How to make pork tinga tostadas
NBCNEWS.COM ・ JULY 2013
“There are also two quintessentially Mexican cooking techniques put to use in this recipe, and perhaps they, even more than the chiles, are what make this dish so unmistakably Mexican. First is the dry-roasting of the chiles and vegetables. Most cooks would coat them in oil and either toss them into a broiler or fry them in pan; instead, Mexican cooks use no oil and roast them on a comal or in a cast iron skillet until they’re blackened and charred, a step that intensifies flavor and gives ingredients a certain bitterness. Next, is the “frying” of sauce. While it may seem counterintuitive that you can “fry” a liquid, that’s exactly what happens here and doing so helps turn a regular sauce into something thicker, richer, silkier and more complex.”