Pork tinga

This is absolutely fantastic. Rich, deep, spicy flavors + easy and cheap? A serious keeper.  I’ve made it twice now and already can’t wait for the next try.

PORK TINGA

  • 2 lbs boneless pork butt, trimmed of fat and cut into chunks
  • 2 medium onions, one quartered and one finely chopped
  • 5 toes garlic, 3 smashed but whole and 2 finely minced
  • 2 T olive oil
  • 1 teaspoon dried oregano
  • 14.5 oz can tomato sauce
  • 1 T ground dried chipotle
  • 2 bay leaves

TOPPING & TOSTADAS

  • Corn tortillas
  • Veggie or corn oil
  • Avocado
  • Lime
  • Cilantro (optional, as always)
  • Queso fresco or feta

For the pork….

  1. Bring pork, quartered onion, smashed garlic cloves, 1 teaspoon salt, and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to surface. Reduce heat to medium-low, partially cover, and cook until pork is tender, 75 to 90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion and garlic. Shred pork into rough ½-inch pieces and set aside.
  2. Heat olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shredded pork, chopped onion, and oregano; cook, stirring often, until pork is well browned and crisp, 7 to 10 minutes. Add minced garlic and cook until fragrant, about 30 seconds
  3. Stir in tomato sauce, chipotle powder, reserved pork cooking liquid, and bay leaves; simmer until almost all liquid has evaporated, 5 to 7 minutes. Remove and discard bay leaves and season with salt to taste.

For the oven-baked tostadas….

  1. Heat oven to 450. Arrange 12 six-inch corn tortillas in a single layer on two rimmed baking sheets; brush both sides of each tortilla with vegetable oil (about 2 tablespoons per tray).
  2. Place a wire rack upside down on top of the tortillas to keep them flat. Bake on the upper- and lower-middle racks until lightly browned and crisp, 15 to 18 minutes, switching and rotating sheets halfway through baking.

To serve….

  1. Pile tinga on tortilla. Serve with chopped avocado, cilantro, lime slices, queso fresco or feta, etc.

P.S. The oven-baked tostadas are an excellent thing to have around. I use them for breakfast and top with a fried egg and lots of pico or salsa. Here it is with some leftover beans, an egg, salsa and fresh cilantro:

P.P.S.  This recipe makes a lot of pork. After awhile, I decided to do something different. Stirred in a little BBQ sauce and served on a roll with pickles. See it here with a yummy salad (romaine, grapefruit, avocado and a lime vinaigrette) and homemade ginger lemonade.

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