Pork Tostadas with Corn Salsa Recipe

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Ingredients

Count

Nutrition

326

Calories

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Ingredients:

Serving

2 lb boneless pork shoulder , cut into 2-inch pieces
2 yellow or white onions
3 tbsp distilled white vinegar
2 garlic cloves, minced
3 tbsp vegetable oil plus additional for frying the tortillas
3 ears of corn
2 tomatoes, chopped fine
1/2 cup finely chopped red onion
1 to 2 fresh jalapeno chilies including the seeds, or to taste, minced (wear rubber gloves)
1/2 cup loosely packed fresh coriander, chopped fine
4 tbsp fresh lime juice
2 avocados (preferably california )
eight 7-inch corn tortillas

Directions:

In a large saucepan combine the pork, 1 of the yellow or white onions, sliced, the vinegar, salt to taste, and enough water to cover the mixture by 2 inches, bring the water to a boil, and simmer the mixture, covered partially, for 1 1/2 to 2 hours, or until the pork is tender. Let the pork cool in the broth, transfer it to a work surface, reserving 3/4 cup of the broth, and with forks shred it. In a large heavy skillet cook the remaining yellow or white onion, chopped fine, and the garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the onion is softened and stir in the pork, the reserved broth, and salt and pepper to taste. The pork mixture may be made 1 day in advance and kept covered and chilled.
In a large saucepan, cleaned, combine the corn with cold water to cover, bring the water to a boil, and simmer the corn for 1 minute. Drain the corn, let it cool until it can be handled, and, working over a bowl, with a serrated knife cut the kernels from the cobs. To the bowl add the tomatoes, the red onion, the jalapeños, the coriander, 2 tablespoons of the lime juice, the remaining 2 tablespoons oil, and salt to taste, stir the salsa until it is combined, and let it stand for 30 minutes. The salsa may be made 4 hours in advance and kept covered and chilled.
Peel and pit the avocados, in a bowl mash them with a fork, and stir in the remaining 2 tablespoons lime juice and salt to taste. In a skillet heat 1/2 inch of the additional oil over moderately high heat until it is hot but not smoking and in it fry the tortillas, 1 at a time, for 1 minute, or until they are golden, transferring them as they are fried to paper towels to drain. Spread the avocado mixture on the tortillas, mound the pork mixture on it, and spoon the salsa over the pork.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	325.91 Kcal (1365 kJ)
Calories from fat	153.55 Kcal
		% Daily Value*
Total Fat	17.06g	26%
Cholesterol	68.03mg	23%
Sodium	77.67mg	3%
Potassium	872.42mg	19%
Total Carbs	14.99g	5%
Sugars	2.16g	9%
Dietary Fiber	4.49g	18%
Protein	28.74g	57%
Vitamin C	21.6mg	36%
Iron	2.6mg	14%
Calcium	47.6mg	5%

Amount Per 100 g
Calories	127.78 Kcal (535 kJ)
Calories from fat	60.2 Kcal
		% Daily Value*
Total Fat	6.69g	26%
Cholesterol	26.67mg	23%
Sodium	30.45mg	3%
Potassium	342.04mg	19%
Total Carbs	5.88g	5%
Sugars	0.85g	9%
Dietary Fiber	1.76g	18%
Protein	11.27g	57%
Vitamin C	8.5mg	36%
Iron	1mg	14%
Calcium	18.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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