All I was dreaming about last night was a nicely stacked tostada with beautiful layers of pulled pork, gauc with rice and beans….
…it was about time that I made it come true.
There’s a lot of layers, but the best part about this is that you don’t have to incorporate every part of the recipe and this is a fairly easy recipe since there are no fancy techniques. It’s just great layers of food combined into one. I loved making this with my husband – he made the guac and poblano spread while I made the Carnitas and tomato sauce combo. Then after the tower was built and we dug into it together!
Shredded Carnitas with
- 1/2 cup white onion, chopped
- 1 Poblano pepper, seeded and chopped
- 4 cloves garlic, minced
- 3 teaspoons chili powder
- 1 teaspoon salt
- 1 can diced tomatoes (14.5 ounces, drained)
- 1 can tomato sauce
- 1 tablespoon canola oil
- Shredded pork (Trader Joe’s traditional carnitas)
- 1 cup frozen yellow corn (Trader Joe’s frozen roasted corn)
- 2 avocados, diced
- 3 cloves garlic, minced
- 1/4 red onion, diced
- 1/4 tomato
- 1/2 jalapeno, leave in half the seeds (for some spice)
- 1 lime, juiced
Roasted Poblano Pepper Spread
- 2 Poblano peppers
- 2 cloves garlic
- 1/2 lemon, juiced
- 3/4 cup 2% Greek Yogurt
- 2 cups sharp cheddar cheese, grated
- 1 can of Cuban style black beans
- White rice
- Fresh cilantro
Shredded Pork and Tomato Sauce
- Use large non-stick skillet and place on stove with medium-high heat.
- Add oil to the pan and mix in the onion, poblano pepper and garlic together. Cook for 6 minutes or until vegetables are tender.
- While vegetables are cooking, prepare the traditional carnitas from Trader Joe’s. The easiest option is to microwave, but I prefer to place it on a roasting pan and heat up at 250F degrees for about 10-15 minutes (careful not to over cook). Once done, use fork to shred the meat.
- Add chili powder, salt, tomatoes and tomato sauce and stir until fully combined.
- Add carnitas and corn.
- Simmer for about 20 minutes.
- Combine in food processor garlic, red onion, tomato, jalapeno and lime juice and blend together until thick puree.
- Add avocados to the mixture and blend together until avocado is smooth texture.
- Scoop guacamole into bowl and place in refrigerator.
Roasted Poblano Pepper Spread
- Drizzle poblano peppers with avocado or grapeseed oil in a roasting pan.
- Roast at 400F degrees for 10-15 minutes (until exterior is charred).
- Allow the peppers to cool for 10 minutes.
- Then remove the exterior skin of the pepper.
- Slice the pepper in half and remove the seeds.
- Dice peppers and place in food processor.
- Add garlic, lemon and Greek yogurt to food processor.
- Blend until well incorporated and a smooth texture.
- Add salt and pepper to taste.
- Place in refrigerator.
- Preheat oven to 400F and line baking tray with parchment paper.
- In a small bowl drizzle avocado or grapeseed oil.
- Coat the tortillas with the oil.
- Place on baking tray and try not to overlap them too much.
- Bake for 5 minutes on one side and use tongs to flip and bake for another 3-5 minutes on the other side (until golden brown).
Combining everything together:
- Cook the beans and once done, mix with white rice.
- On serving plate, place one crispy tortilla on the bottom.
- Take a spoon full of guac and layer on top.
- Garnish with cilantro leaves and red pepper.
- Stack on top another crispy tortilla.
- Place a layer of grated cheddar cheese and a layer of carnita mixture.
- Another crispy tortilla and then the poblano pepper spread and then the bean and rice mix on top. Garnish with cilantro.
- Continue to add more layers with the crispy tortilla and see how high you can build your tostado stacker!
How high can you stack your Tostada?