Heat 2 teaspoons oil in a large skillet over medium-high heat. Add pork and cook for 8 minutes or until the pork loses its pink color. Remove from pan; keep warm. While pork is cooking, mix sour cream with chipotle powder, cumin and paprika. Set aside.
In same pan used for pork, add 2 teaspoons oil and, once heated, add bell peppers and onions. Saute 5 minutes or until tender.
Divide pork evenly among tortillas; top each serving with 1/2 cup of pepper & onion mixture, spoonful of spicy sour cream, and cilantro and squirt of lime is using. Enjoy.
2large avocadospitted and sliced into 1/2 inch thick slices for serving
Spread potatoes on the bottom of a slow cooker and the top with Indiana Kitchen Boneless Pork Loin. Then, in a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, Worcestershire sauce, oregano, garlic, and onion. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours.
When you are ready to eat, fry the optional chorizo in a medium skillet until thouroughly done, for about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinke on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's).
Taste and season with salt if you think it needs it.
Serve with warm tortillas, crumbled fresh cheese, and avocado.
If you do not have a slow cooker, you can do this in a medium-sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300-degree oven for 2 to 2 1/2 hours until pork is completely tender.
Add hash browns and cook for one minute, stirring frequently. After one minute, add chopped bacon and cook for 8 to 10 minutes, stirring occasionally, until potatoes are browned.
While bacon and potatoes cook, add eggs and taco seasoning to a large bowl and whisk lightly.
Once potatoes have browned, add egg mixture. Stir eggs, bacon and potatoes and cook until egg is nearly finished. Then stir in cilantro, chiles and cheese and cook until cheese has melted. Remove from heat.
Add 1/8 of the egg-bacon-potato filling to each of the tortillas. Roll up into burrito form.
Wrap each burrito in foil and then save in a Ziploc bag or container and store in fridge or cooler.
When ready to cook, put foil-wrapped burritos on grate over low flame or directly on hot coals, heating for 10 to 15 minutes, and turning over once halfway through. Heating time may vary based on intensity of heat.