You may also like
Categories:
pork butt onions garlic thyme salt olive oil oregano tomato sauce chipotle powder bay leaves vegetable oil corn tortillas salt
Viewed: 89 - Published at: 4 years agoIngredients
- 2 lbs boneless pork butt, trimmed of excess fat and cut into 1-inch pieces
- 2 medium onions, 1 quartered and 1 chopped fine
- 5 medium garlic cloves, 3 peeled and smashed and 2 minced
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1 (14 1/2 ounce) can tomato sauce
- 1 tablespoon dried chipotle powder
- 2 bay leaves
- 3/4 cup vegetable oil
- 12 corn tortillas (6-inch)
- salt
Method
- Bring pork, quartered onion, smashed garlic, thyme, 1 tsp salt and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to the surface. Reduce heat to medium-low, partially cover and cook until pork is tender, 75-90 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" pieces. Set aside.
- Heat olive oil in 12" 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, 7-10 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
- Stir in tomato sauce, chipotle powder, reserved pork cooking liquid and bay leaves; simmer until almost all liquid has evaporated, 5-7 minutes. Remove and discard bay leaves and season to taste with salt.
- To fry tostadas, heat vegetable oil in 8" heavy bottomed skillet over medium heat to 350 degrees. Using fork, poke center of each tortilla 3-4 times (to prevent puffing and allow for even cooking). Fry 1 at a time, holding tortilla down to keep it submerged. Drain on paper towel lined plate and season with salt to taste.
- Spoon small amount of shredded pork onto center of each tostada and serve with garnishes.
