Published March 1, 2010. From Cook's Illustrated.
We wanted our pork tostadas recipe to have the crisp texture and smoky tomato flavor characteristic of traditional Mexican shredded pork. To get smoky, fork-tender pork on the stovetop, we simmered cubed Boston butt in water flavored with garlic, onion, and thyme, then sautéed the drained meat in a hot frying pan to make it crisp. Homemade chorizo, easily prepared by grinding pork with spices and vinegar in a food processor, added a layer of complexity to our pork tostada recipe.
In all, the trimmed pork should weigh about 2½ pounds—1 1/2 pounds for the tinga and 1 pound for the chorizo mixture. Tinga is traditionally served on tostadas (crisp fried corn tortillas), but you can also use the meat in tacos and burritos or simply served over rice. Make sure to buy tortillas made only with corn, lime, and salt—preservatives will compromise quality. For tips on baking tostadas, see How to Bake Tostadas (related). Our winning brand of ready-made tostadas, Mission, is also an excellent choice. We prefer the complex flavor of chipotle powder, but two minced canned chipotle chiles can be used in its place. The pork can be prepared through step 1 and refrigerated in an airtight container for 2 days. The tostadas can be made up to a day in advance and stored in an airtight container.
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