XOCHIPILLI'S PORK TOSTADAS
This recipe is from a local Mexican restaurant near my home town. A lot of slow cooking and yet easy to make. Easy recipe to make ahead. just freeze the meat and finish everything else the day of service. You can also use purchased tortillas if you don't want to make your own.
Provided by Member 610488
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 16
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.
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Arman Nirob
[email protected]This recipe is a great way to use up leftover pork. The pork was tender and flavorful, and the tostadas were crispy and delicious.
Mercy Loveness
[email protected]This recipe is definitely worth trying! The pork was tender and juicy, and the tostadas were crispy and flavorful. I would definitely make this again.
Rich Nega
[email protected]I thought this recipe was just okay. The pork was a bit bland and the tostadas were a bit too crispy.
masood malik
[email protected]This recipe was a bit too spicy for me. I would recommend using less chili powder.
Gaming Clash of clean
[email protected]I'm not sure what went wrong, but my pork turned out dry and tough. The tostadas were also soggy.
Melton Knight
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The pork is always tender and juicy, and the tostadas are always crispy and flavorful.
Md Sohag md Sohsg md Sohsg
[email protected]I made this recipe for a party and it was a hit! Everyone loved the pork tostadas and they were gone in no time.
Michaelsingingwolf
[email protected]I substituted chicken for the pork and it turned out great! The chicken was cooked perfectly and the flavors were still amazing.
M “Sparkler” M
[email protected]This recipe was easy to follow and the results were impressive. The pork was tender and juicy, and the tostadas were crispy and flavorful. I would definitely make this again.
Kyle Talley
[email protected]I'm not a huge fan of pork, but this recipe changed my mind. The pork was cooked perfectly and the flavors were amazing. The tostadas were also delicious and crispy.
Saeed Afraid
[email protected]This recipe was absolutely delicious! The pork was so flavorful and tender, and the tostadas were the perfect crispy base. I loved the combination of flavors and textures.