Pork Tinga Tostadas

I couldn’t let Cinco de Mayo go by with out posting a Mexican food recipe.  We are big fans of Mexican food in my family.  We are also big fans of carnitas, so I had reservations while I was making Pork Tinga from Cook’s Illustrated.  Would Les and I like it?  Would the kids eat it?  I was especially worried while I was pouring the tomato sauce into the pork mixture.  I was worried it would taste like pasta sauce or chili.  I had misgivings up until the time I tasted the pork mixture.  I love the flavor of Pork Tinga.  The tomato sauce doesn’t make the pork taste like pasta sauce.  No, the flavor is rich and spicy.  The filling would be fantastic in enchiladas and tamales as well as the tostadas.   Pork Tinga will probably replace carnitas in this family.

I unintentionally adapted the recipe by adding 2 tablespoons of chipotle powder instead of one.  Les and I loved the spiciness of the 2 tablespoons of chipotle powder.  The kids even liked the spicy pork even though they went through a half-gallon of milk!  You can decide the amount of spice you would like in your Pork Tinga by decreasing the chipotle powder.

Pork Tinga Tostadas
Adapted from Cook’s Illustrated
Printable Recipe
2 lbs pork shoulder, trimmed of excess fat and cut into 1-inch pieces
2 medium onions, cut one into quarters, and chop one fine
5 medium garlic cloves, 3 cloves peeled and smashed, and 2 minced
4 sprigs of thyme
Table salt
2 tablespoons olive oil
½ teaspoon dried oregano
1 14.5-ounce can tomatoe sauce
1 to 2 tablespoons ground chipotle powder
2 bay leaves (optional)

Tostada shells
Refried beans
Queso fresco
Fresh cilantro
Chopped avocado

Place the pork, quartered onion, the 3 smashed garlic cloves, thyme and 1 teaspoon salt in 6 cups of water.  Bring the pork to a boil over medium-high heat, skimming off any foam that accumulates on the top.  Reduce the heat to medium, cover, leaving a gap to let off steam, and simmer for 70 to 90 minutes, or until the pork is fork tender.  (The next time I make this, I will be placing the pork, onion etc. into a crockpot and cooking it for 8 to 10 hours).  Drain the pork, reserving 1 cup of the cooking liquid, and discard the onion, garlic and thyme.  Shred the pork by mashing it with a potato masher.  Cook’s Illustrated recommends this technique, and it works great!

Heat olive oil in a Dutch oven or 12-inch skillet, and add the shredded pork, chopped onion and dried oregano.  Cook, stirring often, until the pork is browned and crispy, about 7 to 10 minutes.  Stir in the minced garlic and cook for another 30 seconds or until the garlic is fragrant.  Add the chipotle powder to taste, reserved cooking liquid, tomato sauce and bay leaves.  Simmer until the liquid is almost evaporated, 5 to 7 minutes.  Remove and discard the bay leaves, and add salt to taste.

Serve the pork tinga on the tostada shells with the refried beans, queso fresco, cilantro and avocado.

Migas

When I read on The Pioneer Woman’s blog that one of her favorite foods is Migas; I was intrigued. I had never heard of Migas, but I am very fond of Mexican and Tex Mex food, so it was worth a try. I like to order the Mexicali scramble from a local restaurant, so I thought this might be a good home-cooked version. Wow, this recipe was nothing like Mexicali scramble, which can be heavy with beans, cheese and sour cream. Migas is light and fresh with peppers, onions and tomatoes. The corn tortillas add a nice texture, and the cheese adds a subtle richness. I cooked and crumbled some chorizo to serve on the side, but next time I will cook and drain the chorizo, and fold it in with the cilantro. I thought Migas was a complete meal in itself, but you could serve it with black beans and tortillas.

Migas
From Pioneer Woman
4 corn tortillas
Canola oil, to fry tortillas
12 large eggs
¼ half & half (I didn’t have any half & half so I used heavy cream)
1 Tablespoon olive oil
1 Tablespoon butter
1 medium onion, roughly chopped
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
4 plum tomatoes, roughly chopped
1 or 2 jalapenos, seeded and finely diced
½ cup chopped cilantro
1 cup grated Cotija cheese (you can also use Monterey Jack, but I used the Cotija)

Heat the canola oil in a small skillet over medium heat, and fry the corn tortillas just until crisp, but not browned. Drain the cooked tortillas on a paper towel. Chop the tortillas in one-inch pieces and set aside.

Break the eggs into a small bowl, and whisk together with the half & half. Season with salt and pepper and set aside.

Add the olive oil and butter to a large skillet over medium high heat to melt the butter. Add onions and bell peppers and cook until softened and starting to brown. Add the jalapenos and the tomatoes and stir between each addition. Then, add the tortillas and stir gently to combine.

Reduce the heat to medium, and pour the egg mixture into the pepper mixture. Cook slowly, and gently fold the mixture as it cooks. Add the cheese and the cilantro when the mixture is still moist on the top, and stir to combine. Remove from the heat, and serve.