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Spicy Pork Tostadas

 Spicy Pork Tostadas
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
8 ServingsPrep: 20 min. Bake: 2 hours


  • 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,

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Spicy Pork Tostadas (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.