Spicy Pork Tostadas Recipe

4.5 1 3
Spicy Pork Tostadas Recipe
Spicy Pork Tostadas Recipe photo by Taste of Home
Publisher Photo

Spicy Pork Tostadas Recipe

Read Reviews
4.5 1 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hours

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
  • 3 garlic cloves, minced
  • 4 tablespoons vegetable oil, divided
  • 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 and garlic in 2 tablespoons oil until tender. Add 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

Nutritional Facts

1 each: 407 calories, 20g fat (7g saturated fat), 81mg cholesterol, 625mg sodium, 26g carbohydrate (4g sugars, 4g fiber), 31g protein.

  • 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
  • 3 garlic cloves, minced
  • 4 tablespoons vegetable oil, divided
  • 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
  1. 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°.
  2. In a large skillet, saute onions and garlic in 2 tablespoons oil until tender. Add 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.
  3. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpicy Pork Tostadas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
hafesar User ID: 6183157 164166
Reviewed Sep. 2, 2011

"Everyone, including my picky eater, loved this!"

Loading Image