Pork tinga and tortillas

The talented Kirsten over at More Cheese More Chocolate posted about this recipe last fall. I’ve been dying to make it ever since.

I made this recipe last Sunday during the Oscars. It was so good that I thought I had won a statue that had a giant sombrero on top. Upon MCMC’s advice, I also made my own tortillas. The flour ones were awesome and the corn, well, they were like all the actors that didn’t win awards…less than winners.

Pork tinga(adapted from More Cheese More Chocolate):

  • 1 lb red potatoes, cut into 1/2 inch cubes
  • 2 pounds pork loin, trimmed, cut into 1 inch cubes
  • 28 oz fire roasted, diced tomatoes
  • 3 chipotle peppers in adobo sauce, chopped
  • 1 tablespoon adobo sauce from chipotles
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 3 cloves garlic, finely chopped
  • 1 medium white onion, chopped
  • 1 1/2 teaspoon salt

Put cut up potatoes in the bottom of the slow cooker.

 Put cubes of pork on top of potatoes.

In a separate bowl, mix together all other ingredients.

Pour on top of pork.

Put lid on slow cooker. Cook on high for 6 hours.

While this is cooking, feel free to run errands, watch the Oscars or do whatever you like to do. Upon MCMC’s recommendation, I started making the homemade tortillas about an hour before the pork tinga was done. Perfect timing.

For the flour tortillas, I adapted this recipe from Homesick Texan:

  • 2 cups of all-purpose flour(I used half wheat and half white)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons vegetable oil
  • 3/4 cup warm skim milk

Mix together the first four ingredients in a medium to large bowl.

Slowly add in warm milk.

Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.

After the dough has rested, cut into 8 equal sections and roll them into balls with your hands. Place on a plate, make sure they aren’t touching and cover balls with a damp cloth or plastic wrap for 10 minutes. It’s important to let the dough rest otherwise it will not be elastic and won’t roll out to proper thickness and shape.

After dough has rested, work with one ball at a time. Place dough ball on floured surface and pat it out to a 4 inch circle. Roll with a rolling-pin from the center until it’s thin and about 8 inches in diameter.

Heat skillet to high. Cook the tortilla about 30 seconds on each side. It should start to bubble and puff up when done.

You can keep the tortillas warm as you make them by covering them with a towel, putting them in a tortilla warmer or in the oven at 200F.

Your tinga pork should have been cooking for just about 6 hours now. It’s time to take off the lid, stir it up and scoop out some of that amazing smelling meat.

We topped our tacos with plenty of cilantro, queso fresco, jalapeno, avocado and a fresh squeeze of lime. They were awesome! The leftovers will be calling my name everyday until it’s gone.

2 responses

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