My favorite tinga recipe
Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn?t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very 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 if you?re using a skillet, transfer the meat and its juices into the slow cooker. 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 at the highest temperature.
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.
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 83 | ||
Calories from Fat: 56 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 18.3mg | 1 % | |
Potassium 238.4mg | 6 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 3.8g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 83
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