Americas Test Kitchen Spicy Mexican Shredded Pork Tostadas Ti Recipes

SPICY PORK TOSTADAS

Spicy Pork Tostadas image

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

Ingredients

3 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon cayenne pepper
1 bone-in pork loin roast (about 3 pounds)
3 large onions, chopped
4 tablespoons canola oil, divided
3 garlic cloves, minced
1 medium green pepper, chopped
1 cup salsa
1/2 cup frozen corn, thawed
1/2 cup canned black beans, rinsed and drained
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon hot pepper sauce
1/4 cup minced fresh cilantro
8 corn tortillas (6 inches)
1 cup shredded Monterey Jack cheese

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.

MEXICAN SHREDDED PORK

Mexican Shredded Pork image

If you have ever been to a taco shop or a Mexican restaurants and wondered how they make the meat for their dishes then here it is. Once you make the meat, you can store it for the week in your refrigerator and use it whenever you want to throw together a quick taco or burrito, and even as stuffing for "Enchiladas Fantastico."

Provided by Cujo4x

Categories Pork

Time 5h

Yield 15-20 serving(s)

Number Of Ingredients 9

Ingredients

2 -3 lbs pork butt
1 medium onion
1 (7 ounce) can poblano peppers
1 tablespoon cumin
4 tablespoons chili powder
salt
crushed black pepper
4 tablespoons corn oil
1/2 cup chicken stock or 1/2 cup beef stock

Steps:

In a large skillet place corn oil and bring to high heat (careful!). Sear pork butt on all sides. Should be browned on all sides.
Let pork butt rest on cutting board until cool enough to handle. Rub cumin, chili powder, salt, and pepper on all sides of pork.
In large cast iron or equivalent make dutch oven style pan, place chicken stock. Add pork butt.
Peel and slice into disk onion. Place onion on top of pork.
Open can of poblanos and remove peppers, save sauce. Place poblanos on onions.
Cover pan and set burner to lowest setting (May also be done in oven) allow to slow cook.
Periodically it may be necessary to remove excess fluid from pan as meat cooks down.
After approx 4 hours check to see if meat falls apart when prodded with fork. (Don't worry if it doesn't. I was told 4 hours of cooking time, my first time it took closer to eight before it flaked apart with a fork) If it doesn't flake apart, continue to cook covered and check each hour.
When meat falls apart, remove any bones. Drain off liquid. Stir in poblano sauce left from can.
You may use immediately for tacos, burritos, enchiladas, flautas, or any other Mexican dish requiring shredded pork.
I recommend adding a dash of rock salt. Keep refrigerated until needed. This meat easily reheats for that quick taco fix.
Note: EXPERIMENT! I substitute Beer for the chicken stock. Add a chunk of fatty beef that has been seered on all sides to the pot, and WOW! I also add a few fresh Jalepenos cut in half with the tops removed. See what works for you.

Nutrition Facts : Calories 196.1, Fat 12.3, SaturatedFat 3.6, Cholesterol 40.2, Sodium 75.2, Carbohydrate 9.2, Fiber 3.7, Sugar 0.6, Protein 13.5

AMERICA'S TEST KITCHEN SPICY MEXICAN SHREDDED PORK TOSTADAS - TI

America's Test Kitchen Spicy Mexican Shredded Pork Tostadas - Ti image

Saw them make this on ATK and had to copy down the recipe to make in the future. It looked scrumptious! For garnish it lists Queso Fresco, fresh cilantro, sour cream, diced avocado and lime wedges.

Provided by Kerena

Categories Mexican

Time 2h20m

Yield 12 tostadas, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs boneless pork butt, 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
4 sprigs fresh thyme
1 teaspoon salt
2 tablespoons olive oil
1/2 teaspoon dried oregano
1 (14 1/2 ounce) can tomato sauce
1 tablespoon dried chipotle powder
2 bay leaves
3/4 cup vegetable oil
12 corn tortillas (6-inch)
salt

Steps:

Bring pork, quartered onion, smashed garlic, thyme, 1 tsp salt and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to the surface. Reduce heat to medium-low, partially cover and cook until pork is tender, 75-90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic and thyme. Return pork to saucepan and using potato masher, mash until shredded into rough 1/2" pieces. Set aside.
Heat olive oil in 12" nonstick skillet over medium-high heat until shimmering. Add shredded pork, chopped onion and oregano; cook, stirring often until pork is well browned and crisp, 7-10 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
Stir in tomato sauce, chipotle powder, reserved pork cooking liquid and bay leaves; simmer until almost all liquid has evaporated, 5-7 minutes. Remove and discard bay leaves and season to taste with salt.
To fry tostadas, heat vegetable oil in 8" heavy bottomed skillet over medium heat to 350 degrees. Using fork, poke center of each tortilla 3-4 times (to prevent puffing and allow for even cooking). Fry 1 at a time, holding tortilla down to keep it submerged. Drain on paper towel lined plate and season with salt to taste.
Spoon small amount of shredded pork onto center of each tostada and serve with garnishes.

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