Best 4 Americas Test Kitchen Spicy Mexican Shredded Pork Tostadas Ti Recipes

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.

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.

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.

SPICY PORK TACOS (AL PASTOR) - AMERICAS TEST KITCHEN RECIPE

Steps:

• 1. Toast guajillos in large Dutch oven over medium-high heat until softened and fragrant, 2 to 4 minutes. Transfer to large plate and, when cool enough to handle, remove stems. 2. Bring toasted guajillos, water, tomatoes, garlic, bay leaves, 2 teaspoons salt, ½ teaspoon pepper, sugar, cumin, and cloves to simmer in now-empty Dutch oven over medium-high heat. Cover, reduce heat, and simmer, stirring occasionally, until guajillos are softened and tomatoes mash easily, about 20 minutes. 3. While sauce simmers, trim excess fat from exterior of pork, leaving ¼-inch-thick fat cap. Slice pork against grain into 1/2-inch-thick slabs. 4. Transfer guajillo-tomato mixture to blender and process until smooth, about 1 minute. Strain puree through fine-mesh strainer, pressing on solids to extract as much liquid as possible. Return puree to pot, submerge pork slices in liquid, and bring to simmer over medium heat. Partially cover, reduce heat, and gently simmer until pork is tender but still holds together, 90 to 105 minutes, flipping and rearranging pork halfway through cooking. (Pork can be left in sauce, cooled to room temperature, and refrigerated, covered, for up to 2 days.) 5. Transfer pork to large plate, season both sides with salt, and cover tightly with aluminum foil. Whisk sauce to combine. Transfer 1/2 cup to bowl for grilling; pour off all but 1/2 cup remaining sauce from pot and reserve for another use. Squeeze 2 lime wedges into sauce in pot and add spent wedges; season with salt to taste. 6A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes. 6B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium. 7. Clean and oil cooking grate. Brush 1 side of pork with ¼ cup reserved sauce. Place pork on 1 side of grill, sauce side down, and cook until well browned and crisp, 5 to 7 minutes. Brush pork with remaining ¼ cup reserved sauce, flip, and continue to cook until second side is well browned and crisp, 5 to 7 minutes longer. Transfer to cutting board. Meanwhile, brush both sides of pineapple rings with vegetable oil and season with salt to taste. Place on other half of grill and cook until pineapple is softened and caramelized, 5 to 7 minutes per side; transfer pineapple to cutting board. 8. Coarsely chop grilled pineapple and transfer to serving bowl. Using tongs or carving fork to steady hot pork, slice each piece crosswise into 1/8-inch pieces. Bring remaining 1/2 cup sauce in pot to simmer, add sliced pork, remove pot from heat, and toss to coat pork well. Season with salt to taste. 9. Spoon small amount of pork into each warm tortilla and serve, passing chopped pineapple, remaining 6 lime wedges, onion, and cilantro separately.