Ingredients for Shredded Pork with Roasted Tomatoes and Chipotle Chillies

• 8 tortillas de milho

• Canola oil for frying

• 450g pork shoulder (pork butt), trimmed of fat, cut into 2-inch pieces

• 1 small white onion, quartered

• 2 dentes de alho, amassados

• 1 tablespoon fine sea salt

• 170g Mexican chorizo, removed from casing

• 1 colher de sopa de óleo de canola

• 1 small white onion, halved and thinly sliced

• 2 dentes de alho, picados

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

• 2 colheres de chá de tomilho seco

• 1/2 colher de chá de cravo em pó

• 1/2 colher de chá de canela em pó

• 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.