Spicy Mexican Shredded Pork Tostadas (Tinga)

Spicy Mexican Shredded Pork Tostadas (Tinga) from 101 Cooking For TwoGreat Spicy Mexican Shredded Pork Tostadas (Tinga). I love pork Mexican dishes and this is one of the best.

This is a modified ATK recipe that they are calling Tinga. When I saw this on ATK, I knew I would do a version someday.

As I read others opinion of the recipe several criticisms appeared common. They poached the pork in water with a little onion and spice that produced a bland meat and the final result apparently reflected that. What I really did like about their recipe the toasting of the meat to a produce seared flavor. I kept that part.

So I combined their recipe with one of mine and ended up with an excellent meal. I poached the meat in broth with spices, onion and garlic. I used a Dutch oven in the over for the poaching so I wouldn’t need to pay any attention to it. I then toasted the meat until browning and added the final tomato sauce and spicing.

Rating

Yep it earned the 5.

Notes: The main spice in ATK version was chipotie. While I like chipotie, it is not the only spice I want in my Mexican. I added chili powder and cumin from my shredded pork recipe and it was just right. The spicy rate on this is 4/10. Increase the spices to your taste.
A pork tenderloin sliced across grain or boneless pork loin should both work just as well as my boneless pork ribs.

What you need. First preheat oven to 300 degrees.

Cut a slab of boneless pork ribs into 1 inch strips. A pork tenderloin sliced across grain or boneless pork loin should both work just as well as my boneless pork ribs.

Chop a medium onion, mince the garlic and combine with a can of beef broth, 2 T chili powder, 1 t cumin and 1/2 t thyme in a Dutch oven and add just enough water to cover the pork (about 1/2 cup).

Bring to a boil then cover and place in oven for 90 minutes.

Remove from oven and remove meat. Reserve 1/2 cup of the liquid and discard the rest.

In a large nonstick pan heat 2 t oil over medium high heat until shimmering, add the pork and using a wooden spoon break up the pork.

Cook until browning (about 8 minutes).

Add an 8 oz can of tomato sauce, the reserved liquid, 1 T chili powder and 1/2 t of cumin, salt and chipotie powder. Simmer for another 5-10 minutes.

Making the Tostadas
Add about 1/4 cup vegetable oil to a flat bottom pan and heat over medium high heat until shimmering.

Poke a fork multiple times into a six inch corn tortilla. Place in oil and hold down with a spatula.

Brown on each side for about 2 minutes then move to a paper towel covered plate to drain, sprinkle lightly with salt. Repeat until you have the desired number of tostadas.

Assemble to your preference. Suggestions: sour cream, cheeses, tomato, green onion, cilantro, avocado or whatever you want.

Spicy Mexican Shredded Pork Tostadas (Tinga)

Prep Time: 5 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 35 minutes

Yield: 8 servings

Spicy Mexican Shredded Pork Tostadas (Tinga)

Great Spicy Mexican Shredded Pork Tostadas (Tinga). I love pork Mexican dishes and this is one of the best.

Ingredients

  • 1 slab (about 1 1/2 lb) boneless country style pork rib or pork loin or tenderloin
  • 14 oz can beef broth
  • 1 medium onion chopped
  • 2 cloves minced garlic
  • 2 T chili powder
  • 1 t cumin
  • 1/2 t thyme (optional)
  • Part Two
  • 2 t vegetable oil
  • 8 oz can tomato sauce
  • 1 T chili powder
  • 1/2 t cumin
  • 1/2 t salt
  • 1/2 t chipotle powder
  • Tostadas
  • 8 six inch corn tortilla
  • to taste salt

Instructions

  1. Preheat oven to 300 degrees.
  2. Cut a slab of boneless pork ribs into 1 inch strips. A pork tenderloin sliced across grain or boneless pork loin should both work just as well as my boneless pork ribs.
  3. Chop a medium onion, mince the garlic and combine with a can of beef broth, 2 T chili powder, 1 t cumin and 1/2 t thyme in a Dutch oven.
  4. Add just enough water to cover the pork (about 1/2 cup). Bring to a boil then cover and place in oven for 90 minutes.
  5. Remove from oven and remove meat. Reserve 1/2 cup of the liquid and discard the rest. In a large nonstick pan heat 2 t oil over medium high heat until shimmering, add the pork and using a wooden spoon break up the pork and then cook until browning (about 8 minutes).
  6. Add an 8 oz can of tomato sauce, the reserved liquid, 1 T chili powder and 1/2 t of cumin, salt and chipotie powder. Simmer for another 5-10 minutes.
  7. Add about 1/4 cup vegetable oil to a flat bottom pan and heat over medium high heat until shimmering. Poke a fork multiple times into a six inch corn tortilla. Place in oil and hold down with spatula.
  8. Brown on each side for about 2 minutes then move to a paper towel covered plate to drain, sprinkle lightly with salt. Repeat until you have the desired number of tostadas.
  9. Assemble to your preference. Suggestions: sour cream, cheeses, tomato, green onion, cilantro, avocado or whatever you want.

Notes

The spicy rate on this is 4/10. Increase the spices to your taste. A pork tenderloin sliced across grain or boneless pork loin should both work just as well as my boneless pork ribs.

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Updated
May 3 2014

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