Great Spicy Mexican Shredded Pork Tostadas (Tinga). I love Mexican pork dishes, and this is one of the best.
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 chipotle. While I like chipotle, 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 the 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 the 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 chipotle 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.
August 17, 2016