pork tinga with potatoes, avacado and fresh cheese
(1 rating)
I love Mexican food! Chef Rick Bayless makes the yummiest dishes. This is one of his recipes from Season 7 of his show called, "Mexico One Plate At A Time". I am adding it here to try in the near future. I have made quite a few of his recipes and I have never been disappointed. If you decide to try it yourself please let me know what you think. :) This is a great party dish because it feeds a lot of people. The only translation I can find for tinga is "tenga" which means "please". This dish is Mexico's version of pulled pork with Mexican flavors. Enjoy!
(1 rating)
yield
4 -6
prep time
30 Min
cook time
6 Hr
Ingredients For pork tinga with potatoes, avacado and fresh cheese
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1 Tbspvegetable or olive oil
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1 lblean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
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4 ozchorizo sausage, removed from it's casing
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4-5 mdred skin potatoes, quartered (about 3/4 pound total)
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1 lgwhite onion, sliced 1/4–inch thick
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1 clovegarlic, minced
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1 candiced tomatoes(28 ounce), in juice (preferably fire-roasted)
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2-3 smcanned chipotle chiles, en adobo, finely chopped
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4 tspchipotle canning sauce
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1 Tbspworcestershire sauce
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1/2 tspdried oregano, preferably mexican
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salt
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1/2 ccrumbled mexican queso fresco or other fresh cheese like salted pressed farmers cheese
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1 mdripe avocado, pitted, flesh scooped from the skin and diced
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warm corn tortillas
How To Make pork tinga with potatoes, avacado and fresh cheese
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1Heat 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.
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2In 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.
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3After 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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