← Nouns Cooking · Mexican

Ingredients

• 1.2 kg boneless pork shoulder, cut into large chunks
• 1 Bay leaves
• 1 white onion, halved for the pot
• 2 white onions, thinly sliced
• 150 g Mexican chorizo, casing removed
• 3 cloves Garlic, chopped
• 800 g ripe plum tomatoes, chopped
• 3 chipotles in adobo, plus 2 tbsp of the sauce, chopped
• 1 tsp Dried oregano
• 1 tbsp Vegetable oil
• 1 tsp salt, plus more to taste
• 12 tostada shells (fried or baked corn tortillas)
• 1 Avocado, sliced
• 100 g Queso fresco, crumbled (optional)

Method

1. Put the pork in a pot with the halved onion, bay leaf and salt, cover with water and bring to the boil. Skim, then simmer gently for 1½ hours, until very tender. Cool slightly, shred the meat and keep 250 ml of the broth.
2. Meanwhile, blend the tomatoes with the chipotles and adobo until smooth.
3. Heat the oil in a large frying pan over medium heat and fry the chorizo for 5 min, breaking it up, until it releases its red fat.
4. Add the sliced onions and garlic and cook for 8–10 min, until soft and sweet.
5. Pour in the tomato sauce and oregano and simmer for 10 min, until it darkens and thickens.
6. Stir in the shredded pork and the reserved broth and simmer for 10 min more, until the sauce clings to the meat. Taste for salt.
7. Pile onto tostadas and top with avocado and a little crumbled cheese.

Tips

• Some cooks fold in diced boiled potato with the pork, which stretches it nicely for a crowd.
• Leave off the cheese to keep it dairy-free.

Sources

Written in our own words after cross-checking these recipes:

Rick Bayless ¡Hola! Jalapeño