Braised pork shoulder browned until crisp and then braised in a spicy tomato sauce and served on a tostada with all the fixings.
We prefer the complex of chipotle chile powder, but two minced canned chipotle chiles can be used in its place. Tinga is traditionally served on tostadas, but you can also use that meat in tacos or burritos or simply serve it over rice.
The cheese, cilantro, sour cream, avocado, and lime wedges are excellent garnishes but other classic mexican table accompaniments are appropriate too, including pickled radishes or onions and a tangy cabbage slaw.
If you prefer not to fry tostadas, use the oven method, arrange tortillas in a single layer on 2 rimmed baking sheets. Brush both sides of each tortilla with vegetable oil. Bake on upper middle and lower middle racks in 450 degree oven until lightly browned and crisp about 10 minutes, switching and rotating sheets halfway through baking.