Sunday, August 30, 2009

Mexican Pork Tostadas (modified from a Rick Bayless recipe)

I have had such a taste for Mexican foods, I think it has something to do with my recent segment taping with Karen Meyer of ABC at Carnivale last week (will keep you posted on the air date). I also have this recipe from Rick Bayless that I have been dying to try… most importantly, it’s tomato season, don’t worry - this recipe calls for canned tomatoes, so you can make it year round!

Here we go…

Rick’s recipe originally contained coarsely shredded chicken, but I had some pulled pork leftovers so I changed it up, use equal amount of chicken for equally tasty results.

Smoky Pork Tostadas
Serves 6-8

1 tablespoon olive oil
1 small onion, thinly sliced
1 red pepper, thinly sliced
¾ cup Frontera Chipotle Salsa
1 cup diced canned tomatoes with their juice
1 tablespoon cider vinegar
2 cups shredded, cooked pork shoulder
Kosher salt to taste
1 avocado, small dice
1 tomato, small dice
24 small cilantro leaves
24 tortilla chips

Heat large skillet over medium high heat.
Add 1 tablespoon olive oil and heat for one minute.
Cook onion and pepper until tender and light brown, for about 5 minutes.
Stir in salsa, tomatoes and vinegar.
Simmer, stirring until thick, for about 5 minutes.
Stir in shredded pork and cook to reheat, remove from heat and cool.
Season with Kosher salt as needed.
Top each tortilla chip with a heaping tablespoon of pork mixture, a few pieces of avocado (guacamole works great too!), tomatoes and cilantro, serve immediately.


Next post: Support groups, blogs and other resources for savvy allergenistas!

Don’t forget to buy your tickets for our September 12th Safe and Sound Dinner at DaLuciano’s – tickets almost sold out.
Come try multiple dishes and lots of treats to take home.
New additions to our gift bag!

Click here for menu
Click here for gift bag contributors

No comments: