La tinga de puerco , a delicious shredded pork dish is typical from Mexico. The combination of chorizo and chipotle give this dish a lot of sabor!
Ingredients
Tostadas
Puerco
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
Salsa
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
2 ripe Hass avocados, peeled, pitted, and diced
Preparation
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.
¡Buen provecho!
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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looks delicious! I never had that many Mexican dishes, so I would love to try this!
Can not wait to try this out. Thank you I love the recipes you post!
Oh my! This looks delicious. definitely pinning it. thanks for sharing!
I would try this but leave out the peppers I don’t like spicy foods at all. It looks yummy
Yum sounds delicious
This looks so yummy – I’m originally from the South, so I miss Mexican food!
Yum! Thanks for the recipe! My husband loves Mexican food, I think I will surprise him with this!
I’ve never heard of this before, looks devine!
That looks really yummy! I love spicy!
OOhhhh mujer, you were doing that Spanglish thing in the beginning. Loved it. ; ) Not into spicy foods myself, so I’ll just remove the picante and do the rest. YUM! Good stuff.
Si se me esta pegando, I’m sure it’s your good influence! xoxo