When I came across this recipe a few weeks back, I simply couldn’t pass it up. Elly’s gorgeous photo really helped to prompt me to make something I wouldn’t have normally made on my own and I immediately put the recipe on my dinner menu for the following week. It definitely helped that I had a pork roast sitting in my freezer waiting to be used and that I had almost all of the other ingredients needed already as well. And what’s best about making this meal? You’ll toss most of the ingredients in the slowcooker in the morning and come home to a fabulous meal in the evening. For any working professional, this is the kind of meal I can truly appreciate.
Now, I’m still a newbie when it comes to traditional and authentic Mexican food so I was surprised to see potatoes included in these tacos but that’s not to say I didn’t like them. In fact, I loved everything about these tacos. The potatoes and tender pork really made for a hearty meal, the avocado added a nice cooling effect to the smoky and spicy chipotles, and all of the ingredients (well…not the avocado) cooked down so beautifully with each other in the slowcooker that you would almost think they had baked together in the oven. Be prepared that the recipe as it’s written was definitely spicy so adjust the amount of chipotles to your tastes – next time, I’ll reduce the amount I add.
In case you’re wondering when this string of Mexican posts will end (and I hope you’re not thinking that!), I’ve got a few more to add over the next few weeks. I’d love for you to share your favorite recipes with me! Post them either in the comments of this post or on my Facebook page (see the sidebar to “Like” and for the link).
Smoky Pork Tinga Tacos with Avocado and Fresh Cheese
source: Rick Bayless, Mexican Everyday, via Elly Says Opa!
1 lb. redskin or Yukon Gold potatoes, cut into 1/2″ cubes
2 lbs. boneless pork shoulder, cut into 1″ pieces
1 (28 oz.) can diced tomatoes (preferably fire-roasted)
3-4 chipotles in adobo, sliced
1 Tbsp. adobo sauce
1 Tbsp. Worcestershire sauce
2 tsp. dried oregano
4 garlic cloves, minced
1 medium white onion, sliced 1/4″ thick (optional)
For serving:
4 oz. fresh Mexican chorizo sausage (optional)
24 warm corn tortillas
1 cup crumbled Mexican queso fresco (other fresh cheese, such as feta or goat cheese)
2 large avocados, diced
Spread the potatoes over the bottom of a slowcooker and top with the pork.
In a large bowl, mix the (undrained) tomatoes with the chipotles, adobo sauce, Worcestershire, oregano, garlic, onion, and about 1.5 tsp. salt. Pour the mixture evenly over the meat and potatoes.
Cover and slowcook on high for 6 hours or low for 8-10 hours.
When you’re ready to eat, fry the optional chorizo and then stir everything together, breaking the pork into smaller pieces. Taste and season with additional salt if necessary.
Serve with warm tortillas, cheese, and avocados for making soft tacos.
{ 17 comments… read them below or add one }
So glad you liked the tacos. They look SO great, I want to put them on the menu again.
Wow – these sound amazing! I love Mexican food – and Rick Bayless so I’m very excited to try them. This recipe is getting bookmarked for sure. Thanks for sharing!
Always appreciate a recipe that can be done in the crock pot but tastes like it was slow roasted in the oven. Thanks!
Those look SO good – and fresh-tasting. Queso fresco is totally key to great tacos…
That looks wonderful. I love the recipe.
These look fantastic! I’m seriously considering getting a slow cooker.
There is always room for more Mexican dishes….such a great variety to play with. These look amazingly good with such a cool mix of ingredients.
These tacos look delicious! I love the flavors. Yum!
Slow cookers are just genius aren’t they? I would seriously love to come home to a big plate of these!
I LOVE tacos and pork tacos are the best. Love the addition of potatoes to the taco- yum!
Oh these are making me soooo nostalgic for Austin. I’m definitely looking forward to trying this recipe!!
Just made these this past week and everyone LOVED them. It was soooo easy and made so much! I cannot wait to make more of them
really? all these comments in anticipation…has anyone tried them ? please refrain from pre-eating comments and let us know if it is worth the effort ….pendejos
These look scrumptious! Will be making them soon. As an aside, here in New Mexico potatoes are often included in traditional tacos, especially those made with beef and at home. A few small, family owned restaurants serving New Mexican food also include them in their recipes. And many folks here would not consider their tacos complete without the additional of potatoes!
Made these today and they were AMAZING! I think this is the first slow cooker recipe my husband has ever liked (let alone eaten more than he should have). Thanks so much! A little cilantro was a nice addition. Looking forward to leftovers…
I tried that recipe a few weeks back, and I loved it. Your pictures look great. For Mexican I love Picadillo Oaxaqueno: http://creatingnirvanatoday.blogspot.com/2011/02/minced-pork-with-almonds-raisins-and.html Sweet Tamales: http://creatingnirvanatoday.blogspot.com/2011/02/sweet-tamales-tamales-de-dulce.html and Pineapple flan: http://creatingnirvanatoday.blogspot.com/2011/02/pineapple-flan.html
I’ve been looking for creative new taco recipes for Taco Night in my house. This one looks like a winner – thanks for the inspiration!