Wednesday, February 24, 2010

Pork Tostadas


Yesterday I posted about a spice-encrusted pork tenderloin that could be doubled in order to make a round-two recipe. Well, here it is…pork tostadas. This was such a fun dinner to make and since most of the cooking was done the night before, it’s almost like having a night off in the kitchen! This is another meal that I had never tried before. It is quite similar to a taco, but what stood out was the flavor from the pork. The spice rub gives the meat the Mexican inspired flavor, added in with some of my favorite toppings and it was a fun, effortless meal! I decided not to post a guacamole recipe. I still haven’t found the perfect recipe yet, so if you have a favorite, use it in this dish!

Pork Tostadas

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3 tablespoons corn oil

6 (5 inch) corn tortillas

2 (10 oz) cans black beans

1 (10 oz) can diced tomatoes

Pork Tenderloin, warmed and shredded

Salsa (homemade or canned)


Sour Cream

Garnish: fresh cilantro

In a large nonstick skillet, heat corn oil over medium-high heat. Cook tortillas on each side until golden. Drain on paper towels.

In a small saucepan, add drained beans and canned tomatoes and cook over medium-low heat, stirring often, until all liquid has evaporated. Use a potato masher to mash beans.

To assemble tostadas, layer beans, salsa, guacamole, shredded pork, and sour cream on each tortilla. Garnish with fresh cilantro, if desired.

Source adapted from: Cooking with Paula Deen, January/February 2009

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