These smoky pork tinga tacos with avocado & fresh cheese are the best ever! The smokiness comes from chipotle peppers and their sauce. Chunks of delicious pork, potatoes, onions, garlic, chorizo and lots of spices make up the wonderful filling for these tacos. And, the best thing is you can make the in the slow cooker or your Instant Pot! I made them in my Instant Pot.
I used flour tortillas that are fresh made at my local HEB. Wow, love those homemade tortillas we get from HEB. You can use corn, and corn tortillas are less in fat and are gluten free. I love corn tortillas usually that is my choice. I just thought the flour would be a great addition with the braised pork, the delicious potatoes and the amazing sauce that just melts into the flour tortillas. Make sure you have lots of avocado, limes and cheese. I used Cotija!! It’s like a Mexican feta.
I got this recipe from Rick Bayless’s cookbook “Mexican Everyday”. It’s a really good cookbook. I also have Rick’s cookbook “Authentic Mexican”. They are both awesome cookbooks. The Mexican Everyday is pretty easy. I’m not saying the Authentic Mexican is too hard, it’s the best. It’s just much more detailed and many more authentic recipes from different regions of Mexico that are so good.
Here’s the link for Mexican Everyday: https://amzn.to/2I6syUY. This is a great cookbook!
best smoky pork tinga tacos with avocado & fresh cheese
We love all Mexican foods. Not just TexMex but authentic slow cooked, layered foods that are amazingly delicious!
Here’s another recipe I think you’d love: https://the2spoons.com/delicious-easy-mexican-picadillo/. This picadillo makes amazing tacos too!
Just like this smoky pork tinga, the picadillo has potatoes, but it calls for ground beef.
best smoky pork tinga tacos with avocado & fresh cheese
Here’s the recipe for this delicious Smoky Pork Tinga Tacos. Enjoy!
best smoky pork tinga tacos with avocado & fresh cheese
Ingredients
- 1 lb red or yukon gold potatoes, cut into 1/2 inch cubes
- 2 lbs boneless pork shoulder, cut into 1-inch pieces
- 1 28oz can diced tomatoes in juice (preferably fire roasted)
- 3-4 canned chipotle chiles en adobo
- 1 tbsp chipotle canning sauce
- 1 tbsp worcestershire sauce
- 1 tsp dried Mexican oregano
- 3 garlic cloves, peeled and finely chopped
- 1 medium white onion, sliced 1/4 inch thick
- salt
- 4 oz fresh Mexican chorizo sausage, casing removed (about 1/2 cup)
- 24 warm corn or flour tortillas
- 1 cup crumbled cotija or feta
- 2 large avocados, pitted
Instructions
- Spread the potatoes over the bottom of a slow cooker and top with the pork.
- In a large bowl, mix the (undrained) tomatoes with the chipotles, adobo sauce, Worcestershire, oregano, garlic, onion, and about 1.5 tsp. salt. Pour the mixture evenly over the meat and potatoes.
- Cover and slowcook on high for 6 hours or low for 10(ish).
- When you’re ready to eat, fry the optional chorizo and then stir everything together, breaking the pork into smaller pieces. Taste and season with additional salt if necessary.
- Note: If you used the Instant Pot, follow the instructions above and set the cook mode to meat. This mode defaults to 35 minutes. Do a quick release. Add the fried chorizo and conbine, then set the Instant pot for an additional 15 minutes. Either quick release or allow the steam to release on it's on. Serve with warm tortillas, cheese, and avocados. Enjoy!