Tinga Tostadas

Here is a recipe that Dave and I love so much we made it for Christmas Eve when Wendy was visiting. I highly recommend taking the extra time to make your own tostadas and letting them fry up in oil just long enough to be crispy and not chewy. The depth of the dish really relies on the toppings you serve along with the tinga. Cilantro, lime, diced red onion, and queso fresco are all pretty necessary. Avocados, salsa verde, and black beans make a nice addition for those that don't care for cilantro.

We have also made this for a picnic during a kayaking trip since it is just as delicious served cold. I'm hoping the Packers pick off the Bears this coming Sunday so I can serve it at a Super Bowl party!

FOR THE TINGA:
2 pounds boneless pork butt, trimmed of excess fat and cut into 1" pieces
2 medium onions; 1 quartered and 1 chopped fine
5 medium garlic cloves; 3 peeled and smashed and 2 minced
4 sprigs fresh thyme
2 tablespoons olive oil
½ teaspoon dried oregano
1 (14.5 ounce) can tomato sauce
1 tablespoon ground chipotle powder
2 bay leaves

FOR THE TOSTADAS:
¾ cup vegetable oil
12 (6") corn tortillas

SUGGESTED GARNISHES: queso fresco, fresh cilantro leaves, sour cream, diced avocado, lime wedges, chopped onion, salsa verde

TO PREPARE TINGA: Bring pork, quartered onion, smashed garlic cloves, thyme, 1 teaspoon salt and 6 cups of water to simmer in large saucepan over medium 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" pieces; set aside.

Heat olive oil in 12" nonstick skillet over medium-high heat until shimmering. Add shredded pork, chopped onion and oregano; cook stirring often until pork is well browned and crisp, 7-10 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

Stir in tomato sauce, chipotle powder, reserved pork cooking liquid and bay leaves; simmer until almost all liquid has evaporated, 5-7 minutes. Remove and discard bay leaves and season with salt to taste.

TO FRY THE TOSTADAS: Heat vegetable oil in 8" 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 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.

TO SERVE: Spoon small amount of shredded pork onto center of each tostada and serve, passing garnishes separately.

NOTES: The trimmed pork should weight about 1 1/2 pounds. The pork can be prepared through step 1 and refrigerated in an airtight container for up to 2 days. The tostadas can be made a day in advance or bought in a store (Mission brand preferred).