Today is national taco day and of course that means that I have some tacos to share with you but before we get to the tacos lets talk about the meat, pork tinga. Tinga is a Mexican style 'stew' where the meat is simmered in a chipotle and tomato sauce and it is commonly made with chicken or shredded beef but I am really into this version with moist and tender shredded pork and Mexican style chorizo sausage. Although the list of ingredients is rather long, this recipe is actually quite easy to make. You start out by simmering the pork butt until fork tender and then you make the actual stew along with the chorizo, chipotles and tomatoes and the stew itself only takes about a half an hour to make. This recipe is also slow cooker friendly and you can throw the pork butt/shoulder into the crockpot in the morning and then you just need to shred it and make the stew in the evening for dinner. Despite the simplicity of this dish it is quite tasty and to goes well served over rice and beans and of course in tacos, quesadillas, burritos, etc.
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