Great Spicy Pork Spicy Pork Tostadas de Tinga. I love Mexican pork dishes, and this is one of the best. Easy but not the quickest recipe. But you are rewarded with some of the best tostadas you will ever taste.
Editor’s Note: Originally Published May 14, 2011. Last Updated August 13, 2018, with re-edited text and photos. Please enjoy this tasty Mexican dish.
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 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 Easy Mexican Shredded Pork Loin and ended up with an excellent taste. 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 spices.
Yep, it earned the 5.
Recipe Notes for Spicy Pork Tostadas de Tinga
First, almost any pork will do. I happened to have a spare boneless country style pork rib slab. It really is just the tail end of the pork loin. So pork chops, slices of pork loin or even pork tenderloin are good choices.
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.
Preheat oven to 300 degrees.
Cut your pork into chunks. A pork loin or tenderloin sliced across the grain.
Chop a medium onion, mince the garlic and combine with a can of beef broth, 2 tablespoons chili powder, 1 teaspoon cumin and 1/2 teaspoon 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. This can also be done on the stove top by just decreasing the heat to simmer. Stovetop time would be less. Remove from oven and remove meat. Reserve 1/2 cup of the liquid and discard the rest.
In a large nonstick pan heat 2 teaspoon 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 tablespoon chili powder and 1/2 teaspoon of cumin, 1/2 teaspoon salt and 1/2 teaspoon chipotle powder. Simmer for another 5-10 minutes.
Making the Tostadas
Poke a fork multiple times into a six-inch corn tortilla.
Add about 1/4 cup vegetable oil to a flat bottom pan and heat over medium-high heat until shimmering. 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.
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Originally Published May 14, 2011.
Last Updated August 13, 2018.