Pork (Or Tempeh) Tinga Tacos
image (c) con poulos -- pork shoulder looks much better than my picture of cold leftovers below. Although the purple potatoes below are home grown and amazingly tasty.
1 1/4 pounds trimmed boneless pork shoulder, cut into 1 1/2-inch cubes AND/OR 1/2 package tempeh, cut into chunks
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
3 bay leaves
3/4 pound red potatoes, cut into 1/2-inch dice
2 tablespoons vegetable oil
1 large fresh chorizo, casing removed
1 medium onion, finely chopped
1 garlic clove, minced
One 28-ounce can peeled Italian tomatoes, chopped and drained
2 chipotle chiles in adobo, seeded and minced, plus 4 teaspoons sauce
Salt and sugar, for seasoning
In a large saucepan, simmer the pork, marjoram, thyme and bay leaves in 4 cups of salted water, partially covered, until the meat is tender, 45 minutes. Using a slotted spoon, transfer the pork to a plate; let cool slightly, then tear it into smaller pieces. Skim the fat from the pork broth; reserve 1 1/2 cups.
In a large saucepan of boiling salted water, cook the potatoes until just tender, about 8 minutes. Drain well.
In a medium, deep skillet, heat the oil. Add the chorizo to one and tempeh to the other. Stir the chorizo over moderately low heat, breaking it up, until cooked through, 10 minutes; transfer to a plate. Add the pork and onion to the skillet and cook over moderate heat, stirring, until well-browned, 10 minutes. Stir in the tomatoes and chorizo and cook for 5 minutes.
In a second skillet, heat oil and add tempeh and the garlic and cook for 1 minute. Stir in tomatoes and cook for 5 minutes.
To both skillets, add the potatoes, chipotle, adobo sauce and the 1 1/2 cups of pork or vegetable broth; simmer for 10 minutes. Season with salt and a pinch of sugar and serve.
Serve with: tortillas, sliced avocado, red onion, salsa and queso fresco.
In a medium, deep skillet, heat the oil. Add the chorizo to one and tempeh to the other. Stir the chorizo over moderately low heat, breaking it up, until cooked through, 10 minutes; transfer to a plate. Add the pork and onion to the skillet and cook over moderate heat, stirring, until well-browned, 10 minutes. Stir in the tomatoes and chorizo and cook for 5 minutes.
In a second skillet, heat oil and add tempeh and the garlic and cook for 1 minute. Stir in tomatoes and cook for 5 minutes.
To both skillets, add the potatoes, chipotle, adobo sauce and the 1 1/2 cups of pork or vegetable broth; simmer for 10 minutes. Season with salt and a pinch of sugar and serve.
Serve with: tortillas, sliced avocado, red onion, salsa and queso fresco.
