I first heard about Pork Tinga from Chef Rick Bayless and his recipe in Food & Wine Magazine’s February 2012 edition. I have his Mexican Everyday cookbook and absolutely love it, and Asheley and I both love pork (check out my Taccozzette con Stracotto and Pulled Pork recipes), so I decided to give it a whirl. After some trial and error and then further research, I have come up with a recipe for Pork Tinga Tacos that is kind of a blend adaptation of Rick Bayless’s recipe along with that of America’s Test Kitchen.
Tinga, a traditional Mexican dish, features braised shredded pork (alternatively, beef or chicken) that is simmered with onions, garlic, and spices, served up on a tostada. The complex smoky tomato flavor in traditional Pork Tinga is achieved here through the use of fire-roasted tomatoes and chipotle peppers in adobo sauce.
Serve up the delicious Pork Tinga on some warmed tortillas, then top with sliced avocado, a squeeze of fresh lime juice, and crumbled queso fresco for a salty cheese kick. It is an absolutely delicious Winter taco: very warming, hearty, and comforting… perfect as a weeknight dinner but impressive enough for a weekend Mexican feast: