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 tsp olive oil
- 1/2 tsp 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
Instructions
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 the heat to medium-low, partially cover and cook until the meat is tender, 1 1/4 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.
Notes
From America’s Test Kitchen Light and Healthy 2011
Nutrition
Serving: 1g | Calories: 155kcal | Carbohydrates: 21g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 304mg | Potassium: 414mg | Fiber: 4g | Sugar: 3g | Vitamin A: 172IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg