INGREDIENTS

Tinga
2 pounds boneless pork butt, trimmed of excess fat and cut into 1-inch pieces (see note)
2 medium onions, 1 quartered and 1 chopped fine
5 medium garlic cloves, 3 peeled and smashed and 2 minced or pressed through garlic press (about 2 teaspoons)
4 sprigs fresh thyme
Table salt
2 tablespoons olive oil
1/2 teaspoon dried oregano
1 (14.5-ounce) can tomato sauce
1 tablespoon ground chipotle powder (see note)
2 bay leaves
Tostadas
3/4 cup vegetable oil
12 (6-inch) corn tortillas (see note)
Table salt
Garnishes
Queso fresco or feta cheese
Fresh cilantro leaves
Sour cream
Diced avocado
Lime wedges