Shredded Pork with Roasted Tomatoes and Chipotle Chiles

A Traveler's Tale: Tinga de Puerco - A Taste of Mexico

The aroma hung heavy in the air, a smoky, spicy perfume that promised adventure on a plate. I was in a small, bustling market in Oaxaca, Mexico, surrounded by vibrant colors and the cheerful chaos of vendors hawking their wares. It was there, nestled amongst piles of glistening chiles and fragrant herbs, that I first encountered Tinga de Puerco. The name itself, a melodic whisper, hinted at the deliciousness to come: shredded pork, slow-cooked in a rich, smoky sauce of tomatoes and chipotle chiles. It was a culinary revelation, a perfect blend of humble ingredients transformed into something extraordinary.

The recipe, I learned later, is simple in its components but profound in its flavour. It's a dish that speaks of home, of family meals shared around a table, of the comforting warmth of slow-cooked meats. The tender pork, falling apart at the slightest touch, is a testament to the magic of time and low heat. And the sauce, oh, the sauce! A symphony of smoky chipotle peppers, sweet tomatoes, and warm spices, it coats every strand of pork, creating a depth of flavour that lingers long after the last bite.

My own journey with this recipe began with a quest for authenticity. I wanted to recreate that unforgettable taste, that memory of a vibrant Mexican market. I sourced the best quality ingredients, searching for the perfect balance of spice and smokiness. I experimented with different techniques, adjusting the cooking times and the levels of seasoning until I achieved a dish that captured the essence of the original. It's a recipe I’ve since shared countless times, a taste of Mexico that I can easily transport to any kitchen.

More than just a recipe, Tinga de Puerco became a symbol of my travels, a reminder of the delicious discoveries and unexpected encounters that make exploration so rewarding. Each time I make it, I'm transported back to that bustling Oaxacan market, to the warmth of the sun on my skin, and to the simple joy of discovering a new culinary delight. It’s a dish that I wholeheartedly recommend—not just for its incredible taste, but also for the memories and stories it brings to the table.

The beauty of Tinga de Puerco lies in its versatility. It's equally delicious served as a main course, nestled in warm tortillas with all the fixings, or as a tantalizing appetizer, spooned onto crispy tostaditas. The smoky chipotle flavour pairs wonderfully with a crisp, refreshing beverage. Whether you are enjoying a casual weeknight meal or hosting a sophisticated dinner party, Tinga de Puerco is sure to impress. It’s a dish that transcends cultural boundaries, bridging the gap between faraway lands and the comforts of home. It's a taste of adventure, served up on a plate.

Beyond the practical aspects of preparing this dish—the meticulous shredding of the pork, the careful balancing of spices, the gentle simmering that infuses the meat with flavour—there is a deeper satisfaction. It’s a dish that requires patience, attention to detail, and a willingness to let the flavours meld and deepen over time. It’s in this process, in the slow, deliberate act of cooking, that the true magic happens. The result is not just a meal, but a culinary experience—a journey that transports you to another time and place.

So, embark on your own culinary adventure. Try making this dish. Let the smoky aromas fill your kitchen, transporting you to a bustling Mexican marketplace. Let the flavours dance on your palate, a celebration of simple ingredients elevated to a culinary masterpiece. And most importantly, let the joy of cooking and sharing a delicious meal bring people together.

Step-by-step

• To make the tostaditas: Using a 2-inch round cookie cutter, cut 4 rounds from each tortilla. Pour 1/2 inch oil into a large, heavy skillet and heat over high heat until the oil is shimmering. Line a baking sheet with a double thickness of paper towels. Working in batches, add the tortillas to the oil and fry until golden brown, about 1 minute. Using a wire-mesh skimmer, transfer the tostaditas to the paper towels.
• To braise the pork: Bring 8 cups water to boil in a large casserole or Dutch oven over high heat. Add the pork, onion, garlic, and salt and return to a boil. Reduce the heat to medium-low. Simmer, uncovered, until the pork is fork-tender, about 2 hours. Drain in a colander, discarding the onion and garlic, and let cool slightly. Transfer the pork to a chopping board and shred with 2 forks.
• To make the sauce: Cook the chorizo in a medium nonstick skillet over low heat, stirring often and crumbling it with a wooden spoon until it turns dark red and some of the oil is released, about 15 minutes. Drain in a fine-meshed sieve to remove the excess oil, and transfer to a bowl.
• Add the canola oil to the pan and heat over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomatoes, thyme, cloves, and cinnamon and bring to a simmer. Cover and reduce the heat to medium-low. Simmer until the tomatoes give off their juices, about 8 minutes. Add the chorizo, shredded pork, and chipotles and mix well. Cover and simmer to blend the flavors, about 2 minutes. Remove from the heat and add salt. (The pork in its sauce can be cooled, covered, and refrigerated up to 1 day ahead. Reheat slowly before serving.)
• To serve, place 1 heaping tablespoon braised pork on each tostadita. Garnish with a drizzle of crema and a sprinkle of diced avocado. Serve hot.