Thursday, September 16, 2010

Pork Tinga with Avocado and Fresh Cheese

Like most recipes these days, this was used inspiration then I made changes.

Like leaving out the potatoes.  I have a thing about using potatoes when there is a tortilla involved.

Although Bo pointed out it is no different than pasta with bread or fries with a burger-on-a-bun.

I guess he is right, but my way turned out pretty darned great!  Check it out below, then try it at home!

Pork Tinga with Avocados and Fresh Cheese (Inspired by Rick Bayless)

1 tablespoon vegetable or olive oil
1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
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
About 1/2 cup crumbled Mexican queso fresco or feta cheese (I used feta because I had some.  Turned out great)
1 ripe avocado, pitted, flesh scooped from the skin and diced
Warm corn tortillas

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 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 onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt to 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.

*****  I am still fairly new at cooking meat.  I started out as directed, but after two hours at high the pork was done and on the verge of overdone.  If you know more than me, you probably know what to do.  However next time I would cook it on low.

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