Tex-Mex food adventures Part 3: Pork Tinga Tacos

I really want to expand the mini-Steam’s exposure to Mexican food. They love American style tacos. Since N has been getting much more adventurous about what he eats I thought it was a good time to start expand their horizons.

The recipe looked like it would have LOTS of flavor and have some mild heat. Perfect.

Ingredients:

Meat –

  • olive oil
  • 1 1/2 lb pork loin roast
  • 1 med onion diced
  • 2 garlic gloved minced
  • 1/2 t thyme
  • 2 bay leaves
  • 4 c vegetable or chicken stock

Sauce –

  • 1 link Mexican chorizo (1/2 lb)
  • 1 lg onion minced
  • 3 galric cloves minced
  • 1 can (15 oz) diced tomatoes
  • 2-4 chipotle chilies in adobo minced plus 1-2 T of the adobo sauce
  • 1 t dried oregano
  • 1/2 t thyme
  • 1/2 t ground cumin
  • 1/2 t ground coriander
  • 1 T apple cider vinegar
  • 1/2 T white sugar
  • 1 t kosher or sea salt

Toppings –

  • Lettuce
  • Cilantro
  • Lime
  • Avocado
  • Cheese
  • Tortilla
  1. Dice the pork to 1″ squares. Brown in a single layer in the olive oil. This may take 3 or 4 batches. Once browned add to the crock pot.
  2. Add the onion, garlic, and seasonings to the crock pot.
  3. Add just enough stock to cover the meat. If you need more you can add water.
  4. Cook on low for 6 hours.
  5. About 1/2 hr before the meat is going to be done start making the sauce.
  6. Puree the tomatoes and set aside.
  7. Cook the chorizo sausage in a 12″ skillet. It will generate quite a bit of red grease. Push all of the sausage to the side of the pan. Tilt the pan so the grease runs back to the middle of the pan.
  8. Saute the onion in the choirzo grease until the onions are translucent.
  9. Add the garlic and cook for 1 more minute.
  10. Add the tomatoes, chilies, adobo sauce, seasonings, and vinegar. Simmer for about 10-15 minutes.
  11. Once the pork is done take it out of the broth and shred it. I found it easiest to just put it in a bowl and smash it with a spoon or potato masher.
  12. Add the mashed pork to the sauce. If the sauce seems too thick add some of the broth from the crock pot. Serve.

Doesn’t that look delicious? You can serve it over rice, in tacos, or on tostadas. Heck you could serve this stuff on just about anything and it would taste great.
Pork Tinga from Not Your Normal Steam

Because I was trying to expand the mini-Steams’ exposure to tacos, that is what we did. We served ours on warmed corn tortillas (flour for Mr. Steam). For toppings the mini-Steams just used cheese. But Mr. Steam and I had ours with lime, cilantro, lettuce and cheese.
Pork Tinga from Not Your Normal Steam
This recipe made a TON. Mr. Steam and I decided there was no way we would be able to eat all of it no matter how good it tasted. So we packed 1/2 of it away in the freezer for some weekend when I don’t feel like cooking. Awesome.
Freeze Half the Tinga

Another problem with chipotle peppers is you never use more than a few peppers for any given recipe. So when ever I open a new can of peppers I freeze the rest. I take an ice cube tray and put 1 chipotle pepper in each cube. Each pepper gets topped off with some adobo sauce. Cover the tray in plastic wrap and put in the freezer. The next day I pop out your pepper cubes and put them in a labeled zip top bag. Any time I need some chipotle I know each cube is one pepper. Perfect!
Freeze left over chipotle

So our Tex-Mex feast is complete. Some homemade refried beans (I had cheese on mine), chiles relleno casserole, and a pork tinga taco. Delisioso! TexMex Meal from Not Your Normal Steam

Oh and what did the mini-Steams’ think? 2nds, 3rds and 4ths. Yea, no joke. I think they were a hit!

Enjoyng Pork Tinga Enjoyng Pork Tinga
15 space
Inspirations:

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About NotYourNormalSteam

I love to make things, food, paper, fabric, the medium doesn’t really matter. I am also an obsessive planner. The day after Christmas I am already working out plans for the next year.
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