Smoky Pork Tinga Tacos with Avocado and Fresh Cheese

YIELD Serves 8

PREP TIME 45 Minutes



  • 4 medium (1 pound total) red-skin boiling or Yukon gold potatoes, cut into ½ inch cubes
  • 2 pounds boneless pork shoulder, cut into 1-inch pieces
  • 1 28-ounce can diced tomatoes in juice (preferably fire roasted)
  • 3 to 4 canned chipotle chiles en adobo, stemmed seeded and sliced ¼ inch thick
  • 1 tablespoon chipotle canning sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano, preferably Mexican
  • 3 garlic cloves, peeled and finely chopped or crushed through a garlic press
  • 1 medium white onion, sliced ¼ inch thick
  • Salt
  • 4 ounces fresh Mexican chorizo sausage, casing removed
  • 24 warm corn tortillas, store bought or homemade
  • 1 cup crumbled Mexican queso fresco or other fresh cheese like feta or goat cheese, for serving
  • 2 large avocados, peeled, seeded and cut into ½-inch pieces, for serving


If your slow cooker has an insert that can go on the stovetop, heat the oil in it over medium-high heat. (If it cannot go on the stove or you do not have a removable insert heat the oil in a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in a single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and place the insert into your slow cooker (if you’re using a skillet, transfer the meat and its juices into the slow cooker). Add the potatoes, onions, garlic, tomatoes with their liquid, chipotles, chipotle sauce, Worcestershire, oregano and 1/2 teaspoon salt and stir to mix thoroughly. Cook at the highest temperature.

The tinga will be finished after 6 hours at the highest temperature, though you can hold it for longer. (My slow-cooker can be programmed to switch from high after 6 hours to a keep-warm low temperature for up to another 6 hours. Some slow cookers click to keep-warm automatically; others need to be switched manually.)

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.



Rick Bayless