Thursday, July 19, 2012

Pork Tostadas

This past weekend, I cooked a Boston butt in the slow cooker with chipotles in adobo sauce, beer, and orange marmalade. Strange combination, but the flavor worked. It’s no secret that we love Mexican food and I’m always trying to think of new ways to enjoy it. Instead of the usual nachos or quesadillas, I decided to use the shredded pork and reheat some pinto beans I had in the freezer to make tostadas. (You can substitute ground beef or shredded chicken, black beans, and tomatillo salsa.) This will definitely become part of our menu rotation. Enjoy!

Pork Tostadas
4 corn tortillas
Canola oil
Pinto beans
Shredded pork
Tomato salsa (I omitted the corn in this batch.)
Shredded cheese
Sour cream
Chopped fresh cilantro

1. Pour oil to a 1/2-inch depth in a cast-iron skillet; place over medium heat. Once the oil is hot, place tortillas, 1 at a time, in the oil, and cook for 1 minute on each side. (This softens the tortillas.)
2. Place tortillas on a aluminum foil-lined baking sheet. Spread each with beans, and top with pork and next 2 ingredients.
3. Bake at 400° for 5 to 10 minutes or until cheese melts. Top with sour cream and cilantro, and serve immediately.

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