Pork Tinga tacos
Ingredients 1 1/4 pounds trimmed boneless pork shoulder, cut into 1 1/2-inch cubes 1/4 teaspoon dried marjoram 1/4 teaspoon dried thyme 3 bay leaves 3/4 pound red potatoes, cut into 1/2-inch dice 2 tablespoons vegetable oil 1 large fresh chorizo, casing removed 1 medium onion, finely chopped 1 garlic clove, minced One 800ml can peeled Italian tomatoes, chopped and drained 2 chipotle chiles in adobo, seeded and minced, plus 4 teaspoons sauce Salt and pepper, to taste A pinch of sugar, to taste Flour tortillas 2 avocados, sliced Queso fresco (or shredded white cheddar, feta) 1/4 red onion, thinly sliced A handful of coriander, chopped 1 can of refried beans (optional)
Preparation
In a large saucepan, simmer the pork, marjoram, thyme and bay leaves in 4 cups of salted water, partially covered, until the meat is tender (around 1 hour). Using a slotted spoon, transfer the pork to a plate. Leave it to cool slightly then tear into smaller pieces. Skim the fat from the pork broth and reserve 1 1/2 cups. In a large saucepan of boiling salted water, cook the potatoes until just tender, about 8 minutes, and drain. In a medium, deep skillet, heat the oil. Add the chorizo and stir over moderately low heat, breaking it up with a spoon, until it's cooked through (around 10 minutes). Set aside. Add the pork and onion to the skillet and cook over moderate heat, stirring often, until well-browned (10 minutes). Add the garlic and cook for 1 minute. Stir in the tomatoes and chorizo and cook for 5 minutes. Add the potatoes, chipotle, adobo sauce and the 1 1/2 cups of pork broth and simmer for 10 minutes. Season with salt, pepper, a pinch of sugar and the chopped coriander.
Heat the tortillas individually over moderate heat for around 1 minute each side. Smear on some of the refried beans, add a spoonful of the pork tinga mixture, and top with the sliced red onion, avocado and queso fresco. Drizzle over some super hot hot sauce and let the fiesta begin!