Tinga Tostadas

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Step 1

In a large saucepan, bring to a simmer over med. high: Pork, Quartered Onion, Smashed Garlic, Thyme Sprigs, 1 tsp Salt, and 6 cups Water. Reduce heat to med. low, partially cover, and cook 1 1/2 hrs. until pork is tender. Reserve 1 cup cooking liquid and drain. Discard garlic, onion, and thyme sprigs. Return Pork to pan and use a potato masher to make rough 1/2 inch pieces. Set aside.

Step 2

Heat Oil in 12 inch non-stick skillet over med. high heat. Add Oregano, Shredded Pork, and chopped Onion. Cook, stirring often, until well browned and crisp 7-10 min. Add minced Garlic and cook until fragrant, 30 sec.

Step 3

Stir in Tomato Sauce, Chipotle Powder, Bay Leaves, and reserved liquid. Simmer until almost all liquid has evaporated 5-7 min. Discard Bay Leaves and season to taste. In 8 inch skillet, heat oil to 350. Poke center of Tortillas with fork 3 times. Fry Tortillas with potato masher on top 45-60 sec. Drain on paper towels and season with Salt.