While the weather slowly gets warmer for those summer parrilladas, let's enjoy this season with Bohemia Pork Tinga Tacos.
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
ÔÇó 1 ?¢ pounds lean, boneless pork shoulder, trimmed and cut into 1 ?¢ inch cubes
ÔÇó 1 tablespoon vegetable or olive oil
ÔÇó ?¢ cup Bohemia Beer
ÔÇó 1 pound (about 5 medium) red-skinned potatoes, quartered
ÔÇó 1 large white onion, sliced ?? inch thick
ÔÇó 1 can (28 ounces) diced tomatoes with their juices (preferably fire-roasted)
ÔÇó 1 cup chipotle salsa
ÔÇó 1 teaspoon Worcestershire Sauce
ÔÇó ?¢ cup crumbled Mexican queso fresco or farmers cheese
ÔÇó 1 ripe avocado, pitted, flesh scooped from skin and diced
ÔÇó 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 ?¢ 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.