Best 4 Smoky Pork Tinga Tacos Slow Cooker Recipes

If you are looking for a flavorful and easy weeknight dinner, look no further than smoky pork tinga tacos made in a slow cooker. This dish combines the smoky flavor of chipotle peppers with tender pork and a tangy tomato sauce. The slow cooker does all the work, so you can enjoy a delicious meal without spending hours in the kitchen. Serve these tacos with your favorite toppings, such as cilantro, onions, and sour cream, and you're sure to have a hit on your hands.

Let's cook with our recipes!

SLOW COOKER CHICKEN TINGA TACOS

Slow Cooker Chicken Tinga Tacos image

Chicken stewed in a spicy tomato sauce is easy to make and delicious for tacos or tostadas.

Provided by Mazola

Categories Trusted Brands: Recipes and Tips Mazola®

Time 10h20m

Yield 10

Number Of Ingredients 13

Ingredients

2 ½ pounds boneless, skinless chicken breasts, cut into 2- to 3-inch pieces
¼ cup Mazola® Corn Oil
3 cups roughly chopped onion
5 plum tomatoes, cored and chopped
2 individual chipotle peppers in adobo sauce (or more to taste), finely chopped (from a 7-ounce can)
2 teaspoons Spice Islands® Minced Garlic
1 ¼ cups chicken broth
Warm corn or flour tortillas or crisp 6-inch tostadas
Shredded lettuce
Diced tomatoes
Shredded or crumbled Mexican cheese
Fresh cilantro
Avocado slices or guacamole

Steps:

Pat chicken dry using paper towels. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of the chicken to skillet and cook until lightly brown on one side, 3 to 4 minutes. Transfer chicken to 6-quart slow cooker. Repeat with remaining chicken. Add 2 tablespoons oil and onions to skillet and cook for 3 to 4 minutes or until onions begin to soften.
Add to slow cooker with tomatoes, chipotles, garlic and chicken broth. Mix well. Cook for 3 to 4 hours on HIGH or 4 to 6 hours on LOW. The Tinga Chicken is ready when the chicken is tender and can be easily pulled apart. Shred chicken pieces using two forks. Serve Tinga with warm tortillas or crisp tostadas and arrange toppings in small bowls. Top as desired.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 14.4 g, Cholesterol 60.3 mg, Fat 11.7 g, Fiber 3.6 g, Protein 24.6 g, SaturatedFat 2.1 g, Sodium 221.3 mg, Sugar 3.4 g

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-COOKER CHICKEN TINGA TACOS

Slow-Cooker Chicken Tinga Tacos image

Tinga is a Pueblan dish of braised chicken or pork in a chipotle, tomato and onion sauce, traditionally served on crisp tostadas and finished with toppings like crema, avocado and shredded lettuce. Some versions braise the meat directly in the sauce, while others call for chicken or pork that's already been cooked to be warmed in the sauce. (Some variations include chorizo, too.) The dish is widely popular because it's affordable and versatile, and tastes complex even though it is easy to make. For this slow-cooker adaptation, the bulk of the cook time is hands-off braising. Fresh corn is not traditional in tinga, but it's delicious, adding pops of sweetness and a flavor that echoes the corn tortillas or tostadas. Add one chipotle for a mild spice level or three for a more intense result.

Provided by Sarah DiGregorio

Time 6h20m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 pounds boneless, skinless chicken thighs
1 cup crushed tomatoes, preferably fire roasted (about 9 ounces)
5 garlic cloves, smashed and chopped
1 to 3 chipotle chiles, minced, plus 1 tablespoon adobo sauce (from 1 can chipotle chiles in adobo sauce)
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 fresh or dried bay leaf
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 white or red onion, thinly sliced
Coarse kosher salt
Kernels cut from 2 small ears fresh corn (about 2 cups) or 10 ounces frozen, thawed corn
1/2 teaspoon onion powder
Juice of 1/2 lime (about 2 teaspoons), plus more to taste
8 corn tortillas or tostadas
Mexican-style crema or sour cream, for serving
Sliced avocado, for serving

Steps:

In a 6- to 8-quart slow cooker, combine the chicken thighs, crushed tomatoes, garlic, chipotle chiles and adobo sauce, tomato paste, vegetable oil, bay leaf, oregano, cumin and half the onion. (Reserve the other half for serving.) Stir to combine and season with 2 teaspoons of salt. Cook on low until the chicken is very tender, about 6 hours.
About 15 minutes before serving, turn the heat to high and stir in the corn kernels, onion powder and lime juice. Cook until the corn is warmed through, about 10 minutes. Meanwhile, if using tortillas, warm them.
Remove and discard the bay leaf. Using two forks, coarsely shred the chicken. Taste the tinga and add more salt or lime juice if necessary. Serve the tinga on tortillas or tostadas, topped with the remaining sliced onion, the crema and the avocado.

SLOW COOKER BEEF TINGA

Slow Cooker Beef Tinga image

These Slow Cooker Beef Tinga is easy to make and simmered in a slow cooker with chipotle chiles and fire roasted tomatoes. Perfect for an easy, weeknight meal!

Provided by Isabel Eats

Categories Main Course

Time 6h10m

Number Of Ingredients 11

Ingredients

2 15-ounce cans diced fire roasted tomatoes
1 large white onion, (sliced)
4 chipotle chiles in adobo sauce, (chopped)
1 tablespoon sauce from canned chipotle chiles in adobo
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon salt
2 pouns boneless pot roast, (cut into large cubes)
corn tortillas, flour tortillas or lettuce cups
crumbled queso fresco or feta cheese
thinly slice red/green cabbage or lettuce

Steps:

Add all ingredients into a slow cooker and mix together with a large spoon.
Cover and cook on high for 6 hours.
When ready to eat, taste and season the meat if necessary.
Serve in warm tortillas topped with crumbled cheese, thinly sliced cabbage, radishes and fresh avocado.

Nutrition Facts : ServingSize 1 serving, Calories 152 kcal, Carbohydrate 7 g, Protein 19 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 54 mg, Sodium 601 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g

Tips:

Choose the right cut of pork: pork shoulder or pork butt is the best cut for tinga, as it has a good amount of fat that will render down and make the meat tender and flavorful.
Don't be afraid to use a lot of spices: tinga is a boldly flavored dish, so don't be shy with the spices. A good combination includes cumin, chili powder, oregano, and garlic powder.
Cook the pork until it is fall-apart tender: this will ensure that the meat is moist and flavorful. You can cook the pork in a slow cooker or in a Dutch oven on the stovetop.
Shred the pork with two forks: this is the easiest way to shred the pork without making it too stringy.
Serve the tinga tacos with your favorite toppings: some popular choices include guacamole, salsa, sour cream, and cheese.

Conclusion:

Smoky pork tinga tacos are a delicious and easy-to-make Mexican dish that is perfect for any occasion. The pork is cooked until it is fall-apart tender and then shredded and tossed in a flavorful sauce. The tacos are then filled with the pork and topped with your favorite toppings. This recipe is sure to be a hit with your family and friends!