Best 8 Xochipillis Pork Tostadas Recipes

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Tantalize your taste buds with Xochipilli's Pork Tostadas, a symphony of flavors that pays homage to the Aztec god of art, dance, and games. This delectable dish features succulent pork carnitas, slow-cooked in a rich and aromatic blend of spices, then nestled atop crispy tostada shells. The pork's tender texture and savory taste are complemented by a vibrant assortment of toppings, including a zesty salsa, creamy avocado slices, tangy pickled onions, and a sprinkle of cooling queso fresco cheese. This culinary masterpiece is not only a feast for the palate but also a feast for the eyes, making it perfect for any occasion, from casual gatherings to festive celebrations.

In addition to the main recipe, the article offers a treasure trove of complementary recipes that elevate the Xochipilli Pork Tostadas experience. Learn how to craft your own homemade tortillas from scratch, ensuring the perfect vessel for your culinary creation. Master the art of preparing authentic Mexican rice, adding a fluffy and flavorful side dish to your meal. Discover the secrets of creating a tantalizing salsa roja, bursting with vibrant flavors that cut through the richness of the pork carnitas. And for a refreshing twist, whip up a batch of tangy pickled onions that add a delightful crunch and acidity to each bite. With this comprehensive guide, you'll have everything you need to create an unforgettable Xochipilli Pork Tostada feast that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

AMERICA'S TEST KITCHEN SPICY MEXICAN SHREDDED PORK TOSTADAS - TI



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

Saw them make this on ATK and had to copy down the recipe to make in the future. It looked scrumptious! For garnish it lists Queso Fresco, fresh cilantro, sour cream, diced avocado and lime wedges.

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.

XOCHIPILLI'S PORK TOSTADAS



Xochipilli's Pork Tostadas image

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

2 lbs pork loin, cut into 1 inch cubes
2 medium onions, 1 quartered and 1 diced
5 garlic cloves (3 peeled and smashed, 2 minced)
4 sprigs thyme
salt, to taste
1 tablespoon olive oil
1/2 teaspoon oregano
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon dried chipotle powder
2 bay leaves
8 (6 inch) corn tortillas
canola oil for toasting tortilla
4 cups lettuce, shredded
light sour cream (optional)
fresh tomato, diced (optional)
cilantro, chopped (optional)

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.

SHREDDED PORK TOSTADAS



Shredded Pork Tostadas image

Shredded Pork Tostadas are easy and so flavorful! Tender pork is made in a slow-cooker and the tortillas are baked, not fried, making this a light, delicious meal.

Provided by Erica Walker

Categories     Dinner     Main Course

Time 6h25m

Number Of Ingredients 21

1 Lb. boneless country-style pork ribs (or you can use pork shoulder)
salt and pepper (to taste)
1 tsp. dried oregano
1 tsp. ground cumin
1 Tbsp. olive oil
1/2 onion (coarsely chopped)
2 cloves garlic (minced)
3 Tbsp. chopped jalapeno (you can use fresh but I actually like it from a jar the best)
1/2 orange (peel and all)
1 Tbsp. canola oil
6 corn tortillas
1 Tbsp. canola oil
lettuce
black beans (drained and rinsed)
diced tomatoes
diced avocado
sliced olives
light sour cream
salsa
cotija cheese crumbles
cilantro (for garnish)

Steps:

  • Salt and pepper pork liberally. Combine the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze the orange over the pork (removing any seeds) and place the orange half in the slow cooker with the pork. Cover and cook on low for 6-8 hours or on high 3-4 hours.
  • Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the canola oil over high heat. Press the shredded pork into the oil and fry until crusty on one side, cover and set aside.
  • In the meantime, preheat oven to 425-degrees. Cover a cookie sheet with aluminum foil and place tortillas on top. Brush each tortilla with oil on both sides and bake for 5 min on one side. Flip tortillas over and bake an additional 2-3 minutes or until tortillas become crispy.
  • Place about 1/4 c. of the pork mixture on each tostada (you will have leftover pork... heats up great for leftovers). Top with lettuce and additional toppings and serve!

Nutrition Facts : Calories 349 kcal, Carbohydrate 15 g, Protein 14 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 60 mg, Sodium 75 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

QUICK PULLED PORK TOSTADAS



Quick Pulled Pork Tostadas image

Tailor these tostadas to your family's liking by adding refried beans, guacamole or a fruity salsa, like mango. And if you don't have tostada shells on hand, make some in a pinch using corn tortillas.

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.

PORK "TOSTADAS"



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

XOCHIPILLI'S PORK ADOBADA TACOS



Xochipilli's Pork Adobada Tacos image

This recipe is from a Mexican restaurant close to my home town. This is one of those recipes that you prepare ahead of time and just quickly put together when it's time to eat.

Provided by Member 610488

Categories     Pork

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

2 tablespoons salt
2/3 cup fresh pineapple chunk
3/4 cup achiote paste
1/4 cup granulated garlic
7 lbs boneless pork butt
20 corn tortillas
1/4 cup cilantro, chopped

Steps:

  • Puree the salt, pineapple, achiote and garlic in a blender until a thick paste forms, adding up to 1/4 cup water if necessary.
  • Trim and remove most of the fat from the pork butt. Slice and then dice the trimmed meat and mix with half the puree. Place in the fridge and let sit for 24 hours.
  • Before cooking the pork, rub the puree into the meat, adding more if necessary. Add to a skillet and cook over medium heat until the meat is cooked through and browned, 6 to 10 minutes.
  • On a heated griddle, warm two tortillas and place them together one on top of the other, fill with meat. Garnish with a sprinkle of cilantro and serve.

Nutrition Facts : Calories 828.2, Fat 51.2, SaturatedFat 17.5, Cholesterol 209.6, Sodium 1613.2, Carbohydrate 25.8, Fiber 3.5, Sugar 1.6, Protein 63

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

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.

XOCHIPILLI'S ANCHO PORK TAMALES



Xochipilli's Ancho Pork Tamales image

This traditional Mexican recipe uses an nontraditional cooking method. Time does not include marinating or standing time. From a local Mexican restaurant.

Provided by Member 610488

Categories     Pork

Time 2h30m

Yield 24 tamales

Number Of Ingredients 20

2 cups reduced-sodium fat-free chicken broth
2 ancho chilies
1 1/2 cups frozen corn kernels, thawed
3 3/4 cups masa harina
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/4 cup lard, chilled
24 dried corn husks
1/2 cup reduced-sodium fat-free chicken broth
1/3 cup dried cherries
1 ancho chili, stemmed
1 cup onion, chopped
2 tablespoons brown sugar
3 tablespoons fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon salt
5 garlic cloves
1 (1 lb) pork tenderloin
2 cups hot water
lime wedge (optional)

Steps:

  • Prepare Basic Masa Dough up to three days ahead, and refrigerate in an airtight container.
  • Basic Masa Dough: Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.
  • Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.
  • Tamales: Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
  • Combine broth, cherries, and ancho chile in a microwave-safe dish. Microwave at HIGH for 2 minutes or until cherries and ancho are tender. Combine broth mixture, onion, and next 5 ingredients (through garlic) in a blender; process until mixture is smooth. Reserve 1/2 cup broth mixture; cover and chill. Place remaining broth mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning bag occasionally.
  • Preheat oven to 450°F.
  • Remove pork from bag, and discard marinade. Place pork on a broiler pan coated with cooking spray. Bake at 450F for 30 minutes or until a thermometer registers 155F (slightly pink). Let pork stand 20 minutes; shred pork with 2 forks. Toss shredded pork with reserved 1/2 cup broth mixture.
  • Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk, about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon pork mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
  • Steam tamales at 450F for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes. Serve with sauce and lime wedges, if desired.
  • Can be frozen for up to 3 months. Reheat in microwave for 2 minutes.

Nutrition Facts : Calories 141.2, Fat 3.9, SaturatedFat 1.2, Cholesterol 14.3, Sodium 230.4, Carbohydrate 21.5, Fiber 2.2, Sugar 1.4, Protein 6.6

Tips:

  • Choose the right cut of pork: Xochipilli's pork tostadas call for pork shoulder, also known as pork butt. This cut is ideal because it is flavorful and juicy, making it perfect for slow cooking. If you can't find pork shoulder, you can substitute pork tenderloin, but it will be a bit leaner.
  • Use a Dutch oven or slow cooker: Both of these methods will give you tender, fall-apart pork. If you're using a Dutch oven, sear the pork on all sides before adding the other ingredients and cooking it in a preheated oven. If you're using a slow cooker, simply add all of the ingredients to the pot and cook on low for 8-10 hours or on high for 4-6 hours.
  • Don't skimp on the spices: The spices in Xochipilli's pork tostadas are what give them their unique flavor. Be sure to use a variety of spices, including chili powder, cumin, paprika, and oregano. You can also add a pinch of cayenne pepper for a bit of heat.
  • Use fresh, ripe ingredients: This will ensure that your tostadas are packed with flavor. Look for fresh, ripe tomatoes, onions, and cilantro. You can also use your favorite salsa instead of making your own.
  • Assemble the tostadas just before serving: This will prevent the tortillas from getting soggy. Top the tortillas with the pork, salsa, and your favorite toppings, and enjoy!

Conclusion:

Xochipilli's pork tostadas are a delicious and easy-to-make dish that is perfect for any occasion. The combination of tender, flavorful pork, fresh salsa, and crispy tortillas is sure to please everyone at your table. So next time you're looking for a new dinner idea, give these tostadas a try. You won't be disappointed!

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