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.
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
SPICY PORK TOSTADAS
I serve these flavorful tostadas as a casual meal for family or friends. My husband and I love the salsa topping so much that I often double that part of the recipe so we have some left over to serve with chicken, on burgers or as a dip. -Kathy Smith, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Combine the oregano, salt, pepper and cayenne; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 160°., In a large skillet, saute onions in 2 tablespoons oil until tender. Add garlic; cook 1 minute longer. Add the green pepper, salsa, corn, beans, paprika, pepper flakes and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally. Stir in the cilantro; keep warm. , Shred pork with two forks; keep warm. In a large skillet, fry tortillas, one at a time, in remaining oil for 2 minutes on each side or until golden. Drain on paper towels. , Place tortillas on serving plates; top with shredded pork, onion mixture and cheese.
Nutrition Facts : Calories 407 calories, Fat 20g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 625mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.
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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.