SPICY PORK TOSTADAS
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
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.
SHREDDED PORK TOSTADAS
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
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
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
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"
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
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
PORK TOSTADAS WITH CORN SALSA
Categories Onion Pork Tomato Appetizer Avocado Corn Chill Jalapeño Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 tostadas, serving 4
Number Of Ingredients 13
Steps:
- In a large saucepan combine the pork, 1 of the yellow or white onions, sliced, the vinegar, salt to taste, and enough water to cover the mixture by 2 inches, bring the water to a boil, and simmer the mixture, covered partially, for 1 1/2 to 2 hours, or until the pork is tender. Let the pork cool in the broth, transfer it to a work surface, reserving 3/4 cup of the broth, and with forks shred it. In a large heavy skillet cook the remaining yellow or white onion, chopped fine, and the garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the onion is softened and stir in the pork, the reserved broth, and salt and pepper to taste. The pork mixture may be made 1 day in advance and kept covered and chilled.
- In a large saucepan, cleaned, combine the corn with cold water to cover, bring the water to a boil, and simmer the corn for 1 minute. Drain the corn, let it cool until it can be handled, and, working over a bowl, with a serrated knife cut the kernels from the cobs. To the bowl add the tomatoes, the red onion, the jalapeños, the coriander, 2 tablespoons of the lime juice, the remaining 2 tablespoons oil, and salt to taste, stir the salsa until it is combined, and let it stand for 30 minutes. The salsa may be made 4 hours in advance and kept covered and chilled.
- Peel and pit the avocados, in a bowl mash them with a fork, and stir in the remaining 2 tablespoons lime juice and salt to taste. In a skillet heat 1/2 inch of the additional oil over moderately high heat until it is hot but not smoking and in it fry the tortillas, 1 at a time, for 1 minute, or until they are golden, transferring them as they are fried to paper towels to drain. Spread the avocado mixture on the tortillas, mound the pork mixture on it, and spoon the salsa over the pork.
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QUICK AND EASY PORK TOSTADAS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
5/5 (1)Total Time 15 minsCategory PorkCalories 694 per serving
- Place tortillas in a single layer on two ungreased baking sheets. (You can line with parchment paper or aluminum foil for easy clean-up.)
- Bake tortillas for 7-8 minutes, until crispy and slightly browned. (You can brush with some olive oil if you prefer, but it’s not necessary.)
SPICY PORK TOSTADAS RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
5/5 (1)Category PorkCuisine MexicanTotal Time 40 mins
- 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.
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PORK TOSTADAS | DISHES DELISH
From dishesdelish.com
5/5 (16)Total Time 15 minsCategory DinnerCalories 209 per serving
SLOW COOKER SALSA VERDE PORK TOSTADAS - AGGIE'S KITCHEN
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Servings 6Estimated Reading Time 5 mins
PORK VERDE TOSTADAS - THE COMPLETE SAVORIST
From thecompletesavorist.com
Cuisine MexicanEstimated Reading Time 5 minsCategory Dinner/Slow Cooker
- In a frying pan, heat the oil, and drop one corn tortilla in until it starts to brown, flip, and brown, cooks in about 1-2 minutes. Continue until all shells have been fried. Let rest on a paper towel to absorb excess oil.
- Layer the the tostadas with the pork verde, cabbage, radishes then drizzle with crema and more HERDEZ® salsa verde.
PORK TENDERLOIN TOSTADAS WITH AVOCADO | FOR THE LOVE OF ...
From fortheloveofcooking.net
Reviews 17Estimated Reading Time 2 minsServings 4
- Preheat the oven to 350 degrees. Coat both sides of the corn tortillas with olive oil cooking spray then place on the baking sheet. Place into the oven and bake for 5-7 minutes then flip them over and cook for 2-3 minutes,or until crispy and golden brown. Remove from the oven and set aside.
- Remove the silver skin from the pork tenderloin - click link up above for instructions. Dice the meat into small bite sized pieces. Heat the oil in a large sauté pan over medium high heat. Add the diced pork then season with cumin, coriander, garlic powder, oregano, sea salt, and freshly cracked pepper, to taste. Cook, stirring occasionally for 5-6 minutes or until cooked through.
- Spread sour cream on the tostada shell then spoon the pork on top. Add the lettuce, tomatoes, and avocado then sprinkle the top with cotija cheese. Serve immediately with salsa and lime wedges on the side.
BOURBON AND COKE PULLED PORK TOSTADAS WITH QUICK CORN SALSA
From supergoldenbakes.com
Reviews 4Estimated Reading Time 4 minsCategory MainTotal Time 2 hrs 55 mins
- Remove the thick layer of fat from the pork shoulder. Cut into thick chunks and pat dry with some kitchen paper.
- Mix the cornflour, sugar, coffee, salt, garlic granules, cayenne, and chilli powder together. Add to a bowl and then toss the pork to coat on all sides.
- Heat the oil in a lidded casserole dish (dutch oven) and then sear the pork on all sides - 3-4 minutes. You might need to do this in batches – if the meat is too crowded in the pot it will not brown properly.
TOSTADAS WITH SHREDDED PORK (TOSTADAS DE TINGA) RECIPE ...
From myrecipes.com
Servings 10-12Calories 238 per serving
- Pour 1/2 inch oil into an 8- to 10-inch frying pan over medium-high heat. When the edge of a tortilla bubbles vigorously when dipped in the oil, slip tortilla into pan. Cook tortilla, pushing down into oil occasionally and turning over once, until lightly browned, about 1 minute total. Lift out with tongs and transfer to paper towel-lined baking sheets to drain. Repeat to cook remaining tortillas; set in a single layer. As they cool, stack.
- Spoon cabbage mixture, refried beans, shredded pork, chipotle salsa, sour cream, cheese, and avocados into separate bowls. Serve with crisp-fried tortillas for guests to assemble their own tostadas: Spread beans on a tortilla, then add pork, cabbage, salsa, sour cream, cheese, and avocado to taste.
QUICK BBQ PORK AND PINEAPPLE TOSTADAS - LILLIE EATS AND TELLS
From lillieeatsandtells.com
5/5 (1)Total Time 25 minsCategory TostadaCalories 362 per serving
- Chop your leftover pork tenderloin into bite sized pieces. Heat a pan over medium heat and add bbq sauce to warm for just a minute. Add pork and turn off heat. You don’t want to cook the meat again… just a little bit of heat from the sauce is plenty.
- If you can’t find baked tostada shells, but want to keep those fats low, toast your own corn tortillas in a pan over medium heat, with a little oil spray and salt for a few minutes per side or until crispy.
- Place 6 tostada shells on a sheet pan. Divide the pork evenly between the shells, about 50 grams each. Sprinkle the 28 grams of cheese evenly over all six tostadas, that’s a little less than 5 grams each so yes, it’s small! Feel free to add more if you choose!
- Broil for just a couple of minutes until the cheese melts. Then top each tostada with 40 grams of pineapple salsa and 10 grams of creamy chimichurri. A few pickled onions and extra cilantro are ALWAYS a good idea.
PULLED PORK CHILE VERDE TOSTADAS - A FOOD JOURNAL
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5/5 (1)Estimated Reading Time 6 minsServings 5
- Pat the pork dry with paper towels. Mix together the spices, salt, and pepper in a small bowl and sprinkle the mixture evenly over all sides of the pork, pressing it gently into the meat.
- Layer each crispy tortilla with some of the pulled pork and grated cheese. Place the filled tortillas on the prepared baking sheet and then place in the oven for 5 minutes or until the cheese is melted.
MOJO-RUBBED PULLED PORK TOSTADAS – RECIPE | LA PREFERIDA
From lapreferida.com
Servings 12Estimated Reading Time 1 min
- Pat pork butt dry with a paper towel and season with salt. Place in an oven-safe pan or a disposable aluminum roasting pan.
- In a bowl, combine Al Pastor Seasoning, a bottle of beer, apple cider vinegar, and mojo marinade — mix well. Pour over pork butt and place in the oven for 30 minutes, uncovered.
- After 30 minutes, lower heat to 325º and flip pork over, and cover with a sheet of parchment or wax paper, followed by a sheet of tinfoil. Flip pork every hour for the next three hours. If the liquid is low, add water.
TOSTADAS WITH SHREDDED PORK (TOSTADAS DE TINGA) RECIPE ...
From sunset.com
3/5 (1)Estimated Reading Time 2 minsServings 10-12Calories 238 per serving
- Pour 1/2 inch oil into an 8- to 10-inch frying pan over medium-high heat. When the edge of a tortilla bubbles vigorously when dipped in the oil, slip tortilla into pan. Cook tortilla, pushing down into oil occasionally and turning over once, until lightly browned, about 1 minute total. Lift out with tongs and transfer to paper towel-lined baking sheets to drain. Repeat to cook remaining tortillas; set in a single layer. As they cool, stack.
- Spoon cabbage mixture, refried beans, shredded pork, chipotle salsa, sour cream, cheese, and avocados into separate bowls. Serve with crisp-fried tortillas for guests to assemble their own tostadas: Spread beans on a tortilla, then add pork, cabbage, salsa, sour cream, cheese, and avocado to taste.
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