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!
Pork shoulder or pork roast
1 can refried beans
Medium sized yellow corn tortillas OR pre-made tostada shells
1 red onion
Chicken stock (1 can)
Canola or vegetable oil for frying
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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