Meat and potatoes… in a TACO!?!? This may have been my husband’s dream dinner. 🙂 The chipotles and slow cooker cooking were for me! This filling could also be served on its own as a chili. This recipe is from Rick Bayless’ Mexico- One Plate at a Time, Season 7, via rickbayless.com. Delicious!!!
Yield: 6 servings
- 1 tablespoons olive or vegetable oil
- 1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
- 4 ounces chorizo sausage, about 1 link, removed from its casing
- 5 to 6 medium (about 3/4 to 1 pound total) red-skinned potatoes, quartered
- 1 large white or yellow onion, sliced 1/4–inch thick
- 1 garlic clove, minced
- 1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)
- 2 to 3 canned chipotle chiles en adobo, finely chopped
- 4 teaspoons chipotle canning sauce (adobo)
- 1 tablespoon Worchestershire sauce
- 1/2 teaspoon dried oregano, preferably Mexican
- coarse salt
- About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like feta or salted pressed farmers cheese
- 1 avocado, pitted, flesh scooped from the skin and diced
- warm corn tortillas, for serving
- If your slow cooker has an insert that can go on the stovetop, heat the oil in it over medium-high heat. (If it cannot go on the stove or you do not have a removable insert heat the oil in a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in a single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and place the insert into your slow cooker (if you’re using a skillet, transfer the meat and its juices into the slow cooker).
- Add the potatoes, onions, garlic, tomatoes with their liquid, chipotles, chipotle sauce, Worcestershire, oregano and 1/2 teaspoon salt and stir to mix thoroughly. Cook at the highest temperature.
- The tinga will be finished after 6 hours at the highest temperature, though you can hold it for longer. (My slow-cooker can be programmed to switch from high after 6 hours to a keep-warm low temperature for up to another 6 hours. Some slow cookers click to keep-warm automatically; others need to be switched manually.)
- 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.
One Year Ago:
Two Years Ago:
This sounds sooooo good! And you use the crock pot!! WINNER! Can’t wait to try this! 💜💜😊
Thank you!! We LOVED this dish!! Please let me know if you try it 🙂
I absolutely will! Its already getting hot in Cali, so I am on the hunt for anything in a slow cooker ha! Thank you for this recipe! 😂
Definitely a summer recipe when you don’t want to heat up the kitchen. Love the addition of chorizo in the dish.
True!! Good thought 🙂 Rick Bayless is the best 😉
I believe that anything stuffed into a taco will taste good. 😀
That is definitely the case in my house! 😉