Saturday, December 3, 2011

Tostadas

These were simply amazing. It's very important to use the ground chipotle chili powder here. The unique smoky flavor is essential for the success of this dish. Also, a lean cut of pork is not the best here, for optimal outcome buy good, marbled meat.

Ingredients
12 corn tortillas

toppings:
avocado
Feta cheese
lime
minced purple onion
1 can re-fried beans

initial cooking:
2.5 lb pork butt
6 cups water
1 tsp salt
1 yellow onion
3 cloves garlic
1 tsp thyme

sauce:
1 cup of reserved liquid from cooking
14 oz tomato sauce
1 tbsp chipotle chili powder
0.5 tsp dry oregano
1 minced yellow onion
2 tbsp olive oil
2 bay leaves
2 cloves garlic
salt
black pepper
sugar

Preparation
Dice the pork into 1.5-inch cubes. Cook in the water with salt, thyme, a quartered onion and mashed garlic cloves. Skim off any foam that comes to the surface as you bring the meat to a boil. You will need to fish the onion, thyme and garlic out at the end. Simmer for 90 minutes, until very tender.

Drain and reserve one cup of the liquid. Remove spices and mash the meat with a potato masher, until it falls apart into 0.5-inch pieces.

To a large skillet add the olive oil and heat on medium-high until very hot. Add the meat, oregano and the onions. Cook stirring until pork pieces are crispy outside.

Add the minced garlic and stir for 30 seconds. Add the tomato sauce, chipotle powder, ~1 tsp sugar, the bay leaves and the reserved pork stock. Cook until sauce thickens. Remove bay leaves, discard.

Fry corn tortillas on both sides in hot oil until crispy. Drain on paper towels. Salt lightly.

Serve topped with refried beans, the meat sauce, diced avocados, minced purple onion, crumbled Feta and a lime wedge. Drink a good beer :-) Amazing!

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