The presents are unwrapped and the eggnog high has worn off. Now what? Spice things up with this cinchy, delicioso pork recipe courtesy of our friend and cookbook author Carolynn Carreño.
Serves four (with leftovers)
2 ¼ lb. pork shoulder
1 small white onion
1 medium white onion, finely chopped
1 can of chipotle chiles en adobo, pureed in a blender or food processor
½ c. apple cider vinegar to taste
1/3 c. corn oil
Corn tortillas, for tostadas
Mexican crema or sour cream
Oaxacan or Monterey Jack cheese
1. Boil the meat in a big pot of water with the whole white onion and enough salt to flavor the broth.
2. While the meat is cooking, saute onions over low heat in a soup pot with a small fistful (una puñita) of salt. The onion bits should be soft and translucent, almost melted but not crispy. Once the onion is very soft, add pureed chipotle and cook for a few minutes.
3. When the pork is cooked (approximately 40 minutes, until it is practically falling off the bone), remove it from the broth. Reserve some of the broth.
4. Shred meat into thin strands into the pan with chipotle and onions. Mix thoroughly while cooking over low heat. Add a bit of vinegar and enough broth so that the meat is not dry. It should have enough sauce to bind, but not so much that the meat would drip on a tostada.
5. Heat the corn oil and fry tortillas. Drain excess oil.
6. Slather a dollop of crema on a tostada, add tinga (that’s what the pork now is), and cheese.
This recipe makes great tacos and quesadillas, too.
Carolynn Carreño is working on a memoir, Growing Up Gringa.