Tacos are one of my favorite foods to eat — and to make.
I love to make taco bars for when I have to host a large group of people. It’s not hard, diverse, and adaptable to any diet.
I usually make plain rice and some black beans as well as we add those to our soft tacos. When I use a hard shell, I will sometimes crunch up my hard shell and make a taco salad with a lot of lettuce and beans, which makes me feel like I’m eating a little healthier.
Sara Haas has a book called Taco! Taco! Taco! and shared 6 recipes from her book of over 100 taco recipes.
This recipe, Pork Tinga Slow Cooker Tacos, is posted with her permission, and I am going to have to try it! Over the next few weeks, I’ll share 5 more of these delicious taco recipes. Might as well share some Tacos on our Tasty Tuesday’s parties!
Here’s the recipe for Pork Tinga Slow Cooker Tacos!
- 1 tablespoon vegetable oil
- 1 large yellow onion, chopped
- 1 large tomato, chopped
- 1 (7-ounce) can tomatillo salsa (or about 1 cup tomatillo salsa)
- 2 cloves garlic, minced
- 1 chipotle chile canned in adobo
- 1 tablespoon adobo sauce (from canned chipotle chiles)
- ¼ cup low-sodium chicken broth or water
- 1 (2- to 2½-pound) boneless pork loin roast
- 12 (6-inch) corn tortillas, warmed
- Toppings: shredded lettuce,such as romaine, shredded red or green cabbage, thinly sliced radish, crumbled cotija cheese, sliced or diced avocado
Set a large skillet over medium heat and add the oil. Once hot, add the onion and tomatoes and cook, stirring frequently, for 5 minutes.
Add the tomatillo salsa and garlic, cook 1 more minute. Stir in the chipotle and adobo and remove from the heat.
Allow to cool slightly, then transfer to a blender along with the broth or water and carefully puree until smooth (alternatively, you can use an immersion blender to puree).
Place pork in the bottom of a 5- to 6-quart slow cooker.
Pour pureed sauce over the pork, then cover with a lid and cook on low for 8 to 9 hours.
Using two forks, shred the pork (this can be done inside the slow cooker).
Toss with the sauce and cook an additional 10 to 15 minutes to meld flavors. Season to taste with salt and pepper.
Serve pork in warmed tortillas, then top with shredded lettuce, shredded cabbage, thinly sliced radish, and cotija cheese.
RECIPE NOTE: I know it seems like a pain to cook something before slow cooking it, but I promise this is worth it!
SERVING TIP: Pile the veggies on for these tacos! The crunchier, the better!
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