Best Pork Tostadas Recipes

AMERICA'S TEST KITCHEN SPICY MEXICAN SHREDDED PORK TOSTADAS - TI

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.

SPICY PORK TOSTADAS

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.

QUICK PULLED PORK TOSTADAS

Steps:

• Heat the oil in a 10-inch skillet over medium heat and add the onions. Cook, stirring occasionally, until the onions begin to soften, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/2 cup of the pico de gallo and the chipotle in adobo, if using, and cook, stirring frequently, until the tomatoes begin to break down, about 4 minutes. Add the chicken broth and bring to a simmer.
• Sprinkle the pork with 1 teaspoon salt and 1/2 teaspoon pepper. Add the pork to the skillet with the sauce and return to a simmer. Cover the skillet and simmer, flipping once, until the pork is just cooked through and tender, about 20 minutes. Remove the pork, cover loosely with aluminum foil and set aside for 5 minutes.
• Meanwhile, bring the sauce in the skillet to a boil and cook over medium-low heat until slightly thickened, about 5 minutes. Shred the pork with 2 forks, add it back to the skillet and toss well to coat. Season with additional salt and pepper if needed.
• Divide the shredded pork among the tostadas. Top with lettuce, cheese and the remaining pico de gallo. Drizzle with crema and top with radish slices. Serve with lime wedges.

PORK "TOSTADAS"

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.

PORK TOSTADAS WITH CORN SALSA

Steps:

• In a large saucepan combine the pork, 1 of the yellow or white onions, sliced, the vinegar, salt to taste, and enough water to cover the mixture by 2 inches, bring the water to a boil, and simmer the mixture, covered partially, for 1 1/2 to 2 hours, or until the pork is tender. Let the pork cool in the broth, transfer it to a work surface, reserving 3/4 cup of the broth, and with forks shred it. In a large heavy skillet cook the remaining yellow or white onion, chopped fine, and the garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the onion is softened and stir in the pork, the reserved broth, and salt and pepper to taste. The pork mixture may be made 1 day in advance and kept covered and chilled.
• In a large saucepan, cleaned, combine the corn with cold water to cover, bring the water to a boil, and simmer the corn for 1 minute. Drain the corn, let it cool until it can be handled, and, working over a bowl, with a serrated knife cut the kernels from the cobs. To the bowl add the tomatoes, the red onion, the jalapeños, the coriander, 2 tablespoons of the lime juice, the remaining 2 tablespoons oil, and salt to taste, stir the salsa until it is combined, and let it stand for 30 minutes. The salsa may be made 4 hours in advance and kept covered and chilled.
• Peel and pit the avocados, in a bowl mash them with a fork, and stir in the remaining 2 tablespoons lime juice and salt to taste. In a skillet heat 1/2 inch of the additional oil over moderately high heat until it is hot but not smoking and in it fry the tortillas, 1 at a time, for 1 minute, or until they are golden, transferring them as they are fried to paper towels to drain. Spread the avocado mixture on the tortillas, mound the pork mixture on it, and spoon the salsa over the pork.

XOCHIPILLI'S PORK TOSTADAS

Steps:

• In a large saucepan, add pork, quartered onion, smashed garlic, salt, thyme and 6 cups of water, heat on medium-high and bring to a boil. Skim any foam that rises to the surface.
• Reduce heat to medium low and partially cover. Simmer until pork is tender, 60-90 minutes.
• Drain, setting aside one cup of the liquid. Using a potato masher, smash the pork until it breaks apart.
• Heat oven to 400°F Lay tortillas out on two baking sheets. Brush them lightly with canola oil on on both sides and lightly salt. Top with upside-down cooling racks to keep them flat and bake for about 10-15 minutes, until lightly browned. You will want to swap the position of the baking sheets half-way through. Definitely keep an eye on the tortillas since they can easily go from golden brown to yucky brown fairly quickly. Set aside and allow to cool.
• Meanwhile, heat oil in a large skillet (I like cast iron for this). Add pork, diced onion and oregano and cook until browned with crisp edges, about 10 minutes. Add garlic and continue to cook until it becomes fragrant, less than a minute.
• Add tomatoes, chipotle powder, reserved liquid and bay leaves. Stir in and continue to cook until nearly all of the liquid has evaporated.
• Top each tortilla with 1/2 cup lettuce and 1/8 of the pork mixture. Optional toppings are light sour cream, diced fresh tomatoes and cilantro.

SHREDDED PORK TOSTADAS WITH XNIPEC RADISHES

Steps:

• Combine first 5 ingredients.
• Toss meat with mole sauce in microwaveable casserole; cover with lid. Microwave on HIGH 1 to 2 min. or until heated through, stirring after each minute.
• Top tostadas with meat mixture, radish mixture and sour cream.

PORK TINGA TOSTADAS

Steps:

• TINGA 1. Bring pork, quartered onion, smashed garlic, thyme, 2 tsp salt and 8 cups water to simmer in large sauce pan over med-high heat, skimming off any foam. Reduce heat to med-low, partially cover and cook til pork is tender, 75 to 90 min. 2. Drain pork, reserving 2 cups cooking liquid. (Reserve rest of liquid for another purpose). Discard aromatics. 3. Return pork to saucepan. Use a potato masher to mash until shredded into rough 1/2" pieces. Set aside. 4. Heat oil in cast iron skillet over med-high heat until shimmering. Add shredded pork, chopped onion, and oregano; cook, stirring often, until pork is well browned and crisp, 7 to 10 min. 5. Add minced garlic and cook until fragrant, about 30 seconds. 6. Stir in tomato sauces, chipotle powder, reserved cooking liquid (use enough to balance tomato sauce), and bay leaves. Simmer until almost all liquid has evaporated, 5 to 7 min. Remove and discard bay leaves and season with S&P. Can portion and freeze at this point. TOSTADAS 1. Heat vegetable oil in small cast iron skillet over medium heat (use one just big enough to hold a tortilla). 2. Poke each tortilla 3-4 times with a fork. 3. Fry 1 at a time, using a potato masher to keep submerged, until crisp and lightly browned (no flipping). 4. Drain on paper towel and season with salt.

KAILUA PORK TOSTADAS

Steps:

• Tostada It is important to have all ingredients ready to assemble tostadas and serve. In heated pan, brush tortillas lightly with cooking oil and griddle. You want them to be golden and slightly crisp but still flexible. Layer with pork, onion cilantro and a dollop of sauce. At the restaurant we serve these with a side accompaniment of Scirracha hot sauce. Pork Soak wood chips for 20 minutes in water prior to smoking. In large bowl combine soy, ginger, garlic, salt and pepper....add pork leg and marinate a minimum of 4 hours, or over night. Drain and reserve marinade. Place soaked wood chips in smoker and smoke pork for only 5 minutes. This will yield a mild smoky flavor. Heat oven to about 350-375. In a heavy roasting pan w/perforated insert, pour marinade in bottom and place pork on perforated pan, wrap in banana leaves, cover tightly w/foil and roast for 3-3 1/2 hours, until fork tender. Unwrap and discard leaves. When pork is cool enough to handle, shred into large bowl and toss 1 cup of cooked marinade with pork. Pork can be used immediately or refrigerated for another use. Cream Sauce Make ahead: Blend all ingredients but buttermilk in blender on high for 1-2 minutes. Slowly incorporate buttermilk until you have a smooth sauce or consistency of choice. Set aside at least an hour for flavors to incorporate.

QUICK PULLED PORK TOSTADAS

Steps:

• Cook's Note: To get a mixture of chipotle peppers and adobo sauce, puree a whole can in a food processor or blender. Keep on hand in your refrigerator to use when you need a bit of smoky heat.
• Heat the oil in a 10-inch skillet over medium heat and add the onions. Cook, stirring occasionally, until the onions begin to soften, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/2 cup of the pico de gallo and the chipotle in adobo, if using, and cook, stirring frequently, until the tomatoes begin to break down, about 4 minutes. Add the chicken broth and bring to a simmer.
• Sprinkle the pork with 1 teaspoon salt and 1/2 teaspoon pepper. Add the pork to the skillet with the sauce and return to a simmer. Cover the skillet and simmer, flipping once, until the pork is just cooked through and tender, about 20 minutes. Remove the pork, cover loosely with aluminum foil and set aside for 5 minutes.
• Meanwhile, bring the sauce in the skillet to a boil and cook over medium-low heat until slightly thickened, about 5 minutes. Shred the pork with 2 forks, add it back to the skillet and toss well to coat. Season with additional salt and pepper if needed.
• Divide the shredded pork among the tostadas. Top with lettuce, cheese and the remaining pico de gallo. Drizzle with crema and top with radish slices. Serve with lime wedges.
• Cook's Note: Make your own tostadas by brushing corn tortillas lightly with oil and broiling 6 inches from the heat source, turning once, until golden brown and crisp, 3 to 4 minutes.