Lamb Tinga With Potatoes, Avocado And Fresh Cheese

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

Ingredients

• Servings: 4-5
• 1 tablespoon vegetables or 1 tablespoon olive oil
• 1 lb boneless lamb shoulder, lean, trimmed and cut into 1 1/2-inch cubes
• 4 ounces chorizo sausage, removed from its casing
• 4 medium red potatoes, quartered
• 1 large onion, sliced 1/4 inch thick
• 1 garlic clove, minced
• 1 (28 ounce) can diced tomatoes, in juice (preferably fire-roasted)
• 3 chipotle chiles, canned en adobo, finely chopped
• 4 teaspoons chipotle chili sauce, the sauce from the can where you got the chilis
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon dried oregano, preferably mexican
• salt
• 1/2 cup queso fresco, crumbled mexican fresh cheese
• 1 avocado, ripe, pitted, flesh scooped from the skin and diced
• warm corn tortilla

Recipe

• heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (if your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) once the oil is very hot, add the lamb and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. add the potatoes.
• in a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, worcestershire, oregano and 1/2 teaspoon salt. pour mixture into the slow cooker and stir to mix thoroughly. cook for 6 hours at the highest temperature.
• after six hours, gently stir the tinga. if the sauce seems too thick, stir in a little water. taste, and season with salt if you think the dish needs it. scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.