(Tostadas de Cerdo)
Tostadas are another ingenious dish created from stale tortillas. Deep-frying the tortillas helps enhance their flavor and makes them a vehicle for adding on whatever topping you want. It’s a messy and thoroughly satisfying meal—great for an easy lunch or dinner. This is my pork version that you can pile as high as you like.
1 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons freshly squeezed lime juice
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
One 16-ounce can refried beans 8 tostada shells
2 cups shredded cotija or Cheddar cheese
1 cup “Rooster’s Beak” Salsa or salsa of your choice
4 cups chopped or shredded lettuce
2 avocados, pitted (see Avocado Salad) and diced
1 cup Mexican crema
Heat a large skillet over medium-high heat. Brown the pork, onion, and garlic. Then, add the lime juice, chili powder, cumin, and salt. Cover and let cook, stirring occasionally, until the pork is cooked through, about 10 minutes.
In a microwave-safe bowl, microwave the refried beans until heated through, 1 to 1½ minutes. Spread some refried beans on each of the tostada shells. Place two tostadas on each plate. Top with the cooked pork mixture, cheese, salsa, lettuce, avocados, and a dollop of crema.