Ever since I first read about Rick Bayless I was very interested in the type of food he creates. He was originally a Anthropology student in Mexico, and fell in love with the cuisine. I have not tried a lot of his recipes, but the recipes I have tried are awesome. I love authentic Mexican dishes, and am always excited to try new recipes. This recipe did not disappoint in the least! It is spicy and savory with a kick of freshness from the avocado. I also love the different combination of the meats and the starch of the potato and corn tortillas. If you haven't cooked with chipotle peppers before, give the sauce a try before adding it because the flavor is different (think smokey and spicy), but very delicious. I am excited to pull out a few more of Chef Bayless's dishes for our Cinco De Mayo celebration. Yum!
Ingredients
1 tablespoon vegetable or olive oil
1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
4 ounces chorizo sausage, removed from its casing
4 to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered
1 large white onion, sliced 1/4–inch thick
1 garlic clove, minced
1 28-ounce can fire-roasted diced tomatoes, in juice
1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
4 ounces chorizo sausage, removed from its casing
4 to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered
1 large white onion, sliced 1/4–inch thick
1 garlic clove, minced
1 28-ounce can fire-roasted diced tomatoes, in juice
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
Salt
About 1/2 cup crumbled Mexican queso fresco
4 teaspoons chipotle canning sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano, preferably Mexican
Salt
About 1/2 cup crumbled Mexican queso fresco
1 ripe avocado, pitted, flesh scooped from the skin and diced
Warm corn tortillas
Warm corn tortillas
Instructions
Heat oil in a large skillet. Once the oil is hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and a crockpot. Add the potatoes.
In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours on high or 8 hours on low.
After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.