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.

Enjoy!

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

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Come try multiple dishes and lots of treats to take home.
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