Spicy Mexican Shredded Pork Tostadas (Tinga)

Name: Spicy Mexican Shredded Pork Tostadas (Tinga)
Yield: Serves 4 to 6
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 2 pounds, boneless pork butt, trimmed of excess fat and cut into 1-inch pieces (see note); 2 medium, onions, 1 quartered and 1 chopped fine; 5 medium, garlic cloves, 3 peeled and smashed and 2 minced or pressed through garlic press (about 2 teaspoons); 4 sprigs, fresh thyme; , table salt; 2 tablespoons, olive oil; 1/2 teaspoon, dried oregano; 1 (14.5-ounce) can, tomato sauce; 1 tablespoon, ground chipotle powder (see note); 2 , bay leaves; 3/4 cup, vegetable oil; 12 (6-inch), corn tortillas (see note); , table salt; , queso fresco or feta cheese; , fresh cilantro leaves; , sour cream; , Diced avocado; , Lime wedge

Main Courses
Latin America & Caribbean
Mexican
Meat
Pork
Super Bowl

Appears in Cook's Illustrated March/April 2010, America's Test Kitchen TV

Our version of the spicy Mexican shredded pork known as tinga boasts all the smoke and fork-tendernesss of good barbecued pulled pork. Even better, it cooks completely on the stove.

SERVES 4 to 6

TIME 2½ hours

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