La tinga de puerco , a delicious shredded pork dish is typical from mexico.
1 pound pork shoulder (pork butt), trimmed of fat, cut into 2-inch pieces
1 small white onion, quartered
2 garlic cloves, crushed
1 tablespoon fine sea salt
6 ounces Chorizo Mexicano, removed from casing
1 tablespoon canola oil
1 small white onion, halved and thinly sliced
2 garlic cloves, minced
2 pounds plum tomatoes, roasted, peeled, and chopped
2 teaspoons dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 canned chipotle chiles in adobo, finely chopped
Salt to taste
1/2 cup Crema Mexicana or crème fraîche in a squeeze bottle
2 ripe Hass avocadod, peeled, pitted, and diced
Bring 8 cups water to boil in a large casserole or Dutch oven over high heat. Add the pork, onion, garlic, and salt and return to the boil. Reduce the heat to medium-low. Simmer, uncovered, until the pork is fork-tender, about 2 hours. Drain in a colander, discarding the onion and garlic, and let cool slightly. Transfer the pork to a chopping board and shred with 2 forks.
Cook the chorizo in a medium nonstick skillet over low heat, stirring often and crumbling it with a wooden spoon until it turns dark red and some of the oil is released, about 15 minutes. Drain in a fine-meshed sieve to remove the excess oil, and transfer to a bowl.
Add the canola oil to the pan and heat over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomatoes, thyme, cloves, and cinnamon and bring to a simmer. Cover and reduce the heat to medium-low. Simmer until the tomatoes give off their juices, about 8 minutes. Add the chorizo, shredded pork, and chipotles and mix well. Cover and simmer to blend the flavors, about 2 minutes. Remove from the heat and add salt. (The pork in its sauce can be cooled, covered, and refrigerated up to 1 day ahead. Reheat slowly before serving.)
To serve, place 1 heaping tablespoon braised pork on each tostada. Garnish with a drizzle of crema and a sprinkle of diced avocado. Serve hot.
I try to post recipes that are either typical dishes from my home country of Guatemala, recipes from other Latin American countries or interesting and fun recipes with ingredients that give them some sabor Latino. If you have any suggestions or would like a specific guatemalan recipe let me know in the comments section.