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Pork Tostadas

January 23, 2012

Wow. These were really good. I bought some queso fresco (Mexican cheese) for a different tostada recipe that I still haven’t posted yet, and I was trying to find more recipes to use up the rest of the cheese. And this was what I found. The combination of flavors was just perfect. This is probably as close to Mexico as I’m going to get…at least for now.

pork tostada

2 lb. boneless pork butt roast (shoulder), trimmed of excess fat and cut into 1-inch pieces

2 onions

5 cloves garlic

few sprigs fresh thyme

1 tsp salt

2 Tbsp oil

½ tsp dried oregano

1 can (15 oz) tomato sauce

2 minced chipotle chiles in adobo sauce (or 1 Tbsp ground chipotle powder)

2 bay leaves

corn tortillas or tostadas

crumbled queso fresco

chopped fresh cilantro

diced avocado

sour cream

Quarter one of the onions and smash 3 garlic cloves. Put in a pot with pork, thyme, salt, and 6 cups water. Simmer over medium-high heat. Skim off any foam. Lower heat, partially cover and cook until the pork is tender, (70-90 min.). Scoop out 1 cup of the liquid and set aside. Drain pork and discard the onions, garlic and thyme. Smash up the pork into smaller pieces.

simmer pork

fry pork

Heat oil in a large skillet over medium-high heat. Dice the other onion and mince the garlic. Add pork, onion, and oregano. Cook until pork is browned and crisp. Add garlic.  Add tomato sauce, pork liquid, chipotle, and bay leaves. Simmer until most of the liquid has evaporated. Discard bay leaves.

add sauce

Spoon unto tostadas or warm corn tortillas and top with cheese, cilantro, avocado and sour cream.

Adapted from Cooks’ Illustrated.


From → Main Dishes

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