Recipe Challenge: Pork Tinga Tacos

Do you ever eat so much you feel sick?  You all know I do this every-time I go to XOCO, but I did forget to mention that anytime I make any Rick Bayless recipe the same exact thing happens.  I’m more than a little obsessed with Rick Bayless and consider leaving PartyDog anytime Rick updates his Twitter status that he’s in Chicago. Maybe I can kidnap Rick and make him be my personal chef.  He can live in the hall closet;  I think  it’s roomy enough.

I was so excited to eat these I didn’t have PartyDog take any real pictures so you’re stuck with my crappy Instagram picture of the most delicious thing you will ever eat in your entire life:

When you make these (BECAUSE YOU WILL) you have to make homeade tortillas and pickled red onions to go with. If you don’t I’m afraid I’ll have to come to your house and hit you over the head with a frying pan. The best part about this recipe is it’s made in the crock-pot which means it’s beyond easy.  So, on Kelsey’s Scale of Tastiness these bad boys get a 10!

Ricky Bayless Pork Tinga Tacos (Source)

Ingredients 

• 1 tablespoon vegetable or olive oil
• 1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
• 4 ounces chorizo sausage, removed from its casing
• 4  to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered
• 1 large white 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
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried oregano, preferably Mexican
• Salt
• About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese
• 1 ripe avocado, pitted, flesh scooped from the skin and diced
• Warm corn tortillas

Directions

Heat 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.

In 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.

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.

*Notes

• I left out the chorizo.
• I added some cumin, chili powder and fresh cilantro.
• I used this recipe for fresh tortillas: http://www.rickbayless.com/recipe/view?recipeID=266 
• I used this recipe for the pickled onions: http://www.rickbayless.com/recipe/view?recipeID=253
• I served this with corn on the cob (for me) and Spanish rice (for Max).
• I used pork tenderloin instead of shoulder to cut down on fat.
• I am so full I can’t breath but I’m still stuffing my face with more. It’s that good.