Tex-Mex Soft Tacos With Tinga Pork Filling

• roasted tomatoes
• 3 small tomatoes, cored
• 2 garlic cloves, unpeeled
• 1 small chipotle chile pepper in adobo seasoning (up to 2 or 3 peppers if you like it hot, but NOT the whole can like I once did lol!)
• 3 tablespoons olive oil, divided
• 34 lb boneless pork loin, diced
• 1 lb mushroom, chopped
• 1 medium onion, chopped
• 2 medium zucchini, diced (1/2 lb.)
• 34 teaspoon salt
• 34 teaspoon Mexican oregano or 34 teaspoon marjoram
• 12 teaspoon cumin seed, crushed
• 12 cup crumbled queso fresco (may sub Monterey Jack cheese or a mild feta)
• 12 soft corn tortillas, warmed

1. Make roasted tomatoes: Heat broiler.
2. Line a jelly-roll pan with foil.
3. Broil tomatoes and garlic 6 to 8 minutes, turning once, until charred.
4. Cool.
5. Peel tomatoes and garlic; pulse in blender with chipotle until almost smooth.
6. Heat 1 tablespoon oil in 12-inch non-stick skillet over high heat.
7. Add pork; cook 1 1/2 minutes, stirring once, until brown.
8. Transfer to medium bowl.
9. Add 1 tablespoon oil to skillet.
10. Add mushrooms and onion and cook 8 minutes,stirring occasionally, until browned.
11. Add zucchini, salt, oregano and cumin; cook 3 to 4 minutes more, until zucchini is tender.
12. Add to bowl.
13. Reduce heat to medium-high and heat remaining 1 tablespoon oil.
14. Add roasted tomatoes; cook 2 minutes, just until thickened.
15. Add pork mixture to tomatoes and cook 1 minute more, until heated through.
16. Stir in cheese.
17. Fill each tortilla with a generous 1/3 cup filling and roll up.

tomatoes, tomatoes, garlic, chile pepper, olive oil, pork loin, mushroom, onion, zucchini, salt, oregano, cumin, queso fresco, corn tortillas

Taken from www.food.com/recipe/tex-mex-soft-tacos-with-tinga-pork-filling-112060 (may not work)