Spicy Mexican Shredded Pork Tostadas (Tinga) With Homemade Chorizo
By America's Test KitchenPublished on June 20, 2013
Time
3 hours
Yield
Serves 4 to 6
Ingredients
Tinga
2 pounds boneless pork butt, trimmed of excess fat and cut into 1-inch pieces (see note)2 medium onions, 1 quartered and 1 chopped fine5 medium garlic cloves, 3 peeled and smashed and 2 minced or pressed through garlic press (about 2 teaspoons)4 sprigs fresh thyme table salt 2 tablespoons olive oil ½ teaspoon dried oregano 1 (14.5-ounce) can tomato sauce 1 tablespoon ground chipotle powder (see note)2 bay leavesChorizo
1 pound boneless pork butt, trimmed of excess fat and cut into 1-inch pieces (see note)1 teaspoon table salt 1 tablespoon red wine vinegar 1 teaspoon minced garlic 1 ¼ teaspoons chili powder ¾ teaspoon hot paprika ¾ teaspoon ground chipotle powder (see note)¾ teaspoon dried oregano ¼ teaspoon ground black pepper ⅛ teaspoon ground cuminTostadas
¾ cup vegetable oil 12 (6-inch) corn tortillas (see note)table saltGarnishes
queso fresco or feta cheesefresh cilantro leaves sour cream Diced avocado Lime wedgeBefore You Begin
In all, the trimmed pork should weigh about 2½ pounds—1½ pounds for the tinga and 1 pound for the chorizo mixture. Tinga is traditionally served on tostadas (crisp fried corn tortillas), but you can also use the meat in tacos and burritos or simply served over rice. Make sure to buy tortillas made only with corn, lime, and salt—preservatives will compromise quality. Our winning brand of ready-made tostadas, Mission, is also an excellent choice. See "How to Bake Tostadas" for information on baking the tostadas instead of frying them. We prefer the complex flavor of chipotle powder, but two minced canned chipotle chiles can be used in its place. The pork can be prepared through step 1 and refrigerated in an airtight container for 2 days. The tostadas can be made up to a day in advance and stored in an airtight container.
Instructions
- Bring 1 1/2 pounds of trimmed pork, quartered onion, smashed garlic cloves, thyme, 1 teaspoon salt, and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to surface. Reduce heat to medium-low, partially cover, and cook until pork is tender, 75 to 90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic, and thyme. Return pork to saucepan and, using potato masher, mash until shredded into rough ½-inch pieces (see Step-by-Step below); set aside.
- Place remaining 1 pound of pork pieces on large plate in single layer and freeze until firm but still pliable, about 15 minutes. Once firm, toss pork with 1 teaspoon table salt, 1 tablespoon red wine vinegar, 1 teaspoon minced garlic, 1 1/4 teaspoons chili powder, 3/4 teaspoon hot paprika, 3/4 teaspoon chipotle powder, 3/4 teaspoon dried oregano, 1/4 teaspoon ground black pepper, and 1/8 teaspoon ground cumin in medium bowl. Place half of chorizo mixture in food processor and pulse until meat is finely chopped, 8 to 10 one-second pulses. Transfer to bowl and repeat with remaining chorizo mixture.
- Heat olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chorizo mixture; cook, stirring occasionally, until slightly crisp and no longer pink, 3 to 5 minutes. Transfer meat to paper-towel lined plate, leaving rendered fat in skillet. Add shredded pork (from step 1), chopped onion, and oregano; cook, stirring often, until pork is well browned and crisp, 7 to 10 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
- Stir in tomato sauce, chipotle powder, reserved pork cooking liquid, chorizo mixture, and bay leaves; simmer until almost all liquid has evaporated, 5 to 7 minutes. Remove and discard bay leaves and season with salt to taste.
- Heat vegetable oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees. Using fork, poke center of each tortilla 3 or 4 times (to prevent puffing and allow for even cooking). Fry 1 at a time, holding metal potato masher in upright position on top of tortilla to keep it submerged (see photo below), until crisp and lightly browned, 45 to 60 seconds (no flipping is necessary). Drain on paper towel-lined plate and season with salt to taste. Repeat with remaining tortillas.
- Spoon small amount of shredded pork onto center of each tostada and serve, passing garnishes separately.
for the tinga
to make chorizo
to fry tostadas
to serve
Time
3 hoursYield
Serves 4 to 6Ingredients
Tinga
Chorizo
Tostadas
Garnishes
Test Kitchen Techniques
Ingredients
Tinga
Chorizo
Tostadas
Garnishes
Test Kitchen Techniques
Ingredients
Tinga
Chorizo
Tostadas
Garnishes
Test Kitchen Techniques
Why This Recipe Works
We wanted our pork tostadas recipe to have the crisp texture and smoky tomato flavor characteristic of traditional Mexican shredded pork. To get smoky, fork-tender pork on the stovetop, we simmered cubed Boston butt in water flavored with garlic, onion, and thyme, then sautéed the drained meat in a hot frying pan to make it crisp. Homemade chorizo, easily prepared by grinding pork with spices and vinegar in a food processor, added a layer of complexity to our pork tostada recipe.
Before You Begin
In all, the trimmed pork should weigh about 2½ pounds—1½ pounds for the tinga and 1 pound for the chorizo mixture. Tinga is traditionally served on tostadas (crisp fried corn tortillas), but you can also use the meat in tacos and burritos or simply served over rice. Make sure to buy tortillas made only with corn, lime, and salt—preservatives will compromise quality. Our winning brand of ready-made tostadas, Mission, is also an excellent choice. See "How to Bake Tostadas" for information on baking the tostadas instead of frying them. We prefer the complex flavor of chipotle powder, but two minced canned chipotle chiles can be used in its place. The pork can be prepared through step 1 and refrigerated in an airtight container for 2 days. The tostadas can be made up to a day in advance and stored in an airtight container.
Instructions
- Bring 1 1/2 pounds of trimmed pork, quartered onion, smashed garlic cloves, thyme, 1 teaspoon salt, and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to surface. Reduce heat to medium-low, partially cover, and cook until pork is tender, 75 to 90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic, and thyme. Return pork to saucepan and, using potato masher, mash until shredded into rough ½-inch pieces (see Step-by-Step below); set aside.
- Place remaining 1 pound of pork pieces on large plate in single layer and freeze until firm but still pliable, about 15 minutes. Once firm, toss pork with 1 teaspoon table salt, 1 tablespoon red wine vinegar, 1 teaspoon minced garlic, 1 1/4 teaspoons chili powder, 3/4 teaspoon hot paprika, 3/4 teaspoon chipotle powder, 3/4 teaspoon dried oregano, 1/4 teaspoon ground black pepper, and 1/8 teaspoon ground cumin in medium bowl. Place half of chorizo mixture in food processor and pulse until meat is finely chopped, 8 to 10 one-second pulses. Transfer to bowl and repeat with remaining chorizo mixture.
- Heat olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chorizo mixture; cook, stirring occasionally, until slightly crisp and no longer pink, 3 to 5 minutes. Transfer meat to paper-towel lined plate, leaving rendered fat in skillet. Add shredded pork (from step 1), chopped onion, and oregano; cook, stirring often, until pork is well browned and crisp, 7 to 10 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
- Stir in tomato sauce, chipotle powder, reserved pork cooking liquid, chorizo mixture, and bay leaves; simmer until almost all liquid has evaporated, 5 to 7 minutes. Remove and discard bay leaves and season with salt to taste.
- Heat vegetable oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees. Using fork, poke center of each tortilla 3 or 4 times (to prevent puffing and allow for even cooking). Fry 1 at a time, holding metal potato masher in upright position on top of tortilla to keep it submerged (see photo below), until crisp and lightly browned, 45 to 60 seconds (no flipping is necessary). Drain on paper towel-lined plate and season with salt to taste. Repeat with remaining tortillas.
- Spoon small amount of shredded pork onto center of each tostada and serve, passing garnishes separately.
for the tinga
to make chorizo
to fry tostadas
to serve
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