Spicy Mexican Shredded Pork Tostadas (Tinga)

Name: Spicy Mexican Shredded Pork Tostadas (Tinga)
Total time: 150 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; 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

Mexican
Pork
Latin America & Caribbean
Super Bowl
Meat
Main Courses

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Cooking tools:

Saucepan
Potato masher
Nonstick skillet
Skillet
Fork
Paper towel
Plate
Chef's knife
Cutting board
Garlic press
Measuring cup
Measuring spoon
Slotted spoon
Tongs
Colander
Mixing bowl
Spoon
Stove
Kitchen timer
Airtight container

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
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