Best Americas Test Kitchen Spicy Mexican Shredded Pork Tostadas Ti Recipes
AMERICA'S TEST KITCHEN SPICY MEXICAN SHREDDED PORK TOSTADAS - TI
Saw them make this on ATK and had to copy down the recipe to make in the future. It looked scrumptious! For garnish it lists Queso Fresco, fresh cilantro, sour cream, diced avocado and lime wedges.
Provided by Kerena
Categories Mexican
Time 2h20m
Yield 12 tostadas, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring pork, quartered onion, smashed garlic, thyme, 1 tsp salt and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to the surface. Reduce heat to medium-low, partially cover and cook until pork is tender, 75-90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic and thyme. Return pork to saucepan and using potato masher, mash until shredded into rough 1/2" pieces. Set aside.
- Heat olive oil in 12" nonstick skillet over medium-high heat until shimmering. Add shredded pork, chopped onion and oregano; cook, stirring often until pork is well browned and crisp, 7-10 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
- Stir in tomato sauce, chipotle powder, reserved pork cooking liquid and bay leaves; simmer until almost all liquid has evaporated, 5-7 minutes. Remove and discard bay leaves and season to taste with salt.
- To fry tostadas, heat vegetable oil in 8" heavy bottomed skillet over medium heat to 350 degrees. Using fork, poke center of each tortilla 3-4 times (to prevent puffing and allow for even cooking). Fry 1 at a time, holding tortilla down to keep it submerged. Drain on paper towel lined plate and season with salt to taste.
- Spoon small amount of shredded pork onto center of each tostada and serve with garnishes.
MEXICAN SHREDDED PORK
If you have ever been to a taco shop or a Mexican restaurants and wondered how they make the meat for their dishes then here it is. Once you make the meat, you can store it for the week in your refrigerator and use it whenever you want to throw together a quick taco or burrito, and even as stuffing for "Enchiladas Fantastico."
Provided by Cujo4x
Categories Pork
Time 5h
Yield 15-20 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet place corn oil and bring to high heat (careful!). Sear pork butt on all sides. Should be browned on all sides.
- Let pork butt rest on cutting board until cool enough to handle. Rub cumin, chili powder, salt, and pepper on all sides of pork.
- In large cast iron or equivalent make dutch oven style pan, place chicken stock. Add pork butt.
- Peel and slice into disk onion. Place onion on top of pork.
- Open can of poblanos and remove peppers, save sauce. Place poblanos on onions.
- Cover pan and set burner to lowest setting (May also be done in oven) allow to slow cook.
- Periodically it may be necessary to remove excess fluid from pan as meat cooks down.
- After approx 4 hours check to see if meat falls apart when prodded with fork. (Don't worry if it doesn't. I was told 4 hours of cooking time, my first time it took closer to eight before it flaked apart with a fork) If it doesn't flake apart, continue to cook covered and check each hour.
- When meat falls apart, remove any bones. Drain off liquid. Stir in poblano sauce left from can.
- You may use immediately for tacos, burritos, enchiladas, flautas, or any other Mexican dish requiring shredded pork.
- I recommend adding a dash of rock salt. Keep refrigerated until needed. This meat easily reheats for that quick taco fix.
- Note: EXPERIMENT! I substitute Beer for the chicken stock. Add a chunk of fatty beef that has been seered on all sides to the pot, and WOW! I also add a few fresh Jalepenos cut in half with the tops removed. See what works for you.
Nutrition Facts : Calories 196.1, Fat 12.3, SaturatedFat 3.6, Cholesterol 40.2, Sodium 75.2, Carbohydrate 9.2, Fiber 3.7, Sugar 0.6, Protein 13.5
PORK "TOSTADAS"
Where the pork becomes the tostada itself. A fun dish concept i came across. Guests and kids will enjoy this way of eating pork. Easily doubled or quadrupled.
Provided by MarraMamba
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Take each pork chop and place it between two pieces of plastic wrap and pound it out with the flat side of a meat hammer to about 1/4 inch in thickness. Continue with each chop.
- Dredge the flattened chops in corn meal. Heat oil in 12 inch sauté pan and sear on both sides, approximately 2 to 3 minutes each side. Remember your chop is very thin and will only take a short time to cook. Place on a plate until all the pieces are done.
- Top the pork "tortilla" with refried beans, a little chili and some cheddar cheese and place in an oven that has been preheated to 350°F just until the cheese melts and the chili and beans are heated through, approximately 8 to 10 minutes.
- Remove to warm plates. Have all the toppings ready and allow your guests to garnish their "tostada" as they wish.
Nutrition Facts : Calories 797.2, Fat 52.7, SaturatedFat 22.7, Cholesterol 214.4, Sodium 678.7, Carbohydrate 15.5, Fiber 4.2, Sugar 3.4, Protein 63.6
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America's Test Kitchen is well-known for providing delicious and innovative recipes that are both easy to make and full of flavor. One such recipe is their Spicy Mexican Shredded Pork Tostadas.
Ingredients
To make Spicy Mexican Shredded Pork Tostadas, you will need the following ingredients:- 2 pounds pork shoulder, trimmed and cut into 2-inch pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (4 ounces) diced green chilies, drained
- 1/4 cup chopped fresh cilantro
- 8 tostadas
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco
- 1/2 cup sour cream
- Lime wedges for serving
Instructions
To make Spicy Mexican Shredded Pork Tostadas, follow these steps:- Preheat oven to 350°F.
- In a large pot or Dutch oven, heat oil over medium-high heat. Add the pork and cook, stirring occasionally, until browned, about 10 to 12 minutes.
- Add the onion and garlic to the pot and cook until the onion is softened, about 5 minutes.
- Add the chili powder, cumin, oregano, salt, and cayenne pepper. Cook, stirring constantly, for about 1 minute, or until the spices are fragrant.
- Add the tomatoes and green chilies to the pot and bring to a simmer.
- Cover the pot and transfer it to the oven. Bake until the pork is tender and falling apart, about 2 to 2 1/2 hours.
- Remove the pot from the oven and use two forks to shred the pork.
- Stir in the cilantro.
- Arrange the tostadas on a baking sheet and bake until lightly toasted, about 5 minutes.
- Top each tostada with shredded lettuce and a generous scoop of the shredded pork.
- Sprinkle with queso fresco and dollop with sour cream.
- Serve with lime wedges.
Conclusion
Spicy Mexican Shredded Pork Tostadas are a delicious and easy-to-make recipe that is perfect for any occasion. The combination of tender pork, fragrant spices, and fresh toppings makes for a flavor-packed meal that will leave you and your guests satisfied. Plus, with America's Test Kitchen's guidance, you can be sure that the recipe will turn out perfectly every time. So why not give it a try and spice up your next meal?
When it comes to Mexican cuisine, one of the most popular dishes is shredded pork tostadas. This dish is easy to make, delicious and incredibly flavorful. A great recipe for this dish is Americas test kitchen spicy Mexican shredded pork tostadas recipe. However, as with any recipe, there are certain tips and tricks to follow to make sure that the dish comes out perfect. In this article, we will provide you with valuable tips to follow when making Americas test kitchen spicy Mexican shredded pork tostadas recipe.