When I came across this recipe a few weeks back, I simply couldn’t pass it up. Elly’s gorgeous photo really helped to prompt me to make something I wouldn’t have normally made on my own and I immediately put the recipe on my dinner menu for the following week. It definitely helped that I had a pork roast sitting in my freezer waiting to be used and that I had almost all of the other ingredients needed already as well. And what’s best about making this meal? You’ll toss most of the ingredients in the slow cooker in the morning and come home to a fabulous meal in the evening. For any who works during the day, this is the kind of meal I can truly appreciate.
Now, I’m still a newbie when it comes to traditional and authentic Mexican food so I was surprised to see potatoes included in these tacos but that’s not to say I didn’t like them. In fact, I loved everything about these tacos. The potatoes and tender pork really made for a hearty meal, the avocado added a nice cooling effect to the smoky and spicy chipotles, and all of the ingredients (well…not the avocado) cooked down so beautifully with each other in the slowcooker that you would almost think they had baked together in the oven. Be prepared that the recipe as it’s written was definitely spicy so adjust the amount of chipotles to your tastes – next time, I’ll reduce the amount I add.
In case you’re wondering when this string of Mexican posts will end (and I hope you’re not thinking that!), I’ve got a few more to add over the next few weeks. I’d love for you to share your favorite recipes with me! Post them either in the comments of this post or on my Facebook page (see the sidebar to “Like” and for the link).
1 lb. redskin or Yukon Gold potatoes, cut into 1/2″ cubes
2 lbs. boneless pork shoulder, cut into 1″ pieces
1 (28 oz.) can diced tomatoes (preferably fire-roasted)
3-4 chipotles in adobo, sliced
1 Tbsp. adobo sauce
1 Tbsp. Worcestershire sauce
2 tsp. dried oregano
4 garlic cloves, minced
1 medium white onion, sliced 1/4″ thick (optional)
4 oz. fresh Mexican chorizo sausage (optional)
24 warm corn tortillas
1 cup crumbled Mexican queso fresco (other fresh cheese, such as feta or goat cheese)
2 large avocados, diced
Spread the potatoes over the bottom of a slowcooker and top with the pork.
In a large bowl, mix the (undrained) tomatoes with the chipotles, adobo sauce, Worcestershire, oregano, garlic, onion, and about 1.5 tsp. salt. Pour the mixture evenly over the meat and potatoes.
Cover and slowcook on high for 6 hours or low for 8-10 hours.
When you’re ready to eat, fry the optional chorizo and then stir everything together, breaking the pork into smaller pieces. Taste and season with additional salt if necessary.
Serve with warm tortillas, cheese, and avocados for making soft tacos.