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1
To Brine: Stir together the brining ingredients; set aside.
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2
Place the pork in a resealable plastic bag then pour in the brining liquid.
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3
Squeeze out the air, sealing tightly and refrigerate for 4 hours or up to 8 hours, but NOT longer than 8 hours total.
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4
The Tinga Base: Once marinated, remove the pork discarding the liquid; rinse with water.
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5
Place brined pork in a large pot with half the onion, bay leaf, 2 garlic cloves and just enough water to cover.
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6
Bring to a boil and then simmer for 45 minutes until tender.
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7
Remove the cooked pork from broth saving 1 cup the cooking water.
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8
When cool enough to touch, shred.
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9
Dice the other half of the onion and mince the 3 remaining garlic cloves.
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10
Cook the chorizo in a dry skillet until brown, about eight minutes.
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11
Carefully tilting the skillet, drain the oil to one side (reserve the chorizo oil) and then remove the chorizo.
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12
Puree the tomatoes in a blender with the minced garlic cloves and chipotle peppers with adobo.
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13
Transfer the chorizo oil to a large sauce pot and then cook the onions in the oil on medium heat for about five minutes or until soft.
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14
Add the tomato-chipotle puree, Mexican oregano and thyme.
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15
Cook for five minutes on medium heat and then add the shredded pork, cooked chorizo, 1/4 cup of cilantro and the 1 cup of the reserved pork cooking water.
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16
Bring to a boil and then cover and simmer for 15 minutes.
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17
It should be thick.
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18
If its too liquidy, just cook uncovered for a few minutes.
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19
Add salt to taste.
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20
The Rest: Serve on fresh tostadas, either store bought or made from corn tortillas.
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21
To make tostadas, heat an inch of oil in a skillet and fry whole tortillas on each side a couple of minutes until crisp.
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22
Place a hearty spoonful of tinga on the crisp tostada and then sprinkle on top cotija cheese and the remaining cilantro.
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23
Serve with sliced avocado and lime wedges.
