Slow-Cooker Pork Tinga & Turnip Tacos

Name: Slow-Cooker Pork Tinga & Turnip Tacos
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Cuisine: Mexican, Latin American
Ingredients: 8 oz Mexican style chorizo; 3 1/2 pounds boneless pork shoulder, trimmed and cut into 2 inch pieces; 1 1/2 teaspoon salt, divided; 3 tablespoons extra virgin olive oil, divided; 1 1/2 pounds turnips, peeled and cut into one inch pieces; 1 large onion, chopped; 4 cloves garlic, chopped; 3 canned Chipotle Peppers and adobo sauce; 1 teaspoon dried marjoram; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 15 oz can diced tomatoes; 1 tablespoon cider vinegar; 24 corn tortillas, warmed; 1 1/2 cups crumbled cotija cheese; 2 ripe avocados, diced; Fresh cilantro and lime wedges for serving

7 steps

Prep:30minCook:6h

Updated at: Thu, 17 Aug 2023 04:04:04 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories661.3 kcal (33%)

Total Fat34.4 g (49%)

Carbs49.8 g (19%)

Sugars2.5 g (3%)

Protein36.2 g (72%)

Sodium886.3 mg (44%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

8 ozMexican chorizo

3.5 poundsboneless pork shoulder

trimmed and cut into 2 inch pieces

1 ½ teaspoonsalt

divided

3 tablespoonsextra virgin olive oil

divided

1.5 poundsturnips

peeled and cut into one inch pieces

3canned Chipotle Peppers and adobo sauce

1 teaspoondried marjoram

1 teaspoondried oregano

½ teaspoondried thyme

1 x 15 ozcan diced tomatoes

1 tablespooncider vinegar

24corn tortillas

warmed

1 ½ cupscotija cheese

Instructions

Step 1

1. Cook chorizo in a large skillet over medium heat for about 5 minutes. Transfer to a small bowl and refrigerate

Step 2

2. Season pork with 3/4 teaspoon salt. Cook the pork in the pan in two batches, using one tablespoon oil for each until browned on all sides, about four minutes. Transfer to a 6 quart slow cooker. Add turnips the slow cooker

Step 3

3. Add the remaining one tablespoon oil and onion to the pan. Cook over medium heat, stirring occasionally until soft and starting to brown, about 5 minutes

Step 4

4. Add garlic, chipotles, marjoram, oregano and thyme, cook, stirring for one minute

Step 5

5. Scrape the mixture into a blender. Add tomatoes and their juice and 3/4 teaspoon salt. Puree until smooth and pour into the slow cooker

Step 6

6. Cover and cook on high for three hours or on low for six hours. Stir in vinegar and shred the pork

Step 7

7. Reheat the reserved chorizo. Serve the pork mixture in tortillas topped with the chorizo, cheese and avocado. Garnished with cilantro and lime wedges