Tinga is a shredded meat dish that’s been braised with chipotle sauce. This pork tinga recipe gets an extra kick from the addition of Bohemia Beer, plus it’s attractive because it’s made in a slow cooker. Just gather your ingredients and let it cook on its own until it’s ready.
Bohemia Pork Tinga Tacos
1 ½ pounds lean, boneless pork shoulder, trimmed and cut into 1 ½ inch cubes
1 tablespoon vegetable or olive oil
½ cup Bohemia Beer
1 pound (about 5 medium) red-skinned potatoes, quartered
1 large white onion, sliced ¼ inch thick
1 (28-ounce) can diced tomatoes with their juices (preferably fire-roasted)
1 cup chipotle salsa
1 teaspoon Worcestershire sauce
½ cup crumbled Mexican queso fresco or farmers cheese
1 ripe avocado, pitted, flesh scooped from skin and diced
Warm corn tortillas
Pat pork dry with paper toweling. Heat the oil in a large, nonstick skillet until hot. Add the pork in a single, uncrowded layer. Cook, turning until brown on all sides, about 6 to 8 minutes. Remove pork to a plate as the remainder browns. Afterward, pour Bohemia into pan and boil gently while scraping up all the browned bits from the pan.
Put browned pork and pan juices into a slow cooker. Add the potatoes.
Combine the onion, tomatoes, salsa, Worcestershire and ½ teaspoon salt in large bowl. Mix well. Scrape the mixture into the slow cooker and stir to mix thoroughly.
Cook for 6 hours at the highest temperature. After 6 hours, gently stir the tinga. If it seems really thick, add a little water. Taste and season with more salt.
Serve the pork tinga in a large bowl, sprinkled with fresh cheese and diced avocado. Pass warm tortillas for making tacos.
Makes 4-6 servings.
From Bohemia Beer