Thursday, August 30, 2012

Pork Tinga Tacos

Today I had a job interview (wish me luck!), so I decided to throw one of the pork tenderloins I bought last week (BOGO, YAY!) The recipe I found was super easy, and it involved tacos, which are clearly the best thing ever, and my slow cooker, aka the greatest invention known to man.
I also liked this recipe because it had tons of leftovers!  Matt and I ate this for about three days afterwards, and it was still delicious!

Pork Tinga Tacos 
Pork Tinga Taco

Pork Tinga Tacos

4 medium russet potatoes
2 pounds pork loin, cut into 1 inch pieces
1 28-ounce can diced tomatoes in juice
1 tsp. dried oregano
4 garlic cloves, finely chopped
1 medium white onion, sliced 1/4 inch thick
Corn tortillas, for serving
1 cup crumbled feta cheese, for serving
2 large avocados, cut into small pieces, for serving

Mix all ingredients, except for feta, tortillas, and avocados in slow cooker, being sure to mix the juices all around.
Cook for 6-7 hours on low.
To serve, heat tortillas on a plate, covered with a damp paper towel in the microwave for 30 seconds.  Scoop some taco mixture into tortilla, and top with feta and avocado.

Recipe adapted from: Everyday Mexican by Rick Bayless