Shredded Pork with Roasted Tomatoes and Chipotle Chillies

Ingredients for Shredded Pork with Roasted Tomatoes and Chipotle Chillies

• 8 corn tortillas

• Canola oil for frying

• 450g 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

• 170g Mexican chorizo, removed from casing

• 1 tablespoon canola oil

• 1 small white onion, halved and thinly sliced

• 2 garlic cloves, minced

• 900g plum (Roma) tomatoes, roasted, peeled, and chopped

• 2 teaspoons dried thyme

• 1/2 teaspoons ground cloves

• 1/2 teaspoons ground cinnamon

• 2 canned chipotle chillies in adobo, finely chopped

• Fine sea salt to taste

• 120ml Mexican crema or crème fraîche in a squeeze bottle

• 1 ripe avocado, peeled, pitted, and diced

1. To make the tostaditas: Using a 2-inch round biscuit 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.

2. To braise the pork: Bring 1925ml 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.

3. 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.

4. 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 flavours, 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.)

5. To serve, place 1 heaping tablespoon braised pork on each tostadita. Garnish with a drizzle of crema and a sprinkle of diced avocado. Serve hot.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.