Best 2 Pork Tinga With Potatoes Avocado And Fresh Cheese Recipes

Pork tinga with potatoes, avocado, and fresh cheese is a traditional Mexican dish that combines savory pork, tender potatoes, creamy avocado, and tangy fresh cheese into a flavorful and satisfying meal. This beloved dish has been passed down through generations and holds a special place in Mexican cuisine with its vibrant colors, rich flavors, and versatility. Whether it's served as a main course, a filling for tacos or burritos, or as a topping for tostadas, pork tinga is sure to delight your taste buds with its irresistible blend of textures and flavors. Let's dive into the culinary journey of creating this classic Mexican dish and explore the best recipe to capture its true essence.

Check out the recipes below so you can choose the best recipe for yourself!

PORK TINGA WITH POTATOES, AVOCADO AND FRESH CHEESE

PORK TINGA WITH POTATOES, AVOCADO AND FRESH CHEESE image

Categories Pork

Number Of Ingredients 15

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

Steps:

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.

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.

Tips:

For the best flavor, use ripe avocados.
To make the pork tinga ahead of time, cook it and then let it cool completely. Store the tinga in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months.
To make the tinga even more flavorful, add a teaspoon of chipotle powder or adobo sauce.
If you don't have fresh cheese, you can use queso fresco or feta cheese instead.
Serve the tinga with your favorite toppings, such as guacamole, sour cream, or salsa.

Conclusion:

Pork tinga is a delicious and versatile Mexican dish that can be served for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give pork tinga a try!