Pork Tinga Tacos
By FBWorld Team
is almost over and that means spring has finally arrived!
While the weather slowly gets warmer for those summer
parrilladas, let's enjoy this season with Bohemia Pork
Tinga Tacos. (Check
what our beer guy had to say about Bohemia, too.)
is a Mexican braised dish made with shredded meat (in
this case pork) and onions simmered in a chipotle sauce.
It has a spicy, smoky flavor that is well-balanced with
the refreshing ingredients used for the salsa which makes
it a great recipe either for a weekend afternoon lunch
or for the Cinco de Mayo celebrations.
Pork Tinga Tacos with Potatoes, Avocado and Fresh Cheese
4 to 6
1 1/2 lb. lean, Boneless Pork Shoulder, (trimmed and cut
into 1 1/2 inch cubes)
1 tbls. Vegetable or Olive Oil
1/2 cup Bohemia Beer
1 plb. (about 5 medium) Red-skinned Potatoes, (quartered)
1 large White Onion, (sliced 1/4 inch thick)
1 can (28 oz.) Diced Tomatoes (with their juices (preferably
1 cup Chipotle Salsa
1 tspn. Worcestershire Sauce
1/2 cup crumbled Mexican Queso Fresco or Farmers Cheese
1 Ripe Avocado, (pitted, flesh scooped from skin and diced)
Warm Corn Tortillas
1. Pat pork dry with paper toweling.
Heat the oil in a large, nonstick skillet until hot. Add
the pork in a single, uncrowded layer. Cook, turning until
brown on all sides, about 6 to 8 minutes. Remove pork
to a plate as it browns. Pour Bohemia into pan and boil
gently while scraping up all the browned bits from the
Put browned pork and pan juices into a slow-cooker. Add
Combine the onion, tomatoes, salsa, Worcestershire and
1/2 teaspoon salt in large bowl. Mix well. Scrape the
mixture into the slow cooker and stir to mix thoroughly.
Cook for 6 hours at the highest temperature. After 6 hours,
gently stir the tinga. If it seems really thick, add a
little water. Taste and season with salt.
Serve the pork tinga in a large bowl, sprinkled with fresh
cheese and diced avocado. Pass warm tortillas for making