If you love mexican food...

This is the BEST mexican food I have had in a long time. I added the ingredients for the Tinga(spicy mexican meat...it is not very hot so don't worry if you don't like hot) and put it in the crockpot. I let it mainate overnight then cooked it while we were at church. I then followed the recipe as described below! YUM!

Spicy Mexican Shredded Pork Tostadas (Tinga)

Serves 4 to 6

Ingredients

Tinga

• 2 pounds 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 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 (I used the ungrounded since i didn't have any ground, and smashed it a little with a spoon)
• 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 ½-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.