Pork Tostadas

Russ Myers

By
@Beegee1947

Plan for leftover pork roast to make this tasty dish. Makes a great dish for family nights or when watching the big game.

October has become known as Pork Month because it marked the time of year when hogs are traditionally marketed.
Compliments: Wisconsin Energy Cooperative


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Comments:

Serves:

8 Servings

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

4 c
cooked pork loin, shredded
1 Tbsp
mexican seasoning, (blend of cumin, cayenne and garlic powder)
1 Tbsp
vegetable oil
8
tostadas
2 c
refried black beans, or refried red beans
1/2 c
red onions, thinly sliced
1/2 c
radishes, thinly sliced
4 c
lettuce, shredded
2 Tbsp
queso fresco cheese, crumbled
2 Tbsp
cilantro, finely chopped
4
limes, cut into wedges
hot sauce, if desired

Directions Step-By-Step

1
Stir together cooked pork and Mexican seasoning.

Heat oil in large skillet over medium-high heat.

Add pork to skillet and saute for about 2 minutes to brown.
2
Lay tostadas onto plates and spread each with 1/4 cup of beans.

Top each with 1/2 cup of shredded pork.

Toss together vegetables and mound a generous 1/2 cup on each tostada.

Sprinkle all with cheese and cilantro.
3
Serve with lime wedges and hot sauce, if desired.
4
TIP:
Cook 2-inch pork loin chunks in boiling water for 1-1/2 hours or until tender and easy to shred when cooled.

About this Recipe

Main Ingredient: Pork
Regional Style: Mexican
Dietary Needs: Diabetic
Other Tags: Quick & Easy, Healthy