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.