Pork Tostada recipe‏

The trimmed pork should weigh about 1 1/2 pounds. Tinga is traditionally
served on tostadas (crisp fried corn tortillas), 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. For tips on baking tostadas, see How to Bake Tostadas (related).
Our winning brand of ready-made tostadas, Mission, is also an excellent
choice. We prefer the complex flavor of chipotle powder, but two minced
canned chipotle chiles can be used in its place. The pork can be prepared
through step 1 and refrigerated in an airtight container for 2 days. The
tostadas can be made up to a day in advance and stored in an airtight
container.

INGREDIENTS
Tinga
2 pounds boneless pork butt , trimmed of excess fat and cut into 1-inch
pieces (see note)
2 medium onions , 1 quartered and 1 chopped fine
5 medium garlic cloves , 3 peeled and smashed and 2 minced or pressed through
garlic press (about 2 teaspoons)
4 sprigs fresh thyme
  table salt
2 tablespoons olive oil
1/2 teaspoon dried oregano
1(14.5-ounce) can tomato sauce
1 tablespoon ground chipotle powder (see note)
2 bay leaves
Tostadas
3/4 cup vegetable oil
12 (6-inch) corn tortillas (see note)
  table salt
Garnishes
  queso fresco or feta cheese
  fresh cilantro leaves
  sour cream
  Diced avocado
  Lime wedges

INSTRUCTIONS
1. FOR THE TINGA: Bring pork, quartered onion, smashed garlic cloves, thyme,
1 teaspoon salt, and 6 cups water to simmer in large saucepan over
medium-high heat, skimming off any foam that rises to surface. Reduce heat
to medium-low, partially cover, and cook until pork is tender, 75 to 90
minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic,
and thyme. Return pork to saucepan and, using potato masher, mash until
shredded into rough 1/2-inch pieces (see Step-by-Step below); set aside.
2. Heat olive oil in 12-inch nonstick skillet over medium-high heat until
shimmering. Add shredded pork, chopped onion, and oregano; cook, stirring
often, until pork is well browned and crisp, 7 to 10 minutes. Add minced
garlic and cook until fragrant, about 30 seconds.
3. Stir in tomato sauce, chipotle powder, reserved pork cooking liquid, and
bay leaves; simmer until almost all liquid has evaporated, 5 to 7 minutes.
Remove and discard bay leaves and season with salt to taste.
4. TO FRY TOSTADAS: Heat vegetable oil in 8-inch heavy-bottomed skillet over
medium heat to 350 degrees. Using fork, poke center of each tortilla 3 or 4
times (to prevent puffing and allow for even cooking). Fry 1 at a time,
holding metal potato masher in upright position on top of tortilla to keep
it submerged (see photo below), until crisp and lightly browned, 45 to 60
seconds (no flipping is necessary). Drain on paper towel-lined plate and
season with salt to taste. Repeat with remaining tortillas.
5. TO SERVE: Spoon small amount of shredded pork onto center of each tostada
and serve, passing garnishes separately.
Serves 4 to 6