Spicy Mexican Shredded Pork Tostadas (Tinga)
by DrDan at 101 Cooking For Two May-15-2011
This is a modified ATK recipe that they are calling Tinga. As I read others opinion of the recipe several criticisms appeared common. They poached the pork in water with a little onion and spice that produced a bland meat and the final result apparently reflected that. What I really did like about their recipe the toasting of the meat to a produce seared flavor. I kept that part. So I combined their recipe with one of mine and ended up with an excellent meal. I poached the meat in broth with spices, onion and garlic. I used a Dutch oven in the over for the poaching so I wouldn't need to pay any attention to it. I then toasted the meat until browning and added the final tomato sauce and spicing.
1 slab (about 1 1/2 lb) boneless country style pork rib or pork loin or tenderloin
Preheat oven to 300 degrees. Cut a slab of boneless pork ribs into 1
inch strips. A pork tenderloin sliced across grain or boneless pork loin should both work just as well as my boneless pork ribs. Chop a medium onion, mince the garlic and combine with a
can of beef broth, 2 T chili powder, 1 t cumin and 1/2 t thyme in a
Prep time: 5 mins Cook time: 2 hour 30 mins Total time: 2 hour 35 mins Yield: 8 servings