Bohemia Pork Tinga Tacos
Here it is, March 18, and you can see Spring peeking around the bend. As our San Diego weather gets even better, it may be time to rustle up some Tinga Tacos.
Tinga is the name of a meal from Mexico contianing braised, shredded meat, with plenty of onions swimming in chipotle. This produces a flavor of spicy smokiness and smoky spiciness. Nice.
Just the thing for Cinco de Mayo or Cinco de any month! So good, you’ll tingle for tinga!
Serves 4 to 6
· 1 ½ pounds lean, boneless pork shoulder, trimmed and cut into 1 ½ inch cubes
· 1 tablespoon vegetable or olive oil
· ½ cup Bohemia Beer
· 1 pound (about 5 medium) red-skinned potatoes, quartered
· 1 large white onion, sliced ¼ inch thick
· 1 can (28 ounces) diced tomatoes with their juices (preferably fire-roasted)
· 1 cup chipotle salsa
· 1 teaspoon Worcestershire Sauce
· ½ cup crumbled Mexican queso fresco or farmers cheese
· 1 ripe avocado, pitted, flesh scooped from skin and diced
1. Pat pork dry with paper toweling. Heat the oil in a large, nonstick skillet until hot. Add the pork in a single, uncrowded layer. Cook, turning until brown on all sides, about 6 to 8 minutes. Remove pork to a plate as it browns. Pour Bohemia into pan and boil gently while scraping up all the browned bits from the pan.
2. Put browned pork and pan juices into a slow-cooker. Add the potatoes.
3. Combine the onion, tomatoes, salsa, Worcestershire and ½ teaspoon salt in large bowl. Mix well. Scrape the mixture into the slow cooker and stir to mix thoroughly.
4. Cook for 6 hours at the highest temperature. After 6 hours, gently stir the tinga. If it seems really thick, add a little water. Taste and season with salt.
5. Serve the pork tinga in a large bowl, sprinkled with fresh cheese and diced avocado. Pass warm tortillas for making tacos.
Recipe provided by Lina Martinez of FORMULATIN