Ingredients

8 corn tortillas

Canola oil for frying

Braised Pork

• 1 pound pork shoulder (pork butt), trimmed of fat, cut into 2-inch pieces
• 1 small white onion, quartered
• 2 garlic cloves, crushed
• 1 tablespoon fine sea salt

Sauce

• 6 ounces Mexican chorizo, removed from casing
• 1 tablespoon canola oil
• 1 small white onion, halved and thinly sliced
• 2 garlic cloves, minced
• 2 pounds plum (Roma) tomatoes, roasted, peeled, and chopped
• 2 teaspoons dried thyme
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 2 canned chipotle chiles in adobo, finely chopped
• Fine sea salt to taste

• 1/2 cup Mexican crema or crème fraîche in a squeeze bottle
• 1 ripe avocado, peeled, pitted, and diced

Description

Tinga De Puerco Pork Shoulder Is A Humble Cut Of Meat, But It Packs A Lot Of Flavor. Here It Is Simmered With A Chipotle-spiked Tomato Sauce To...

View Full Recipe