Spicy Pork Tostadas Recipe

Spicy Pork Tostadas Recipe photo by Taste of Home

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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

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Spicy Pork Tostadas Recipe

Prep: 20 min. Bake: 2 hours

Yield: 8 Servings

20 120 140

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 (4 ounces) shredded Monterey Jack cheese

Directions

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 meat 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. Yield: 8 servings.

Nutritional Facts 1 tostada equals 407 calories, 20 g fat (7 g saturated fat), 81 mg cholesterol, 625 mg sodium, 26 g carbohydrate, 4 g fiber, 31 g protein.

Originally published as Spicy Pork Tostadas in Taste of Home April/May 2008