Spicy Mexican Shredded Pork Tostadas (Tinga) With Homemade Chorizo

Name: Spicy Mexican Shredded Pork Tostadas (Tinga) With Homemade Chorizo
Total time: 180 min
Ingredients: 2 pounds boneless pork butt, trimmed of excess fat and cut into 1-inch pieces (see note); 2 medium onions, 1 quartered and 1 chopped fine; 5 medium garlic cloves, 3 peeled and smashed and 2 minced or pressed through garlic press (about 2 teaspoons); 4 sprigs fresh thyme; table salt; 2 tablespoons olive oil; 1/2 teaspoon dried oregano; 1 (14.5-ounce) can tomato sauce; 1 tablespoon ground chipotle powder (see note); 2 bay leaves; 1 pound boneless pork butt, trimmed of excess fat and cut into 1-inch pieces (see note); 1 teaspoon table salt; 1 tablespoon red wine vinegar; 1 teaspoon minced garlic; 1 1/4 teaspoons chili powder; 3/4 teaspoon hot paprika; 3/4 teaspoon ground chipotle powder (see note); 3/4 teaspoon dried oregano; 1/4 teaspoon ground black pepper; 1/8 teaspoon ground cumin; 3/4 cup vegetable oil; 12 (6-inch) corn tortillas (see note); queso fresco or feta cheese; fresh cilantro leaves; sour cream; Diced avocado; Lime wedge

www.americastestkitchen.com

Our version of the spicy Mexican shredded pork known as tinga boasts all the smoke and fork-tendernesss of good barbecued pulled pork. Even better, it cooks completely on the stove.

Keywords

Main Courses
Mexican
Latin America & Caribbean
Pork
Meat

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Potato masher
Plate
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Paper towel
Fork
Skillet
Garlic press
Chef's knife
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Measuring cup
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Paper towel-lined plate
Serving platter
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Ingredients

2 pounds boneless pork butt, trimmed of excess fat and cut into 1-inch pieces (see note)
2 medium onions, 1 quartered and 1 chopped fine
5 medium garlic cloves, 3 peeled and smashed and 2 minced or pressed through garlic press (about 2 teaspoons)
4 sprigs fresh thyme
table salt
2 tablespoons olive oil
1/2 teaspoon dried oregano
1 (14.5-ounce) can tomato sauce
1 tablespoon ground chipotle powder (see note)
2 bay leaves
1 pound boneless pork butt, trimmed of excess fat and cut into 1-inch pieces (see note)
1 teaspoon table salt
1 tablespoon red wine vinegar
1 teaspoon minced garlic
1 1/4 teaspoons chili powder
3/4 teaspoon hot paprika
3/4 teaspoon ground chipotle powder (see note)
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon ground cumin
3/4 cup vegetable oil
12 (6-inch) corn tortillas (see note)
queso fresco or feta cheese
fresh cilantro leaves
sour cream
Diced avocado
Lime wedge