Tinga (spicy shredded pork):
- 2 lbs. boneless pork butt, cut into one inch pieces
- 2 medium yellow onions, one quartered, one minced finely
- 5 garlic cloves, 3 peeled and smashed and 2 minced
- 4 sprigs of fresh thyme
- table salt
- 2 tbsp. olive oil
- 1/2 tsp. dried oregano
- 1 (14.5 oz) can tomato sauce
- 1 chipotle chili in adobo, diced
- 2 bay leaves
- 3/4 cup canola oil
- 12 (6-in) corn tortilla
- feta cheese or queso fresco
- fresh cilantro
- sour cream
- diced avocado
- lime wedges
- diced tomatoes
1. Bring pork, quartered onion, smashed garlic, thyme, 1 tsp. salt and 6 cups of water to a simmer in a large saucepan over medium-high heat, skimming off any foam that develops.
2. Reduce heat to medium-low, partially cover and cook until tender – 75 –90 minutes.
3. Drain pork, reserving 1 cup of the liquid. Discard onion, thyme and garlic.
4. Return pork to pan and shred with two forks or a potato masher.
5. Heat olive oil in a 12-inch skillet over medium-high. Add shredded pork, chopped onion and oregano and cook until browned and crisp, 7 to 10 minutes. Add garlic and cook for 30 seconds.
6. Stir in tomato sauce, chipotle pepper, reserved liquid and bay leaves. Simmer for at least 10 minutes, until almost all liquid has evaporated.
7. To fry tostadas: Heat oil in a medium sized stockpot over medium heat until it reaches 350 degrees. Poke a few holes in the center of the tortilla. Fry one at a time, using a potato masher to keep submerged. Should take 45 to 60 seconds each. Place on a towel-lined baking sheet.
8. To serve: place pork on top of tostadas and top with garnishes.
Source: Cooks Illustrated March/April 2010