Slow Cooked Pork Tacos With Fire Roasted Tomatoes And Pickled Onions Recipes

SMOKY PORK TINGA TACOS (SLOW COOKER)

Smoky Pork Tinga Tacos (Slow Cooker) image

This is a Rick Bayless recipe, from his book Mexican Everyday. I am posting as it is in his cookbook. Note, when I made this, I used the full 4 chilies in adobo sauce and although my husband and I REALLY seriously like heat in our food, this was almost too hot. So if you are sensitive, you may want to cut back on those. We really enjoyed this recipe, I hope someone will try it and hopefully enjoy it as well. This makes enough for 12 people to have 2 each.

Provided by TexasKelly

Categories Pork

Time 6h10m

Yield 24 soft taco's, 12 serving(s)

Number Of Ingredients 14

Ingredients

4 medium red potatoes or 4 medium yukon gold potatoes, cut into 1/2 inch cubes
2 lbs boneless pork shoulder, cut into 1 inch pieces
1 (28 ounce) can diced tomatoes with juice (preferably fire roasted)
3 -4 canned chipotle chiles, in adobo seeded and sliced 1/4 inch thick (3 to 4 chiles, not 3 to 4 cans)
1 tablespoon canned chipotle chile puree (sauce from the can the chiles came in)
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano, preferably Mexican
3 garlic cloves, peeled and finely chopped or crushed in garlic press
1 medium white onion, sliced 1/4 inch thick (optional)
salt
4 ounces fresh mexican chorizo sausage, casing removed (about 1/2 cup) (optional)
24 corn tortillas, warmed
1 cup queso fresco, crumbled (can sub feta or goat cheese)
2 large avocados, pitted & sliced into 1/2 inch thick slices for serving

Steps:

Spread potatoes over bottom of a slow cooker and top with pork. In a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, worcestershire, oregano, garlic, optional onion and 1 1/2 tsp salt. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours.
When you are ready to eat, fry the optional chorizo in a medium skillet until thoroughly done, about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's).
If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.
Taste & season with additional salt if you think it needs it.
Serve with warm tortillas, crumbled fresh cheese & avocado.
Note: If you do not have a slow cooker, it says you can do this in a medium sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300 degree oven for 2 to 2 1/2 hours until pork is completely tender.

SLOW-COOKED PORK TACOS

Slow-Cooked Pork Tacos image

This wonderful taco filling also tastes great wrapped in Bibb lettuce leaves. I like to use any leftovers to make burritos the next day. -Kathleen Wolf, Naperville, Illinois

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 pounds boneless pork sirloin chops, cut into 2-inch pieces
1-1/2 cups salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped dried apricots
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash hot pepper sauce
10 flour tortillas (8 inches), warmed
Optional toppings: chopped tomatoes, cubed avocado, reduced-fat sour cream, shredded reduced-fat cheddar cheese and sliced green onions

Steps:

In a 3-qt. slow cooker, combine all ingredients except tortillas and toppings. Cook, covered, on high until meat is tender, 4-5 hours. , Shred pork with two forks. Serve in tortillas; top as desired.

Nutrition Facts : Calories 310 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 596mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

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