• 1 Can of La Costeña Chipotle Peppers (12 oz. / 340 g)
  • 1 Kg (2 lbs.) of Pork Skirt
  • 1 Avocado
  • 2 Cups of finely peeled and crushed tomatoes
  • 2 Cloves of Garlic chopped finely
  • 2 Hard Boiled Eggs 150 g (5.3 oz.) Cotija Cheese
  • 200 g (7.05 oz.) of Chorizo
  • ½ Onion Finely Chopped
  • ½ Onion Finely Sliced
  • Mix Salt and Pepper at your liking
  • Fragrant Herbs
  • 1 Pack of Corn Tostadas


To make these delicious Tostadas de Tinga, begin with a large casserole dish with water, broil the pork skirt with the fragrant herbs, onion and half of the garlic cloves, with the mixed salt and pepper. Once the meat is tender, remove, let it cool and shred it. Store the Pork Broth for later use. Chop the Chorizo in roundels and fry them in a separate frying pan and once it’s fully fried separate for later use. Take the same pan and using the same oil fry the remaining garlic and chopped onion adding the crushed tomato and at your liking, the sauce from the Chipotle Peppers for 10 minutes before adding 1 Cup of the Pork Skirt broth letting it to be reduced. Add the shredded pork meat, chorizos and tomato sauce allowing it be heated until it’s fully absorbed by the meat. Season with Salt and at the end add the Cotija Cheese, Hard Boiled Eggs and Avocado. Serve with corn tostada shells.

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