Tostadas with Shredded Pork and Spices Recipe
Crisp fried tortillas topped with re-fried beans and spiced shredded pork make a delectable treat and are often sold from stalls in Mexican City streets.
I like to switch between black and pinto re-fried beans for variety. I also found you can easily make this using a crock-pot/slow cooker; see tip below.
Ingredients
- Tostadas:
- 6 Corn Tortillas, Made Fresh or Store Bought
- Vegetable Oil, For Frying
- Pork Topping:
- 1 1/4 Lb Pork Shoulder, Cut Into 1-Inch Cubes
- 1/2 Tsp. Salt
- 1 Tsp. Vegetable Oil
- 1 Small Onion, Halved and Sliced
- 1 Clove Garlic, Crushed
- 1 Pasilla Chili, Seeded and Ground
- 1 Tsp. Ground Cinnamon
- 1/2 Tsp. Ground Clove
- 1 Cup Re-fried Beans
- Garnish:
- 2 Small Tomatoes, Seeded and Diced
- 4 Oz. Queso Fresco, Crumbled
- Fresh Sprigs Oregano
Directions
Tostadas:
1.
Pour oil into a large frying pan to a depth of 3/4-Inch. Heat the oil and fry one tortilla at a time, pressing down with a fish slice or pair of tongs to keep it flat. As soon as a tortilla is crisp, lift it out and drain it on kitchen paper.
Pork Topping:
1.
Place the pork cubes in a saucepan, pour over water to cover and bring to boil. Lower the heat, cover and simmer for 40 minutes. Drain, discarding the cooking liquid. Shred the pork, using two forks. Put it in a bowl and season with salt.
2.
Heat the oil in a large frying pan. Add the onion, garlic, chili and spices. Stir over the heat for 2 - 3 minutes, then add the shredded meat and cook until the meat is thoroughly heated and has absorbed the flavorings.
3.
Heat re-fried beans in a separate, small pan.
Construction:
1.
Place each tortilla on a plate. Top with re-fried beans. Add a little of the meat mixture, then spoon 1 tbsp. of the sour cream on each.
2.
Divide the chopped tomato among the tostadas, top with crumbled queso fresco and oregano sprigs.
Crock-Pot / Slow Cooker Version:
1.
Mix together the salt, garlic, ground chili, cinnamon, and clove. Season the pork shoulder with half of the seasoning blend.
2.
Sear the pork shoulder over medium-high heat in a saute pan, place in slow cooker with 1/2 cup chicken or vegetable broth. Add remaining seasoning. Cook on low-setting for 6 hours.
3.
Meanwhile, saute onion in pan with 2 tbsp. vegetable oil until golden brown.
4.
Remove pork and let cool slightly, dispose of broth; reserving 1/2 cup. Shred pork and return to pot with reserved broth. Add onions and heat through.
5.
Serve over tostadas with re-fried beans, sour cream, tomatoes, cheese, and oregano sprigs.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 6 servings | |
| Calories 174 | |
| Calories from Fat 64 | 37% |
| Total Fat 7.11g | 9% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.02g | |
| Cholesterol 45mg | 15% |
| Sodium 274mg | 11% |
| Potassium 366mg | 10% |
| Total Carbs 12.55g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.67g | 1% |
| Protein 15.12g | 24% |
