I’m on a Mexican kick… you know, just FYI… in case you haven’t seen my blog lately, and the sudden influx of Mexican recipes.
Actually, I’m kinda always on a Mexican kick. If I had to choose, it would be my favorite type of food, Mikey’s too—we eat it at least twice per week because we just can’t get enough. Plus, I know I’ve shared before that my ultimate favorite food (tied with pizza, because, well… pizza) is chips and salsa. So random, but so perfect.
So, now that I’ve proved to you how much I love Mexican food, I need to tell you that these tacos are some of the very best I have ever eaten. They are hearty and comforting with just a bit of heat, and best of all, you can make them in your slow-cooker!
(Cheese is the new confetti, didn’t you know?)
The recipe comes from one of my most favorite chefs, Chef Rick Bayless. (The cajeta recipe on my blog is also his!) He specializes in Mexican cuisine, and lived in Mexico for a period of time to learn how to make authentic dishes. This one is so simple because after browning the meat, you just pile everything in a slow-cooker and let it cook away for the day.
The pork tinga is delicious as tacos, but I also just sat over the bowl and ate the filling with a fork. I really couldn’t help myself. It turned out more delicious than I ever could have imagined. Plus, the queso fresco and the avocado totally make the dish. It adds a bit of freshness to the hearty pork and potato filling. Also, oh my gosh, potatoes are so good in tacos!
And, just FYI, these are AWESOME with a Mezcalita de Piña