Monday, June 27, 2016

Pork Tinga Tacos

Once upon a time, I made crockpot meals.  I'd put things in at noon, do kid driving/practices and end up with a tasty dinner when we all made it home.  These days, that is just a fairy tale-at least when I need make ahead meals most.  I've had challenges getting things in the crock pot before school (partly because I am too exhausted the night before) and 7 am to 4 pm is too long to leave most anything in the crockpot (at least my crockpot who's low temp works more like a high temp).

This summer though, I've made an amazing discovery.  Getting a meat dish in the crock pot in the mornings before we go to swim meets means when we return, our house is fragrant and I have supper ready.  I usually let the meal cool a bit, then put it in the fridge until supper time (reheating it right before eating).  Perfection.

It's been the summer of the taco.  We're eating tacos about once a week, mostly because they're easy, I found mixta (a mixture of corn and flour) tortillas we love, and everyone loves tacos.  It's a fix your own meal kinda meal so if I am wanting more veggies, I load more cabbage salad on mine.  The boys can skip the cabbage salad entirely and just have meat and cheese.  

This serves 6 - 8

Pork Tinga Tacos 
adapted from Everyday Mexican by Rick Bayless

1 lb potatoes (red or yellow--not Russet baking potatoes), cut into 1/2-inch cubes
3 lbs boneless pork shoulder (Boston butt), cut into 1-inch cubes
1 (28 oz) can diced tomatoes
1 -2 canned chipotle chiles in adobo sauce, seeded and thinly sliced
1 T chipotle canning sauce
1 T Worcestershire sauce
1 t died oregano
3 garlic cloves, minced
1 onion, sliced 1/4-inch thick

tortillas (corn, mixta, flour--your preference, but corn is best)
queso fresco, crumbled
avocados, flesh cut into 1/2-inch pieces (avoid pit and skin)
guacamole (unnecessary if you're using avocados)

Spread the potatoes over the bottom of the slow cooker.  Cover with pork.  In a large bowl (or if you're lazy, just dump everything straight into the slow cooker), combine tomatoes, chipotles and chipotle sauce, Worcestershire, oregano, garlic, onion and 1 1/2 t salt.  Pour the mixture evenly over the meat and potatoes.  Cover and slow-cook on low for 6 hours (Know they slow cooker!  The original recipe said cook on high, but I know high for 6 hours would ruin my meat).  Taste and add more salt if necessary.

To serve, put a spoonful of pork and potatoes in the center of a heated tortilla.  Top with queso fresco, avocado chunks, salsa, guacamole or whatever else you desire.

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