SPICY PORK TOSTADAS

Spicy Pork Tostadas image

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

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Ingredients

3 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon cayenne pepper
1 bone-in pork loin roast (about 3 pounds)
3 large onions, chopped
4 tablespoons canola oil, divided
3 garlic cloves, minced
1 medium green pepper, chopped
1 cup salsa
1/2 cup frozen corn, thawed
1/2 cup canned black beans, rinsed and drained
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon hot pepper sauce
1/4 cup minced fresh cilantro
8 corn tortillas (6 inches)
1 cup shredded Monterey Jack cheese

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.