Tex-Mex Soft Tacos With Tinga Pork Filling

Total Time
53mins
Prep 30 mins
Cook 23 mins

Tender diced pork with chipotle chiles, onion, tomatoes, mushrooms, zucchini and Mexican Queso Fresco (a mild white cheese) make a wonderful "tinga" filling for these soft Tex-Mex-style tacos. Very easy recipe, and low-cal to boot! From Ladies Home Journal. Note: If you can't find Queso Fresco cheese, Monterey Jack or a mild feta will do.

Ingredients Nutrition

Directions

  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.

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