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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. 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 |
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 |
Directions:
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 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.
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.
4. Place tortillas on serving plates; top with shredded pork, onion mixture and cheese. Yield: 8 servings.
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