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    Smokey Shredded Pork Tinga Tostadas

    clock-icon110 minutes
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    Pixicook editorial team

    Succulent and smoky, this shredded pork tinga recipe encapsulates the essence of traditional Mexican flavors. The pork achieves a barbecue-like tenderness, all while being conveniently prepared on the stove. Serve atop crispy tostadas and enjoy with a variety of fresh garnishes for a customizable feast.

    Ingredients for Smokey Shredded Pork Tinga Tostadas

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Boneless Pork Butt, trimmed of excess fat, cut into 1-inch pieces

    0 lb

    Substitute chevron-down

    Onions, 1 quartered, 1 finely chopped

    each

    Substitute chevron-down

    Garlic Clove, 3 peeled and smashed, 2 minced

    each

    Substitute chevron-down

    Fresh Thyme

    sprigs

    Table Salt

    to taste

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Dried Oregano

    teaspoons

    Substitute chevron-down

    Tomato Sauce, canned

    0 oz

    Ground Chipotle Powder

    tablespoons

    Substitute chevron-down

    Bay Leaves

    each

    Vegetable Oil, for frying

    cups

    Corn Tortillas, 6-inch

    each

    Substitute chevron-down

    Feta Cheese, for garnish

    to taste

    Cilantro, for garnish

    to taste

    Substitute chevron-down

    Sour Cream, for garnish

    to taste

    Substitute chevron-down

    Diced Avocado, for garnish

    to taste

    Substitute chevron-down

    Lime Wedges, for garnish

    to taste

    How to Make Smokey Shredded Pork Tinga Tostadas

    1. Simmer the Pork

    In a large saucepan, combine pork, quartered onion, smashed garlic, thyme sprigs, and 1 teaspoon of salt with 6 cups of water. Bring to a simmer over medium-high heat, skimming any foam. Reduce heat to medium-low, cover partially, and cook until pork is tender, about 75 to 90 minutes.

    2. Shred the Pork

    Drain the pork, saving 1 cup of the cooking liquid. Discard the onion, garlic, and thyme. Return pork to the pan and mash with a potato masher until it's shredded into rough ½-inch pieces.

    3. Crisp the Pork

    Heat olive oil in a 12-inch nonstick skillet over medium-high heat. Add the shredded pork, chopped onion, and oregano. Cook, stirring often, until pork is browned and crisp, about 7 to 10 minutes. Stir in minced garlic and cook until fragrant, roughly 30 seconds.

    4. Finish the Tinga

    Mix in tomato sauce, chipotle powder, the reserved pork cooking liquid, and bay leaves. Simmer until the liquid has nearly evaporated, 5 to 7 minutes. Remove bay leaves and season with salt to taste.

    5. Fry Tortillas

    Heat vegetable oil in an 8-inch heavy-bottomed skillet to 350 degrees Fahrenheit. Use a fork to poke each tortilla 3 to 4 times. Fry tortillas one at a time, using a potato masher to keep them submerged, until crisp and lightly browned, about 45 to 60 seconds. Drain on a paper towel-lined plate and season with salt.

    6. Assemble Tostadas

    Spoon a small amount of the pork tinga onto the center of each tostada.


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