Tostadas de Tinga de Cerdo
Crispy corn tostadas piled with pulled pork braised in chipotle-tomato tinga sauce, topped with shredded cabbage, crema, and cotija cheese — an irresistible Mexican street snack.
📅March 10, 2026
15mPrep
50mCook
4Servings
⭐ 4.8Rating
🌮Nutrition Facts (per serving)
Protein 29%Fat 39%Carbs 32%
420kcalCalories
30gProtein
18gFat
34gCarbs
5gFiber
Ingredients
👥4
- 1⅛ lbpork shoulder
- 2 wholechipotle chillies in adobo
- 10⅝ ozcanned crushed tomatoes
- 5⅓ ozonion diced
- 3 wholegarlic cloves
- 12 wholetostada shells
- 5⅓ ozshredded cabbage
- 5 tbspMexican crema
- 2⅛ ozcotija cheese crumbled
- 2 tbspoil
Instructions
- Boil pork shoulder with onion, garlic, and salt for 40 minutes; shred with two forks.
- Blend chipotle chillies with crushed tomatoes into a smooth sauce.
- Fry sauce in oil for 3 minutes; add shredded pork and toss to coat; simmer 5 minutes.
- Warm tostada shells in the oven for 3 minutes until crisp.
- Top each tostada with pork tinga, shredded cabbage, crema, and cotija.
- Serve immediately with sliced avocado and lime wedges.
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