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THC-shredded pork tostadas can spice up fall meals

Mexican dinner on Friday night. Bon appetit! (Dinabs Dinabs / Istockphoto)
Mexican dinner on Friday night. Bon appetit! (Dinabs Dinabs / Istockphoto)

What I love most about a tostada is all the layers of flavor in every bite.

Plus you can add any kind of meat you want: chicken, beef, pork, or even keep it vegetarian. There are even dessert tostadas!

When I was a kid my dad used to make crab tostadas — I didn’t include this meat option because we are so far from the ocean for the real good stuff, but this is still my all-time favorite combo.

No matter what meat you include or remove, it’s easy to enjoy a crunchy tostada anytime. No need to skimp on toppings either; go ahead and make it as tall and loaded as you want. So start creating your tostada tower!

Ingredients:

Pork shoulder or pork roast

1 can refried beans

2 avocados

Sour cream

Medium sized yellow corn tortillas OR pre-made tostada shells

Cortija cheese

1 red onion

Cilantro

Shredded lettuce

Chicken stock (1 can)

Canola or vegetable oil for frying

Pork rub:

1 lb dark brown sugar

¼ cup kosher salt

2 tablespoon chili powder

2 tablespoon cumin

1 tablespoon paprika

1 tablespoon granulated onion

1 tablespoon granulated garlic

1 teaspoon ground cayenne

2 teaspoon ground dry mustard

2 limes, zested

Mix all together, then rub down pork. Place on a smoker at 250 degrees for 5 hours or until internal temp hits 195-200 degrees. Or you can place in slow cooker on low 6 to 8 hours until ready to shred. If you go this route, make sure to add water or stock, fully submerging your meat.

Green Salsa Verde recipe:

1 lb of tomatillos

1 bunch cilantro

1 small yellow onion

1 tablespoon minced garlic

2 serrano chilis

1 teaspoon cumin

1 teaspoon dried oregano

10 mg (1 dropper full) of cannabis coconut oil (I’ve found it at Green Star Cannabis and Locals Canna House. Or if you’re on a budget, try a 10 mg packet of Swift’s Honey Packets at Lucky Leaf).

Salt & pepper to taste

Dice tomatillos, and mince cilantro and chilis. Place all ingredients including infused coconut oil or honey packet in a food processer and blend until smooth.

Once verde and meat are done, fry tortillas in oil until hard and crunchy. Mash avocados with a fork, as if making guacamole. Heat refried beans on low in a pan.

Layer with beans, avocado, sour cream, lettuce, onion, pork, verde, cilantro and cotija, and serve.


 
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