Shredded Pork with Roasted Tomatoes and Chipotle Chiles
Shredded Pork with Roasted Tomatoes and Chipotle Chiles is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. To make the tostaditas: Using a 2-inch round cookie cutter, cut 4 rounds from each tortilla.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionTo 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 the 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.