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