Time: 55 min.
Complexity: easily
Servings: 8

These pulled pork tostadas are easy to customize to suit your family's tastes and preferences. You can add refried beans, guacamole, or a fruit salsa like mango to the basic filling! And if you don't have crispy tostadas, you can make them with corn tortillas.

Ingredients:

• 1 tbsp. vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 cups chilled pico de gallo
• 1–2 tablespoons crushed chipotle peppers in adobo sauce (about half chipotle peppers and half adobo sauce), optional
• 0.5 cup chicken broth
• 1 pork tenderloin (about 600 g), cut into 4 pieces
• 8 tostadas, warm if desired
• 2 tbsp. shredded romaine lettuce
• 1 cup grated Monterey Jack cheese (about 110 g)
• 0.5 cup sour cream
• 3 small radishes, thinly sliced
• Lime wedges for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork tenderloin, tostados, chipotle peppers in adobo sauce, Monterey Jack cheese, romaine lettuce, salsa sauce, lime, radish

We recommend

Preparation:

Step 1
• In a 10-inch (25 cm) skillet, heat the oil over medium heat and add the onion. Cook, stirring occasionally, until the onion begins to soften, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/2 cup pico de gallo and chipotle adobo sauce, if using, and cook, stirring frequently, until the tomatoes begin to break down, about 4 minutes. Add the chicken broth and bring to a simmer.
Step 2
• Sprinkle the pork with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add the pork to the pan with the sauce and return to a simmer. Cover the pan and simmer, turning once, until the pork is cooked through and tender, about 20 minutes. Remove the pork, cover loosely with foil, and set aside for 5 minutes.
Step 3
• Meanwhile, bring the sauce to a simmer in the skillet and cook over medium-low heat until slightly thickened, about 5 minutes. Shred the pork with two forks, return it to the skillet, and toss well to coat. Season with additional salt and pepper if needed.
Step 4
• Arrange the shredded pork among the tostadas. Top with lettuce leaves, cheese, and the remaining pico de gallo. Drizzle with sour cream and top with radish slices. Serve with lime wedges.
  
  

  Culinary note

  
  To make a chipotle pepper and adobo sauce mixture, puree the entire jar in a food processor or blender. Keep it on hand in the refrigerator for when you need a spicy, smoky flavor.
  
  You can make your own tostadas. To do this, lightly brush corn tortillas with oil and broil them in the oven, 6 inches from the broiler, turning once, until golden brown and crisp, 3–4 minutes.

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