PORK TINGA TOSTADAS

PORK TINGA TOSTADAS image

Yield 6 to 8 People

Number Of Ingredients 12

3 Lbs boneless pork butt, trimmed of excess fat and cut into 1-inch pieces
2 medium onions, 1 quartered and 1 chopped fine
6 ea garlic cloves, 3 peeled & smashed and 3 minced
1 small handful thyme or oregano
2 T olive oil
1 tsp dried mexican oregano
7 oz can El Pato Tomato Sauce
7 oz plain tomato sauce
1 T chipotle or 2 T ancho chile powder
2 bay leaves
Corn tortillas
Garnishes: queso fresco/feta, cilantro, sour cream, avocado, lime wedges

Steps:

TINGA 1. Bring pork, quartered onion, smashed garlic, thyme, 2 tsp salt and 8 cups water to simmer in large sauce pan over med-high heat, skimming off any foam. Reduce heat to med-low, partially cover and cook til pork is tender, 75 to 90 min. 2. Drain pork, reserving 2 cups cooking liquid. (Reserve rest of liquid for another purpose). Discard aromatics. 3. Return pork to saucepan. Use a potato masher to mash until shredded into rough 1/2" pieces. Set aside. 4. Heat oil in cast iron skillet over med-high heat until shimmering. Add shredded pork, chopped onion, and oregano; cook, stirring often, until pork is well browned and crisp, 7 to 10 min. 5. Add minced garlic and cook until fragrant, about 30 seconds. 6. Stir in tomato sauces, chipotle powder, reserved cooking liquid (use enough to balance tomato sauce), and bay leaves. Simmer until almost all liquid has evaporated, 5 to 7 min. Remove and discard bay leaves and season with S&P. Can portion and freeze at this point. TOSTADAS 1. Heat vegetable oil in small cast iron skillet over medium heat (use one just big enough to hold a tortilla). 2. Poke each tortilla 3-4 times with a fork. 3. Fry 1 at a time, using a potato masher to keep submerged, until crisp and lightly browned (no flipping). 4. Drain on paper towel and season with salt.