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Feeling tinga-ly
Feb. 19th, 2010 06:42 pmNew recipe for dinner tonight, highly successful: crispy tostadas with pork tinga from Cook's Illustrated.
It begins with two pounds of pork butt, cubed and simmered for an hour and a half with onion, garlic, and thyme. The pork is drained and shredded (with a potato masher!), then sautéed with finely chopped onions and oregano until it turns brown and crispy. Add tomato sauce, chopped chipotles, some of the water the pork simmered in, and bay leaves, then simmer again until almost all the liquid is gone. Serve on crispy fried tortillas with avocado, feta, sour cream, and lime juice.
Complex and luscious. The recipe is here, but it doesn't do you much good without a membership.
It begins with two pounds of pork butt, cubed and simmered for an hour and a half with onion, garlic, and thyme. The pork is drained and shredded (with a potato masher!), then sautéed with finely chopped onions and oregano until it turns brown and crispy. Add tomato sauce, chopped chipotles, some of the water the pork simmered in, and bay leaves, then simmer again until almost all the liquid is gone. Serve on crispy fried tortillas with avocado, feta, sour cream, and lime juice.
Complex and luscious. The recipe is here, but it doesn't do you much good without a membership.
