Tex-Mex Soft Tacos With Tinga Pork Filling

  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)

Another recipe

Switch theme