Pork tinga is a Mexican tostada dish made with flavorful shredded pork. It’s an easy to prepare, hearty, and filling comfort food dinner.
I thought January was supposed to be a slow month. I even petitioned to have Christmas moved back a month, just to give us some time to build up and enjoy it a bit more. But, so far, this January hasn’t given me a moments pause. Between the after-holiday clean up (tell that to the scattering of Christmas ornaments still peeking out here and there), one of my design clients opening his doors on a new location, work, and oh yeah, my sister’s wedding, I am wondering when I can take a day off.
Seems like a silly thing to waste a vacation day on, but it just may happen. I have never been one to be able to waste a day sitting and doing nothing, but it really feels like I could stand to have a day just re-cooperating from all of it.
My sister’s wedding was beautiful and went off without a hitch. I was nervous as heck standing up there in front of everyone, so I can’t even begin to imagine what she was feeling, but she made a wonderful bride. Her husband looked insanely happy, the daddy-daughter dance was beautiful, her mom and aunts were kicking it on the dance floor all night long, and guess who caught the bouquet?! There wasn’t even a fight for who was going to catch the garter as Handsome did the peacock poof (that moment when men put their chests out, shoulders back and make themselves appear bigger) and stared down the pack of single men before the groom tossed it. All in all, it was a great night for everyone.
Now that it’s mid-January and things don’t appear to be slowing down at all for myself, I may have to readjust to the busier schedule. One can’t complain about more work on the pile right? I know I can’t. So, finger’s crossed the rush of projects and events keeps up!
Time for a delicious, filling pork tinga dinner recipe.
Mexican Shredded Pork Tinga
For the tostadas:
- 12 (6-inch) corn tortillas
- Vegetable oil spray
For the tinga:
- 4 cups water
- 1 lb boneless pork butt, trimmed of all visible fat and cut into 1 inch cubes
- 2 onions, 1 quartered and 1 minced
- 5 garlic cloves, 3 peeled and smashed 2 minced
- 4 sprigs fresh thyme
- 2 teas olive oil
- 1/2 teas dried oregano
- 15 oz. canned tomato sauce
- 15 oz. canned pinto beans, drained and rinsed
- 1 tbs ground chipotle powder
- 2 bay leaves
- salt and pepper
For the tostadas: Adjust the oven racks to the upper-middle and lower middle positions and heat the oven to 450 degrees F. Spread the tortillas on 2 rimmed baking sheets. Lightly coat both sides of the tortillas wit vegetable spray.
Bake untl lightly browned and crisp, 8 to 10 minutes, switching and rotating the baking sheets halfway through. Set the tostadas aside.
For the tinga: Bring the water, pork, quartered onion, smashed garlic, and thyme sprigs to a simmer in a large saucepan over medium-high heat, skimming off any foam that rises to the surface. Reduce hte heat to medium-low, partially cover and cook until the meat is tender, 11/4 to 1 1/2 hours.
Drain the pork, reserving 1 cup of cooking liquid. Discard the onion, garlic, and thyme sprigs. Return the pork to the saucepan and, using a potato masher, mash until the pork is shredded into rough 1/2 inch pieces.
Heat the oil in a 12 inch non-stick skillet over medium-high heat until just smoking. Add the shredded pork and minced onion and cook, stirring often, until the pork is well browned and crisp, 5 to 7 minutes. Stir in the minced garlic and oregano and cook until fragrant, about 30 seconds.
Stir in the reserved coking liquid, tomato sauce, beans, chipotle powder, and bay leaves. Bring to a simmer and cook until almost all the liquid has evaporated, 5 to 7 minutes. Remove and discard the bay leaves and season with salt and pepper to taste. Spoon 1/3 cup of the tinga into the center of each tostada and serve.
Serve with red onion, shredded cheese, fresh cilantro and tabasco.
Serve the pork tinga with a side of Mexican rice and some chips and guacamole.