Having been disappointed with the lack of flavor from the Carnitas, I was looking for a spicier version of Mexican pork to serve at my son Matthew’s 11th Birthday party. Fortunately Cook’s Illustrated just published a new recipe for Spicy Mexican Shredded Pork Tostadas (Tinga) With Homemade Chorizo. For the party I doubled the recipe, and ended up with lots of leftovers (yum, just look at photo!)
I cut four pounds of pork into 1-inch cubes, seasoned and cooked in water for 90 minutes then shredded with a potato masher. I then turned an additional two pounds of pork into homemade chorizo; seasoned, chopped in a food processor and slightly cooked. The whole thing is then cooked more; with tomato sauce, chipotle (dried jalapenos) powder.
I fried the tostada shells one at a time in 3/4-inch of oil, holding each down with a potato masher. Most of the $7 in garnishes went to avocado for the guacamole.
Everybody at the party unanimously rated this recipe 5-stars. Also, my Mexican friend explained that Tinga refers to the spicy shredded pork (not another word for tostada). I had wanted to use the plural “Tingas”, but he explained to use the singular “Tinga”.
- I bought the picnic shoulder rather than the boneless butt (not available), so it took about 30 minutes to trim down. Both cuts are from the shoulder, but I had to remove the shank.
- While I doubled the recipe, I did not double the 6-cups of water. 6-cups was enough to cover, and since most was discarded later I wanted to concentrate the flavors.
- I didn’t break the chorizo up sufficiently when cooking, so there were some larger-than-desired chunks.
Cost: $17.60 (for doubled recipe) plus $7 for garnishes.
How much work? High.
How big of a mess? Huge mess.
Start time 2:00 PM. Dinnertime 6:30 PM.