Smoky Pork Tinga Tacos (Slow Cooker)
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 258.159 |
| Energy (kCal) | 2154.0633 |
| Carbohydrates (g) | 32.8766 |
| Total fats (g) | 104.4946 |
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Cuisine
Latin American >> Mexican >> Mexican
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Spread potatoes over bottom of a slow cooker and top with pork. In a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, worcestershire, oregano, garlic, optional onion and 1 1/2 tsp salt. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours. | 2. When you are ready to eat, fry the optional chorizo in a medium skillet until thoroughly done, about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's). | 3. If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture. | 4. Taste & season with additional salt if you think it needs it. | 5. Serve with warm tortillas, crumbled fresh cheese & avocado. | 6. Note: If you do not have a slow cooker, it says you can do this in a medium sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300 degree oven for 2 to 2 1/2 hours until pork is completely tender. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| yukon gold potato | 4 | cut | - | - | - | - | |
| pork shoulder | 2 | lbs | boneless cut | 1151.4693 | 0.0 | 204.3631 | 30.8267 |
| tomato juice | 1 | can | diced roasted | 61.934 | 12.8604 | 3.0967 | 1.0565 |
| chipotle chile | 3 -4 | inch | canned seeded sliced | - | - | - | - |
| chipotle chile puree | 1 | tablespoon | canned | - | - | - | - |
| worcestershire sauce | 1 | tablespoon | 13.26 | 3.3082 | 0.0 | 0.0 | |
| oregano | 1 | teaspoon | dried | 2.65 | 0.6892 | 0.09 | 0.0428 |
| garlic clove | 3 | peeled chopped | - | - | - | - | |
| white onion | 1 | sliced | 44.0 | 10.274000000000001 | 1.21 | 0.11 | |
| salt | - | - | - | - | |||
| chorizo sausage | 4 | ounces | 515.97 | 2.1092 | 27.3294 | 43.3982 | |
| corn tortilla | 24 | warmed | - | - | - | - | |
| queso fresco | 1 | cup | crumbled | 364.78 | 3.6356 | 22.0698 | 29.0604 |
| avocado | 2 | pitted sliced | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.