America's Test Kitchen Spicy Mexican Shredded Pork Tostadas - Ti

Name: America's Test Kitchen Spicy Mexican Shredded Pork Tostadas - Ti
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 12 tostadas, 4-6 serving(s)
Ingredients: 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

Submitted by Kerena

"Saw them make this on ATK and had to copy down the recipe to make in the future. It looked scrumptious! For garnish it lists Queso Fresco, fresh cilantro, sour cream, diced avocado and lime wedges."

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Ready In:: 2hrs 20mins
Ingredients:: 13
Yields:: 12 tostadas
Serves:: 4-6

ingredients

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

directions

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.

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RECIPE SUBMITTED BY

Kerena

<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>

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