Ingredients for Xochipilli's Pork Tostadas
- Pork Loin
- Onions
- Garlic Cloves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- Olive Oil
- 1 teaspoon dried oregano
- Diced Tomatoes
- Dried Chipotle Powder
- 2 bay leaves
- Corn Tortillas
- Tortilla
- Shredded lettuce (amount to taste)
- Light Sour Cream
- Fresh Tomato
- Cilantro (optional)
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How to Make Xochipilli's Pork Tostadas
- In a large saucepan, combine 2 lbs pork shoulder, 1 large onion (quartered), 4 cloves garlic (smashed), 1 tsp salt, 1 tsp dried thyme, and 6 cups water. Bring to a boil over medium-high heat.
- Skim off any foam that rises to the surface.
- Reduce heat to medium-low, partially cover, and simmer until pork is incredibly tender, about 60-90 minutes.
- Remove pork from the pot and reserve 1 cup of the cooking liquid. Drain the remaining liquid.
- Using a potato masher, gently shred the pork.
- Preheat oven to 400°F (200°C). Arrange 12 corn or flour tortillas on two baking sheets.
- Brush both sides of each tortilla lightly with canola oil and sprinkle with a pinch of salt.
- Place upside-down cooling racks on top of the tortillas to prevent them from puffing up while baking.
- Bake for 10-15 minutes, flipping halfway through, until lightly browned. Watch carefully to prevent burning.
- Set aside and let cool.
- While tortillas bake, heat 2 tablespoons of oil in a large skillet over medium heat.
- Add the shredded pork, 1/2 cup diced onion, and 1 teaspoon dried oregano. Cook until browned and slightly crispy, about 10 minutes.
- Add 2 cloves minced garlic and cook for less than a minute, until fragrant.
- Stir in 1 (14.5 ounce) can diced tomatoes (undrained), 1 teaspoon chipotle powder, the reserved 1 cup pork cooking liquid, and 2 bay leaves.
- Simmer until most of the liquid has evaporated, about 5-7 minutes.
- To assemble, top each tortilla with 1/2 cup shredded lettuce, 1/8 of the pork mixture, and your desired toppings.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
11g
Fat
29g
Carbs
5g
