Even as a dietitian, the tortilla aisle becomes a very mysterious place. There are SO many choices of tortillas. Some are corn, some are flour, and some are wheat…or even spinach. Some are $1 for a big stack and others are nearly $6 for 8 tortillas. Most have ingredient lists that contain ingredients and food additives even I haven’t heard of…or can pronounce.
There’s low-carb and whole wheat. There’s low-fat and high-fiber. And yet not one sticks out as being the best choice. I usually end up with traditional corn tortillas, even though they’re flimsy. The 6-inch ones, not the ones that could double as an XL pizza crust, even though you have to buy about 60 of them in a package.
Tortillas are a hot topic for me, can you tell?
Unlike tortillas, this was an easy one to slim down. I replaced the cut of pork shoulder with a boneless pork loin and that was it. Everything else is packing in the flavor – a bit of chorizo (which could easily be omitted), onion, tomatoes, and my personal favorite, chipotles in adobo. Those little dudes can be found on the shelves of most any grocery store in the ethnic foods aisle and pack some much heat and flavor…don’t let the 6 ounce can and small pepper size fool ya! And unlike my nemesis, tortillas, you can freeze the chipotles and the adobo sauce in individual baggies to use in the future.
These tacos were actually something Mr. Prevention ate as leftovers – always a good sign! I think I may decrease the amount of potatoes to 1/2 lb for every 2 lbs of meat to still give it that texture and flavor but not to distract from the meat. I would also serve with cilantro next time!
1 lb (about 7-8) red skin potatoes, cut into 1/2-inch cubes
2 lbs boneless pork loin, trimmed of fat and cut into 1-inch pieces
1 (28 oz.) can fire-roasted diced tomatoes
3-4 chipotles in adobo, diced
1 Tbsp adobo sauce
1 Tbsp Worcestershire sauce
2 tsp dried oregano
4 garlic cloves, minced
1 medium white onion, sliced /4-inch thick
1/2 tsp salt
2 oz fresh Mexican chorizo sausage
24 warm corn tortillas
1 cup crumbled Mexican queso fresco or cojita
2 large avocados, diced
1 cup pico de gallo
Spread the potatoes over the bottom of a slowcooker and top with the pork.
In a large bowl, mix the (undrained) tomatoes with the chipotles, adobo sauce, Worcestershire, oregano, garlic, onion, and salt. Pour the mixture evenly over the meat and potatoes.
Cover and slow cook on high for 6 hours or low for 8-10 hours.
About 10 minutes before serving, brown the chorizo in a small skillet until heated through. Add to the crock pot and stir to combine.
Serve with warm tortillas, cheese, avocados, and salsa for making soft tacos. Yield: 12 servings (2 tacos each).
Nutrition Information (per 2 tacos with fixings): 360 calories; 12.8 g. fat; 65 mg. cholesterol; 588 mg. sodium; 39.4 g. carbohydrate; 6.5 g. fiber; 24.7 g. protein
Result: These were smoky and spicy, and very unique! I loved the potato in there not only to add a tender texture, but to stretch to meat, add fiber, vitamins, and minerals, decrease cost, and create a new flavor all together. Very simple to make, reheated great, and enjoyed by all (or should I say both?) 😉 Enjoy!
Hi ho…hi ho…off to work I go. I’m so glad I got 95% of my holiday shopping done yesterday on my day off!
Happy 29th Anniversary to my mom and dad! I love you both to pieces!