Spicy Mexican Shredded Pork Tostadas (Tinga)

Spicy Mexican Shredded Pork Tostadas (Tinga) from 101 Cooking For Two

Great 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 Spicy Mexican Shredded Pork Tostadas (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

rating system 5

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.

ingredients for recipe

What you need. First preheat oven to 300 degrees.

cut up the boneless ribs

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.

cooking the pork

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).

finish in the oven

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.

break up the pork

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.

brown the pork

Cook until browning (about 8 minutes).

add spices and finish cooking

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
heat oil
Add about 1/4 cup vegetable oil to a flat bottom pan and heat over medium high heat until shimmering.
put a few holes in the tortilla

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

brown the tortilla

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.

Looks good enough to eat

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
Cook time
Total time
 
Great Spicy Mexican Shredded Pork Tostadas (Tinga). I love pork Mexican dishes and this is one of the best.
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 8 servings
Ingredients
  • 1 slab (about 1½ 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
  • ½ t thyme (optional)
Part Two
  • 2 t vegetable oil
  • 8 oz can tomato sauce
  • 1 T chili powder
  • ½ t cumin
  • ½ t salt
  • ½ 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 ½ t thyme in a Dutch oven.
  4. Add just enough water to cover the pork (about ½ cup). Bring to a boil then cover and place in oven for 90 minutes.
  5. Remove from oven and remove meat. Reserve ½ 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 ½ t of cumin, salt and chipotie powder. Simmer for another 5-10 minutes.
  7. Add about ¼ 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.

Last Updated
September 23 2014

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