Pork Tinga Tacos

PRODUCT ALLERGENS: Wheat

RECIPE ALLERGENS: Wheat, allium, dairy

DIETARY NOTES: Vegetarian; not gluten-free, not dairy-free

INGREDIENTS:

Pork

2 tablespoons vegetable oil, divided

2 cups thawed Tender™ Pork

1 small onion, chopped fine

1 teaspoon Kosher salt

1 tablespoon ground chipotle powder (see note)

2 teaspoons minced fresh garlic

1 teaspoon minced fresh thyme

1 teaspoon dried oregano

2 bay leaves

1 cup canned tomato sauce

Tostadas

¾ cup vegetable oil

12 (6-inch) corn tortillas (see note)

Kosher salt

Garnishes

Queso fresco or feta cheese

Fresh cilantro leaves

Diced avocado

Diced red onion

Lime wedge

INSTRUCTIONS

We prefer the complex flavor of chipotle powder, but two minced canned chipotle chiles can be used in its place. Tinga is traditionally served on tostadas, 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. The tostadas can be made up to a day in advance and stored in an airtight container. 

1. For the Pork: Heat 1 Tbsp. vegetable oil in non-stick skillet over medium-high heat until shimmering. Add 2 cups pork to skillet; cook without stirring, until browned on underside, 3 to 5 minutes.

2. Flip in sections with spatula; continue to cook without stirring, until browned on second side, 3 - 5 mins. more. Transfer to large bowl.

3. Add remaining vegetable oil to now-empty skillet and heat over medium heat until shimmering. Add onion and salt, and cook until softened, about 5 minutes, stirring occasionally. Add chipotle powder, garlic, thyme, oregano, and bay leaves, and continue cook until fragrant, about 1 minute. Stir in tomato sauce, bring to simmer, reduce heat to low, and continue to cook until thickened, about 8 minutes, stirring occasionally. Discard bay leaves and season with salt to taste. Let cool.

4. For the Tostadas: Heat oil in heavy-bottomed skillet over medium heat to 350°F. Poke several holes in each tortilla so they do not puff up in oil and so they brown evenly. One-by-one, carefully fry each tortilla, holding metal potato masher in upright position on top of tortilla to keep it submerged, until crisp and lightly browned, 45 to 60 seconds (no need to flip). Drain on paper towel-lined plate and season with salt to taste. Repeat with remaining tortillas.

5. Add cooled sauce to pork and toss to combine. Distribute sauced pork, cheese, cilantro, avocado, and red onion evenly among tostadas. Serve with lime wedges.