Slow Cooker Pork Tinga Flautas Recipes

SLOW COOKER PORK TINGA

Steps:

• Add oil to a large skillet set over medium-high heat. Once oil is hot, carefully add pork. Cook, turning occasionally, until meat is browned (it does not have to be cooked all the way through).
• To a crock pot, add potatoes, onion, garlic, tomatoes (with juice), Worcestershire sauce, and oregano. Stir to combine.
• Drain meat, and add to crock pot. Stir to combine.
• Cover crock pot and cook for 4 1/2 to 5 hours on HIGH, or until meat it tender and potatoes are fork tender.
• Serve warm topped with queso fresco and avocado, if desired, with warm corn or flour tortillas.

SLOW COOKER PORK TINGA FLAUTAS

Steps:

• In a large skillet, heat the oil. Add the chorizo and stir over moderately low heat, breaking it up, until cooked through, 10 minutes; transfer to slow cooker.
• Add the onion to the skillet and cook over medium heat, stirring, until translucent, 2 minutes. Add the garlic and cook for 1 minute; transfer to slow cooker.
• Season the pork generously with salt and pepper and place the pork on skillet and sear for 5 minutes on each side to form a nice brown crust; transfer to slow cooker.
• In a blender add water, chipotle peppers including adobo sauce, and oregano. Puree until smooth and pour over pork.
• Add diced tomatoes including sauce and bay leaves in slow cooker, and cook on low for 6 hours.
• Remove the pork and discard the bay leaves and shred the meat.
• Warm corn tortillas on a comal (griddle) so they are pliable. Add some shredded pork down the center of the tortillas. Roll the tortillas tightly and then add a toothpick to each to keep them rolled. (Read notes below)
• In a deep pan or deep fryer heat the oil over high heat until it is very hot. Carefully drop the flautas into the hot oil. Fry just long enough for the tortillas to get crispy and a light golden color. Turn over at least once using tongs and then drain upright on paper towels to allow excess oil to drain.
• Garnish flautas with toppings of your choice.

SMOKY PORK TINGA TACOS (SLOW COOKER)

Steps:

• Spread potatoes over bottom of a slow cooker and top with pork. In a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, worcestershire, oregano, garlic, optional onion and 1 1/2 tsp salt. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours.
• When you are ready to eat, fry the optional chorizo in a medium skillet until thoroughly done, about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's).
• If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.
• Taste & season with additional salt if you think it needs it.
• Serve with warm tortillas, crumbled fresh cheese & avocado.
• Note: If you do not have a slow cooker, it says you can do this in a medium sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300 degree oven for 2 to 2 1/2 hours until pork is completely tender.

SLOW-COOKER CHICKEN TINGA TACOS

Steps:

• In a 6- to 8-quart slow cooker, combine the chicken thighs, crushed tomatoes, garlic, chipotle chiles and adobo sauce, tomato paste, vegetable oil, bay leaf, oregano, cumin and half the onion. (Reserve the other half for serving.) Stir to combine and season with 2 teaspoons of salt. Cook on low until the chicken is very tender, about 6 hours.
• About 15 minutes before serving, turn the heat to high and stir in the corn kernels, onion powder and lime juice. Cook until the corn is warmed through, about 10 minutes. Meanwhile, if using tortillas, warm them.
• Remove and discard the bay leaf. Using two forks, coarsely shred the chicken. Taste the tinga and add more salt or lime juice if necessary. Serve the tinga on tortillas or tostadas, topped with the remaining sliced onion, the crema and the avocado.

SLOW-COOKER SWEET AND SOUR PORK

Steps:

• In 3 1/2 to 4-quart slow cooker, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce; mix well.
• Cover; cook on low setting for 6 to 8 hours.
• About 25 minutes before serving, cook rice in 1 1/3 cups water as directed on package.
• About 5 minutes before serving, in small bowl, combine 3 tablespoons water and cornstarch; blend well. Stir into pork mixture in slow cooker. Cover; cook on high setting for an additional 5 minutes or until thickened. Serve pork mixture over rice.