Our contribution to our fun filled Mexican delicacy fiesta was Smoky Pork Tinga Tacos with Avocado and Fresh Cheese, a recipe from Mexican Everyday by Rick Bayless. This dish is Bayless' riff on the "spicy, chipotle-smoky shredded pork, local fresh cheese and intensely flavorful avocados" from his time spent in Puebla. Bayless says, "I know this recipe may look long, but I've streamlined it so it's easy." I found this to be true. It's mostly just a "chop and drop" recipe where the hardest element is having to cut up the pork.
1lb red or Yukon Gold potatoes, cut into 1/2 inch cubes
2lbs boneless pork shoulder, cut into 1 inch pieces
One 28oz can diced tomatoes in juice (preferably fire roasted)
3 to 4 canned chipotle chiles en adobo, seeded and sliced 1/4 inch thick
1T chipotle canning sauce
1T Worcestershire sauce
1t dried oregano, preferably Mexican
3 garlic cloves, peeled and crushed or finely chopped
1 medium white onion, diced
4oz fresh Mexican chorizo sausage, casing removed (about 1/2 C) (optional)
24 warm corn tortillas
1C crumbled Mexican queso fresco or feta cheese, for serving
2 large avocados, pitted, flesh cut from the skin and cut into 1/2 inch pieces, for serving
Spread the potatoes over the bottom of a slow-cooker and top with the pork. In a large bowel, mix the (undrained) tomatoes with the chipotles, chipotle canning sauce, Worcestershire, oregano, garlic, optional onion and 1 1/2 t salt. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6hrs.
When ready to eat, fry the optional chorizo in medium skillet until thoroughly done, about 4min. Sprinkle chorizo into mixture and stir everything together, breaking the pork into smaller pieces. Serve with warm tortillas, crumbled fresh cheese and avocados.
**Note: To go easy on the spice, only use 1 or 2 chipotle chiles.