March is almost over and that means spring has finally arrived! While the weather slowly gets warmer for those summer parrilladas, let’s enjoy this season with Bohemia Pork Tinga Tacos. (Check what our beer guy had to say about Bohemia, too.)
Tinga is a Mexican braised dish made with shredded meat (in this case pork) and onions simmered in a chipotle sauce. It has a spicy, smoky flavor that is well-balanced with the refreshing ingredients used for the salsa which makes it a great recipe either for a weekend afternoon lunch or for the Cinco de Mayo celebrations.
Bohemia Pork Tinga Tacos with Potatoes, Avocado and Fresh Cheese
Serves 4 to 6
· 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 can (28 ounces) 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
1. 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 it browns. Pour Bohemia into pan and boil gently while scraping up all the browned bits from the pan.
2. Put browned pork and pan juices into a slow-cooker. Add the potatoes.
3. 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.
4. 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 salt.
5. Serve the pork tinga in a large bowl, sprinkled with fresh cheese and diced avocado. Pass warm tortillas for making tacos.