I’m all about using my leftovers these days, so nothing is going to waste here in my household, and what better way to transform this past weekend’s Slow-Roasted Marinated Pork Shoulder, than to make something Mexican. I love tostadas, the traditional kind, not the big bowled flour tortilla kind you get in those Americanized Mexican food chains. A simple fried corn tortilla, piled high with freshly shredded pork shoulder, a little beans, cheese and a tangy cabbage slaw is what I think of when I say, authentic Mexican tostada.
For starters, the pork is already cooked, but you need to break it down just a bit more with a touch of broth, so it’s soft and easy to break apart with a fork. What makes carnitas different than just shredded pork, is that you cook the pork in a little oil to crisp up the edges, and turn what’s already delicious into outstanding. It doesn’t take much time, and it’s worth this next step because the little crispy bits give it such flavor and personality.
If this meal isn’t comfort food, then I don’t know what else is. I crave these tostadas quite often in fact, and if you can prepare them at this level, you may not need to go to the local taco truck to get your fix….just maybe, but I doubt it.
3/4 pound cooked pork shoulder, cut in chunks
1/2 cup chicken broth
1 teaspoon onion powder
1/2 teaspoon ground cumin
8 corn tortillas
14 ounces refried beans, either canned or homemade
1/1/2 cups shredded jack cheese
2 cups shredded cabbage mix
2 scallions, sliced
1/3 cup sour cream
salt & pepper
salsa, for topping
vegetable oil for cooking
- In a small saucepan, add leftover pork, broth, cumin and onion powder. Place over low heat and cover with lid. Cook until meat is easily pulled apart with fork and broth has been absorbed, about 20-30 minutes. Sprinkle with salt and pepper, and add 2 teaspoons oil, turn heat to medium-high. Stir pork for 3-4 minutes, or until the edges begin to get crispy, remove from heat and keep covered with lid.
- In a sauté pan, add 2 teaspoons oil and fry tortillas on both sides until deep golden brown. Add more oil between batches as necessary. Remove and reserve on a paper towel lined plate.
- In a bowl, add cabbage mix, scallions, juice of 1/2 lime and a big pinch of salt and pepper, stir until combined. Heat beans in a microwave for 2 minutes with 1/4 water added, stir until smooth.
- Layer tostadas – corn tortilla, beans, carnitas, cheese, cabbage, salsa and top with just another pinch of cheese. Enjoy!