Shredded Pork Tinga Tostadas with Sour Cream

2 hours and 30 minutes

2 tablespoons olive oil

1 pound boneless pork shoulder or butt, cut into 1-inch pieces

1 medium yellow onion, chopped

12 ounces chorizo, cut into chunks

2 tablespoons garlic, minced

1 (28-ounce) can diced tomato with chipotle peppers

3 tablespoons lime juice

1 teaspoon dried thyme

1 teaspoon oregano

1 ½ teaspoon salt

½ teaspoon black pepper


FAGE Sour Cream, as topping


Topping suggestions:

Lettuce, thinly sliced

Avocado, diced

Jalapeno, sliced

Limes, cut into wedges

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add pork to the pan and brown on all sides.
  2. Add onion, and chorizo to the pan and cook for 4 minutes. Add garlic, tomato, lime juice, thyme, oregano, salt, and pepper to the pan and bring to a boil.
  3. Cover the pot with the lid and lower to medium-low heat and cook for 2-2 ½ hours or until the pork shreds easily.
  4. Remove from heat and shred pork using 2 forks. Place meat back into the sauce.
  5. Top tostadas with pork mixture, sour cream, lettuce, avocado, and jalapeno. Serve with lime wedges.
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