Spicy Pork Tostadas (Tinga)



  • 2 pounds boneless pork butt trimmed of excess fat and cut into 1-inch pieces
  • 2 medium onions one quartered and one chopped fine
  • 5 medium garlic cloves 3 peeled and smashed and 2 minced or pressed through garlic press
  • 4 sprigs fresh thyme
  • table salt
  • 2 bay leaves
  • 2 tablespoons olive oil
  • ½ teaspoon dried Mexican oregano
  • 1 14.5-ounce can tomato sauce
  • 1 tablespoon ground chipotle powder


  • prepared tostada shells or brush corn tortillas with olive oil and bake about 8 minutes at 450°F-475°F
  • queso fresco or feta cheese
  • fresh cilantro chopped
  • sour cream
  • diced avocado
  • lime wedges


  1. Cook pork, quartered onion, smashed garlic cloves, thyme, 1 teaspoon salt, bay leaves, and water to cover in slow cooker for several hours until pork is tender. Shred pork.
  2. Heat olive oil in skillet over medium-high heat. 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, and reserved pork cooking liquid; simmer until almost all liquid has evaporated, 5 to 7 minutes. Season with salt to taste.
  4. Serve on tostada shells with cheese, avocado pieces, cilantro and lime.