Sheena Medina

...coming soon...
July 26
I don’t even eat pork and I want this.  themattsmith: Tonight’s tacos:  Tinga (shredded slow-cooked pork), queso fresco, cilantro, avocado and pineapple Tinga 2 pounds  boneless pork butt , trimmed of excess fat and cut into 1-inch pieces  2 medium  onions , 1 quartered and 1 chopped fine 5 medium  garlic cloves , 3 peeled and smashed and 2 minced or pressed through garlic press (about 2 teaspoons) 4 sprigs  fresh thyme     Table salt  2 tablespoons  olive oil  1/2 teaspoon  dried oregano 1 (14.5-ounce) can tomato sauce 1 tablespoon ground chipotle powder (see note) 2 bay leaves INSTRUCTIONS 1. Bring pork, quartered onion, smashed garlic cloves, thyme, 1 teaspoon salt, and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to surface. Reduce heat to medium-low, partially cover, and cook until pork is tender, 75 to 90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic, and thyme. Return pork to saucepan and, using potato masher, mash until shredded into rough ½-inch pieces (see Step-by-Step below); set aside. 2. Heat olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shredded pork, chopped onion, and oregano; cook, stirring often, until pork is well browned and crisp, 7 to 10 minutes. Add minced garlic and cook until fragrant, about 30 seconds. 3. Stir in tomato sauce, chipotle powder, reserved pork cooking liquid, and bay leaves; simmer until almost all liquid has evaporated, 5 to 7 minutes. Remove and discard bay leaves and season with salt to taste. recipe via America’s Test Kitchen

I don’t even eat pork and I want this. 

themattsmith:

Tonight’s tacos:  Tinga (shredded slow-cooked pork), queso fresco, cilantro, avocado and pineapple

Tinga

  • 2 pounds  boneless pork butt , trimmed of excess fat and cut into 1-inch pieces 
  • 2 medium  onions , 1 quartered and 1 chopped fine
  • 5 medium  garlic cloves , 3 peeled and smashed and 2 minced or pressed through garlic press (about 2 teaspoons)
  • 4 sprigs  fresh thyme 
  •    Table salt 
  • 2 tablespoons  olive oil 
  • 1/2 teaspoon  dried oregano
  • 1 (14.5-ounce) can tomato sauce
  • 1 tablespoon ground chipotle powder (see note)
  • 2 bay leaves

INSTRUCTIONS

  • 1. Bring pork, quartered onion, smashed garlic cloves, thyme, 1 teaspoon salt, and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to surface. Reduce heat to medium-low, partially cover, and cook until pork is tender, 75 to 90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic, and thyme. Return pork to saucepan and, using potato masher, mash until shredded into rough ½-inch pieces (see Step-by-Step below); set aside.

  • 2. Heat olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shredded pork, chopped onion, and oregano; cook, stirring often, until pork is well browned and crisp, 7 to 10 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

  • 3. Stir in tomato sauce, chipotle powder, reserved pork cooking liquid, and bay leaves; simmer until almost all liquid has evaporated, 5 to 7 minutes. Remove and discard bay leaves and season with salt to taste.

    recipe via America’s Test Kitchen