Wow! This is right up there with one of my favorite recipes ever… I love all types of food but food with lots of layers of spices and intense flavors get me every time. The chipotle peppers and adobo sauce in this dish add a wonderful smokiness. Don’t be discouraged that this recipe takes 2 hours to make — believe me it is well worth the time and effort. Enjoy!
In case you’re wondering… Tinga is a Mexican dish using pork, beef or even chicken slow cooked in chipotle sauce.
Pork Tinga Soft Tacos with Avocado Salad
2 pounds pork shoulder, trimmed & cut into 1 1-2 cubes
4 cups water plus more for potatoes
2 tablespoons kosher salt (divided)
½ teaspoon dried marjoram
½ teaspoon dried thyme
4 bay leaves
1 pound red potatoes cut into ½-inch dice
1 tablespoon blended oil
1 (9 oz) tube pork chorizo
1 yellow onion, diced small
1 garlic clove, minced
1 28-ounce canned Italian tomatoes, chopped and drained
2 chipotle chilies in adobo sauce, seeded and minced
2-3 teaspoons adobo sauce
½-1 teaspoon of sugar
Salt to taste
Monterey jack cheese, grated
Avocado salad (recipe below)
Fresh lime wedges
In a large saucepan, add the 4 cups of water, 1 tablespoon of kosher salt, marjoram, thyme, bay leaves and the pork. Simmer for 1 hour.
Meanwhile, in another pot add the potatoes and enough water to cover plus 1 tablespoon of kosher salt and cook until slightly tender (about 7-8 minutes). Strain the potatoes, and set aside.
Once the pork has finished cooking use a slotted spoon to remove the pork, cool slightly then tear into smaller pieces. Skim the fat from the top of the pork broth and strain reserving 2 cups of the liquid.
In a large saucepan heat the oil. Add the chorizo and cook over medium heat, breaking the meat up, for 10 minutes. On a paper towel, drain the chorizo.
In the same pan, add the onion and cook over medium heat for 1-2 minutes then add the pork to the pan. Cook for another 8-10 minutes the add the garlic and cook 1 minute. Next, add the tomatoes and chorizo, cook for 5 minutes. Add the potatoes, chipotle peppers, adobo sauce and 1 ½ cups of the reserved pork broth, simmer for 10 minutes (add more reserved broth if needed). Add the sugar, stir and check for seasoning.
3 ripe avocados, peeled and chopped (1/2-3/4 inch), reserve 1 seed
1 tomato, seeded and chopped
Juice from ½ fresh lime
2 tablespoons chopped fresh cilantro
Kosher salt to taste
In a small, add all of the ingredients and stir together. Check for seasoning then add the reserved seed to help prevent turning brown.
When storing, place into a dish cover with plastic wrap directly on top of the salad then cover, this will help prevent browning on top.