This spicy Mexican shredded pork known as tinga boasts all the smoke and fork-tendernesss of good barbecued pulled pork. Even better, it cooks completely on the stove.
We venture to Chicago to learn about Rick Bayless’s famous empanadas, and then we share our own recipe. Next, we make another test kitchen favorite: pork tostadas.
In Latin America, crisp pastry pockets stuffed with briny spiced beef make a savory, transportable lunch. We wanted to streamline the recipe in time to serve it for dinner.
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