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.
- 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
- Cilantro (optional, as always)
- Queso fresco or feta
For the pork….
- 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.
- 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
- 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….
- 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).
- 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.
- 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.