Xochipilli's Pork Tostadas
This recipe is from a local mexican restaurant near my home town. A lot of slow cooking and yet easy to make. Easy recipe to make ahead. Just freeze the meat and finish everything else the day of service. You can also use purchased tortillas if you don't want to make your own.
Steps
In a large saucepan , add pork , quartered onion , smashed garlic , salt , thyme and 6 cups of water , heat on medium-high and bring to a boil.
Skim any foam that rises to the surface.
Reduce heat to medium low and partially cover.
Simmer until pork is tender , 60-90 minutes.
Drain , setting aside one cup of the liquid.
Using a potato masher , smash the pork until it breaks apart.
Heat oven to 400f lay tortillas out on two baking sheets.
Brush them lightly with canola oil on on both sides and lightly salt.
Top with upside-down cooling racks to keep them flat and bake for about 10-15 minutes , until lightly browned.
You will want to swap the position of the baking sheets half-way through.
Definitely keep an eye on the tortillas since they can easily go from golden brown to yucky brown fairly quickly.
Set aside and allow to cool.
Meanwhile , heat oil in a large skillet.
Add pork , diced onion and oregano and cook until browned with crisp edges , about 10 minutes.
Add garl.
Ingredients
pork loin, onions, garlic cloves, thyme, salt, olive oil, oregano, diced tomatoes, dried chipotle powder, bay leaves, corn tortillas, tortilla, lettuce, light sour cream, fresh tomato, cilantro