Pork tinga is a Mexican tostada dish made with flavorful shredded pork. It's an easy to prepare, hearty, and filling comfort food dinner.
When it comes to simple recipes that are delicious and comforting, this Mexican shredded pork tinga. You can use it as a filling for enchiladas or tacos or turn it out over crispy tortillas for tostada. It even makes an amazing omelet or scramble mix in with eggs.
It's an easy recipe that can be used in a variety of ways! Served along side a bowl of spicy jalapeno Chicken Corn Chowder and smooth margarita, it's the perfect meal!
Time for a delicious, filling pork tinga dinner recipe.
Mexican Shredded Pork Tinga
From America's Test Kitchen Light and Healthy 2011
Ingredients:
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
- ½ 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
Preparation:
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 ½ 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 ½ 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 ⅓ 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.
Grubarazzi (@Grubarazzi) says
Lovely little bites! The tinga sounds amazing!
Andrea (questfordelish) says
Now this is what I want for dinner. Looks so delish.
Angie @ Bigbearswife says
looks good! And that plate is beautiful!
Erin @ The Spiffy Cookie says
Glad your sister's wedding was a good time! I really need to try this pork sometime.
SharleneT says
What a great recipe to give the old solar cooking treatment! Thanks for sharing and I'm delighted that your sister's wedding went without a hitch. Come visit when you can.
Jenny @ Savour the Senses says
I have been craving shredded pork since a few days ago when I tried this amazing Hawaiian shredded pork, yours looks delicious!
Steph@stephsbitebybite says
So glad your sister's wedding went perfectly!! I was thinking about it (you) this weekend!! This dish has got my tummy growling! It's just what I'd want to come home to after a busy day of work!
Amy's Cooking Adventures says
This looks amazing! Can't wait to give it a try!
Kiri W. says
Mmmmm, this looks so good on a cold, snowy day like today in Cleveland 🙂 Fantastically flavorful, too, I bet!
RavieNomNoms says
This looks really good! I love the color of the purple onion on this! That must be such an amazing flavor combo! Delicious!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Well congrats on the bouquet! I think a day off to recuperate is well deserved! Definitely go for it. Your tostada may go a long way toward helping. It looks absolutely delicious.
Erin @ Dinners, Dishes, and Desserts says
This looks like a great dinner, I love anything Mexican!! Sounds like a wonderful wedding!
Belinda @zomppa says
So happy to hear it went well!! How lovely. And lovely is this!
Eliot says
Love shredded pork tacos. Am saving this! Weddings can be sooooo stressful. Glad your sister's went great!
Tes says
Wow what a juicy bite 🙂
Dionne Baldwin says
Give me a margarita on the rocks and I'm set. I'm drooling at the thought of this crunchy tortilla carrying those delectable bits into my mouth! (lol!)
amanda @ fake ginger says
I've never heard of this but it looks and sounds amazing! I love how simple it is!
Maggie @ Vittles and Bits says
I have made chicken tinga but never pork, this looks delish! And I agree, January has been cra-zazzle. I'm so glad your sister's wedding went well though!
Lora @cakeduchess says
Happy you had a nice time at your sister's wedding. This looks fantastic and the flavors have me craving one for an early lunch:)
nicole says
glad you had a fantastic tiem at your sister's wedding. and caught the bouquet