Crispy Pork Tinga Tacos or Tostadas, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Crispy Pork Tinga Tacos or Tostadas

Cuisine: Mexican
Prep Time: 10-15 minutes
Cook Time: 40 minutes
Servings: 6 servings
Ground pork, savory Mexican chorizo and chipotles all combine to yield this flavorful pork tinga tostada!

Tinga is a popular Mexican dish, typically prepared with shredded chicken or beef. This recipe for tinga, though, features ground pork, and not chicken or beef. You cannot prepare tinga without adding smoky chipotles and flavorful Mexican chorizo to complete the dish. And because it is prepared using ground pork, it will be ready in no time. With more than a little help from cans of fire roasted tomatoes, I make sure to keep a few cans in my pantry at all times for easy weeknight meals since they add so much rich tomato flavor without all the time spent roasting, this recipe can easily be adapted for your slow cooker. Tinga is most often served on a crispy corn tostada, but is just as delicious in a taco shell. While you are making your grocery list, don't forget fresh toppings like avocado, cilantro, lime and cotija cheese.


  • For Pork Tinga
  • 1 pound ground pork
  • salt to taste
  • pepper to taste
  • 1/2 pound Mexican pork chorizo
  • 1/2 cup white onion diced
  • 2 cloves garlic minced
  • 2 minced chipotles in adobo
  • 1 can (15 oz.) fire-roasted tomatoes
  • 1/2 cup chicken broth or water
  • 1 teaspoon dried thyme or 2 sprigs fresh thyme
  • 1/2 teaspoon Mexican oregano crushed
  • You Will Also Need
  • 12 tostadas or taco shells, previously fried
  • 1-2 hass avocados diced
  • 1/2 cup cotija cheese crumbled
  • lime wedges
  • 1/3 cup cilantro chopped
  • Kitchen Essentials
  • Skillet

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  1. Preheat a large skillet to medium/high heat for a few minutes. Once hot, add pork, season with salt and pepper to taste. Raise heat slightly and cook pork until nicely browned and seared in spots.
  2. Reduce heat to medium and add chorizo. Cook for 6 minutes. Add onion, garlic and chipotles and sauté for 3 minutes.
  3. Add fire roasted tomatoes, broth, thyme and oregano. Bring to a boil, reduce to a simmer and continue cooking for 10 to 15 minutes or until sauce reduces and becomes thick. Taste for salt as it cooks down.
  4. Serve over tostadas or in crispy tortilla shells. Garnish with avocado, cotija cheese, lime and cilantro.

Chef Notes

To adapt this recipe to your slow cooker, simply season and brown your ground pork as directed. Layer all of your ingredients in the slow cooker and cook on low for 5-6 hours or until sauce becomes thick.

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