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Tex-Mex Soft Tacos With Tinga Pork Filling

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“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.”
READY IN:
53mins
YIELD:
12 soft tacos
UNITS:
US

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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