Best Shredded Pork Tostadas With Xnipec Radishes Recipes

Quick Pulled Pork Tostadas image

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 cups (1 pint) refrigerated prepared pico de gallo
1 to 2 tablespoons minced chipotle peppers in adobo sauce (about half chipotle peppers and half adobo sauce), optional
1 to 2 tablespoons minced chipotle peppers in adobo sauce (about half chipotle peppers and half adobo sauce), optional
1/2 cup chicken broth
1 pork tenderloin (about 1 1/4 pounds), cut into 4 pieces
Kosher salt and freshly ground black pepper
8 tostada shells, warmed if desired
2 cups shredded romaine lettuce
1 cup shredded Monterey Jack cheese (about 4 ounces)
1/2 cup Mexican crema or sour cream
3 small radishes, thinly sliced
Lime wedges, for serving

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.

America's Test Kitchen Spicy Mexican Shredded Pork Tostadas - Ti image

Provided by Kerena

Categories Mexican

Time 2h20m

Yield 12 tostadas, 4-6 serving(s)

Number Of Ingredients 13

2 lbs boneless pork butt, trimmed of excess fat and cut into 1-inch pieces
2 medium onions, 1 quartered and 1 chopped fine
5 medium garlic cloves, 3 peeled and smashed and 2 minced
4 sprigs fresh thyme
1 teaspoon salt
2 tablespoons olive oil
1/2 teaspoon dried oregano
1 (14 1/2 ounce) can tomato sauce
1 tablespoon dried chipotle powder
2 bay leaves
3/4 cup vegetable oil
12 corn tortillas (6-inch)
salt

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.