Pork Tinga

In a medium-sized pot, place pork, 7 cups water, chicken bouillon, garlic, bay leaves and the quartered onion. Cover and simmer for about 1-1/2 hours on medium to high heat. Reserve the stock, discard bay leaves. Remove pork and to cool and then shred it.

While pork is cooking, place guajillo chiles into warm water and let soak. Once pork is done, remove stems and seeds from chiles and place them into the blender. Add the chipotle chiles and adobo sauce.

Add diced tomatoes and sliced onions to the stock and cook about 10 minutes until tomatoes are tender. Add remaining stock and tomatoes to the blender. Blend until smooth. Add puree to the stock pot.

Shred pork and add to the puree. Add the Latin spice mix and Mexican oregano. Simmer on low heat for about 30 minutes. Salt and pepper to taste.

To assemble, place meat mixture onto a tostada. Top with queso fresco, Mexican crema, lettuce, avocado and radishes.

Notes: toppings can easily be prepared ahead of time and reheated later.