PORK "TOSTADAS"

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Pork

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

2 tablespoons corn oil
4 pork chops, boneless and less than an inch thick
cornmeal (for dredging)
1/2 cup refried beans
3/4-1 cup of your favorite red chile
1 cup cheddar cheese or 1 cup monterey jack cheese
shredded lettuce
diced tomato
diced red onion
sliced black olives
sour cream
guacamole
more shredded cheese
salsa

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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