Pork Tinga simmered and crisped and served on tostadas with great toppings, packed with Tex-Mex flavor. From the Cook’s Illustrated Meat Book.
1) Cube pork and add to a large pot with quartered onion, smashed garlic cloves, thyme sprigs, dried peppers, 1 teaspoon kosher salt, and 6-7 cups water. Bring to a simmer over medium-high heat.
2) Reduce heat to medium-low and cook until pork is tender, 75-90 minutes. Skim off any fat as it cooks.
3) Drain pork, reserving 1 cup of cooking liquid. Discard the add-ins. Shred pork into shreds using fingers or fork.
4) When ready to serve, heat a few tablespoons of oil in a large nonstick skillet over medium-high heat. Add shredded pork, diced onion, and dried oregano. Cook until pork is crispy and well-browned, 7-10 minutes. Add minced garlic and cook for another 30 seconds.
5) Add tomato sauce, chile powder, bay leaves, and 1 cup of reserved cooking liquid. Simmer until most of the liquid has evaporated, about 6 minutes. Remove bay leaves and season with salt to taste.
6) For tostadas, heat a good drizzle of vegetable oil in a small skillet over medium heat. Poke a few holes in a corn tortilla with a fork and add to skillet. Use something like a potato masher to hold tortilla and keep it submerged in oil. Fry until it’s lightly browned and crispy, 45-60 seconds. Drain on a paper towel.
You can fry the tostadas and keep them warm in a 200 degree oven until ready to eat. They are fine at room temp also.
Top fried tostadas with pork tinga and toppings!