(photo courtesy of America's Test Kitchen)
These slightly spicy pork tostadas were AMAZING! They are not hard to make, they just take some time. We also made our tostadas the way they describe in the recipe (fried in oil) but I suppose if you're looking for a healthier alternative you could brush the tortillas with EVOO and bake them until crispy. (But for the record they won't be the same... so go ahead... just this once and indulge in a crispy fried tortilla!! :-)
I was just reading on America's Test Kitchen's website that the video of how to make these should be available in a few weeks. Click on this link, it will take you to the web page, check there to see if the video has been posted. After watching it you'll see how easy these are to make!!
Ingredients
- 2 pounds boneless pork butt, (I used a pork shoulder and it turned out just fine) 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 or pressed through garlic press
- 4 sprigs fresh thyme
- S&P
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1(14.5-ounce) can tomato sauce
- 1 tsp. cayenne pepper (use only a 1/2 a tsp. if you don't want the pork to be too spicy)
- 2 bay leaves
Directions
- Cut up your pork in 1-inch pieces and trim it of most the excess fat. Don't trim all the fat off as it will keep the pork tender as it cooks.
- Bring pork, quartered onion, smashed garlic cloves, thyme, 1 teaspoon salt, and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to surface. Reduce heat to medium-low, partially cover, and cook until pork is tender, 75 to 90 minutes.
- Drain pork mixture, through a colander, reserving 1 cup cooking liquid or the stock. Discard the onion, garlic, and thyme.
- Return pork to saucepan and, using potato masher, mash until shredded into rough ½-inch pieces, set aside.
- Heat the EVOO in a large 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 to 10 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Stir in tomato sauce, cayenne pepper, reserved pork cooking liquid, and bay leaves; simmer until almost all liquid has evaporated, 5 to 7 minutes. Remove and discard bay leaves and season with salt and pepper to taste.
Ingredients:
- 3/4 cup vegetable oil
- 6 inch corn tortillas
- Salt
Directions:
- Heat vegetable oil in small skillet over medium heat (if you have a thermometer heat it to 350 degrees).
- Using fork, poke center of each tortilla 3 or 4 times (to prevent puffing and allow for even cooking). Fry 1 at a time, holding metal potato masher in upright position on top of tortilla to keep it submerged (see photo below), until crisp and lightly browned, 45 to 60 seconds (no flipping is necessary).
- Drain on paper towel-lined plate and season with salt to taste. Repeat with remaining tortillas.
Serve your tostadas with the pork and your favorite garnishes. Here are a few suggestions, avocado, cilantro, lettuce, tomato, queso fresco or your favorite cheese.
