This week, I picked a recipe from my most recent Cook’s Country issue: a recipe called Pork Tinga.
Basically, it’s slow-cooked pork butt, which is served on tostada shells and topped with things like cilantro and avocado.
We know how I feel about cilantro and avocado, right?
I’m pleased to say that this was very easy (basically you dump everything into the crock pot!), and that my family all liked it.
Which is serious cause for celebration.
The recipe includes directions for baking your own tostada shells, but I used the ready-made tostada shells from Aldi.
Pork butt is quite a lovely and relatively inexpensive cut of meat, which becomes quite tender if you cook it properly (low and slow!). It’s the same cut that this pulled pork recipe calls for, and that always turns out so tender and delicious.
The only thing that bummed me out about this recipe is that it called for chipotle chili powder, which smelled super delicious and smoky when I measured it out. But then somehow the finished product didn’t have that much smoky flavor, which is weird.
I think next time I’ll probably add some canned chipotles to my serving for some extra smoke and heat.
I’m getting close to the end of my 52 new recipes year! Just a few more weeks.
What new recipe did you try this week?
P.S. I know I sound like a broken record, but if you haven’t subscribed to Cook’s Country yet, what are you waiting for? It’s $25 a year, and if it keeps you from getting takeout even one time, it’ll have paid for itself.
You need this in your life. Really.