Directions:
- To Brine: Stir together the brining ingredients; set aside. Place the pork in a resealable plastic bag then pour in the brining liquid. Squeeze out the air, sealing tightly and refrigerate for 4 hours or up to 8 hours, but NOT longer than 8 hours total.
- The Tinga Base: Once marinated, remove the pork discarding the liquid; rinse with water.
- Place brined pork in a large pot with half the onion, bay leaf, 2 garlic cloves and just enough water to cover. Bring to a boil and then simmer for 45 minutes until tender.
- Remove the cooked pork from broth saving 1 cup the cooking water. When cool enough to touch, shred.
- Dice the other half of the onion and mince the 3 remaining garlic cloves.
- Cook the chorizo in a dry skillet until brown, about eight minutes. Carefully tilting the skillet, drain the oil to one side (reserve the chorizo oil) and then remove the chorizo.
- Puree the tomatoes in a blender with the minced garlic cloves and chipotle peppers with adobo.
- Transfer the chorizo oil to a large sauce pot and then cook the onions in the oil on medium heat for about five minutes or until soft. Add the tomato-chipotle puree, Mexican oregano and thyme. Cook for five minutes on medium heat and then add the shredded pork, cooked chorizo, 1/4 cup of cilantro and the 1 cup of the reserved pork cooking water. Bring to a boil and then cover and simmer for 15 minutes. It should be thick. If it’s too liquidy, just cook uncovered for a few minutes. Add salt to taste.
- The Rest: Serve on fresh tostadas, either store bought or made from corn tortillas. To make tostadas, heat an inch of oil in a skillet and fry whole tortillas on each side a couple of minutes until crisp.
- Place a hearty spoonful of tinga on the crisp tostada and then sprinkle on top cotija cheese and the remaining cilantro. Serve with sliced avocado and lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.24 Kcal (633 kJ) | ||
| Calories from fat | 71.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8g | 12% | |
|---|---|---|---|
| Cholesterol | 28.35mg | 9% | |
| Sodium | 3651.29mg | 152% | |
| Potassium | 278.86mg | 6% | |
| Total Carbs | 9.46g | 3% | |
| Sugars | 4g | 16% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 10.3g | 21% | |
| Vitamin C | 6.3mg | 11% | |
| Iron | 0.6mg | 3% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 64.8 Kcal (271 kJ) | ||
| Calories from fat | 30.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 12% | |
|---|---|---|---|
| Cholesterol | 12.15mg | 9% | |
| Sodium | 1564.31mg | 152% | |
| Potassium | 119.47mg | 6% | |
| Total Carbs | 4.05g | 3% | |
| Sugars | 1.71g | 16% | |
| Dietary Fiber | 0.96g | 9% | |
| Protein | 4.41g | 21% | |
| Vitamin C | 2.7mg | 11% | |
| Iron | 0.2mg | 3% | |
| Calcium | 17.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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