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.
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.
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.
May 3 2014