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
- 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
- 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.
Originally published as Spicy Pork Tostadas in Taste of Home April/May 2008
Reviews for Spicy Pork Tostadas
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 2, 2011
"Everyone, including my picky eater, loved this!"