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“Party fare! The prep time is based on the maximum amount of brining time. The Tinga mixture is freezable.”

Ingredients Nutrition


  1. To Brine: Stir together the brining ingredients; set aside. Place the pork in a resealable plastic bag then pour in the brining liquid. Squeeze out the air, sealing tightly and refrigerate for 4 hours or up to 8 hours, but NOT longer than 8 hours total.
  2. The Tinga Base: Once marinated, remove the pork discarding the liquid; rinse with water.
  3. Place brined pork in a large pot with half the onion, bay leaf, 2 garlic cloves and just enough water to cover. Bring to a boil and then simmer for 45 minutes until tender.
  4. Remove the cooked pork from broth saving 1 cup the cooking water. When cool enough to touch, shred.
  5. Dice the other half of the onion and mince the 3 remaining garlic cloves.
  6. Cook the chorizo in a dry skillet until brown, about eight minutes. Carefully tilting the skillet, drain the oil to one side (reserve the chorizo oil) and then remove the chorizo.
  7. Puree the tomatoes in a blender with the minced garlic cloves and chipotle peppers with adobo.
  8. Transfer the chorizo oil to a large sauce pot and then cook the onions in the oil on medium heat for about five minutes or until soft. Add the tomato-chipotle puree, Mexican oregano and thyme. Cook for five minutes on medium heat and then add the shredded pork, cooked chorizo, 1/4 cup of cilantro and the 1 cup of the reserved pork cooking water. Bring to a boil and then cover and simmer for 15 minutes. It should be thick. If it’s too liquidy, just cook uncovered for a few minutes. Add salt to taste.
  9. The Rest: Serve on fresh tostadas, either store bought or made from corn tortillas. To make tostadas, heat an inch of oil in a skillet and fry whole tortillas on each side a couple of minutes until crisp.
  10. Place a hearty spoonful of tinga on the crisp tostada and then sprinkle on top cotija cheese and the remaining cilantro. Serve with sliced avocado and lime wedges.

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