with slow-cooked pork tinga, potatoes, and a smoky tomato-chipotle sauce, served with avocado and fresh cheese.

    Ingredients for Smoky Pork Tinga Tacos with Avocado and Fresh Cheese

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Red-skin Boiling Potatoes Or Yukon Gold Potatoes, cubed

    0 lb

    Substitute chevron-down

    Boneless Pork Shoulder, cubed

    0 lb

    Substitute chevron-down

    Fire-Roasted Diced Tomatoes, in juice

    0 cans

    Substitute chevron-down

    Canned Chipotle Chiles, seeded and sliced

    pieces

    Substitute chevron-down

    Chipotle Canning Sauce

    tablespoons

    Substitute chevron-down

    Worcestershire Sauce

    tablespoons

    Substitute chevron-down

    Mexican Oregano, finely chopped

    teaspoons

    Substitute chevron-down

    Garlic, finely chopped

    cloves

    Substitute chevron-down

    White Onion, sliced

    each

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Mexican Chorizo, cooked and crumbled

    0 lb

    Substitute chevron-down

    Mexican Queso Fresco, crumbled

    0 oz

    Substitute chevron-down

    Avocado, chunked

    each

    Substitute chevron-down

    Corn Tortillas, warmed

    each

    Substitute chevron-down

    How to Make Smoky Pork Tinga Tacos with Avocado and Fresh Cheese

    1. Layer Potatoes

    Arrange the cubed potatoes at the bottom of your slow-cooker.

    2. Add Pork

    Place the cubed boneless pork shoulder over the potatoes in the slow-cooker.

    3. Prepare Tomato Mixture

    In a large bowl, combine the fire-roasted diced tomatoes with their juice, seeded and sliced chipotle chiles, chipotle canning sauce, Worcestershire sauce, Mexican oregano, finely chopped garlic, and sliced white onion. Season with a pinch of salt.

    4. Cook Pork Tinga

    Pour the tomato mixture over the pork and potatoes in the slow-cooker and cook on high for 6 hours.

    5. Brown Chorizo

    If including chorizo, cook it in a skillet for about 4 minutes until browned and crumbly, then add it to the slow-cooker.

    6. Reduce Sauce

    If the liquid in the slow-cooker is too thin after cooking, transfer it to a pot and reduce it until it reaches a syrupy consistency.

    7. Season and Serve

    Season the pork tinga with salt to taste and serve with warm corn tortillas, topped with crumbled Mexican queso fresco or fresh cheese and chunks of avocado.


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