Spicy Pork Tostadas
These easy pork tostadas are made with cubes of boneless pork that marinate while you prepare the other ingredients. After a quick pan-searing, the pork is layered atop crisp corn tortillas along with refried beans, lettuce, fresh salsa and crumbled cheese to make a flavorful one-dish dinner. Treat yourself to an icy cold margarita to go with them!
- 3/4 lb boneless pork loin, cut into 1/2-inch cubes
- 1-1/2 tablespoons vegetable oil
- Juice of 1/2 lime
- 2 tablespoons onion, finely chopped
- 1 clove garlic, finely chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pinch of allspice
- Pinch of cayenne
- Freshly ground black pepper
- 4 corn tortillas (6-inch)
- 1 large tomato, diced
- 3 scallions, thinly sliced
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 cup refried beans
- Leaf lettuce, roughly chopped
- 1 cup queso fresco, crumbled (see notes)
- 1/2 cup sour cream
First marinate the pork. Combine the pork, oil, lime juice, onion and garlic in a bowl. Mix the cumin, cinnamon, salt, allspice, cayenne and a few grinds of black pepper in a small dish. Add to the pork mixture and marinate for 30 minutes at room temperature.
While the pork marinates, crisp the tortillas. Preheat the oven to 375°F. Place the tortillas on a baking sheet in a single layer and bake until crisp, 8 to 12 minutes. Remove from the oven and set aside.
Next, make the salsa. In another bowl, combine the diced tomato, scallions, jalapeño and cilantro. Season to taste with salt and pepper and set aside.
To cook the pork, heat a large pan over medium-high heat, add the pork and cook just until done, about 2 minutes. Remove from the pan with a slotted spatula and set aside. Add the refried beans to the liquid that remains in the pan from the pork, combine well and heat through.
To assemble the tostadas, spread about 1/4 of the refried beans on each tortilla and top with a serving of pork. Top with lettuce, tomato salsa, crumbled queso and a dollop of sour cream.
Makes 4 servings
If you can't find queso fresco, a low salt crumbled feta or shredded Monterey jack cheese would work just as well.
This is an original recipe created & tested by the editors of MyGourmetConnection