Smoky pork tinga tacos with avocado and fresh cheese (Tacos de tinga Poblana con aguacate y queso fresco) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 191) by Rick Bayless and Deann Groen Bayless

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute oregano for Mexican oregano; canned tomatoes for fire-roasted canned tomatoes; and goat cheese or feta cheese for queso fresco. See recipe for variations.

  • Slapeti on December 31, 2025

    This needed more texture… potatoes were too soft. Maybe try roasting them first? Also, needs a hero flavor… might add cumin next time.

  • julesamomof2 on February 06, 2020

    This was surprisingly delicious for a slower cooker recipe. It was, however, much more work than I expected, between browning optional chorizo, thickening the sauce, and shredding the meat. Not what I wanted to be doing in the middle of the Super Bowl. Next time, I'll make it all in advance and then reheat in the slow cooker, especially if I'm entertaining. Like another reviewer noted, I thought the addition of potatoes interesting, and while it was fine, I'd reduce those a bit next time.

  • Delys77 on October 13, 2015

    This was very easy and very tasty. No need to brown the meat before it goes in so this can be done fairly easily in the morning. The potatoes seemed like an odd addition for a taco but it works very well. Smokiness of the chipotle is a winner here.

  • wcassity on September 12, 2014

    Very tasty. Great slow cooker recipe. I added chopped swiss chard at the end.

  • TrishaCP on July 17, 2013

    This is really an amazing dish- by far the best thing I have ever made in a slow cooker. I only used 2 chipotles out of caution, but without the optional chorizo, it wouldn't have been spicy enough for us. (Though the dish did seem to get spicier the day after cooking.) Ate as both a taco and as a stew- great both ways.

  • Breadcrumbs on June 04, 2011

    Easy and excellent this slow-cooker dish won raves at a superbowl party the first time we served it and it's been delighting us ever since. Once again, only used 2 chipotles and that's plenty hot, even for our heat-loving bunch. Terrific dish!

  • mirage on January 16, 2010

    crockpot

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