PORK TOSTADAS with PICKLED red onions 🧅 | tostadas JALISCO-STYLE | Villa Cocina

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

pork shoulder

💰Cheaper: pork loin

Pork loin is a leaner cut and often less expensive.

jalapeños

💰Cheaper: banana peppers

Banana peppers provide a milder heat and are often cheaper.

avocado

🥗Healthier: mashed peas

Mashed peas can mimic creaminess with fewer calories.

In a small bowl, add 1 teaspoon of kosher salt, 1 teaspoon of onion powder, 0.5 teaspoon of garlic powder, and 0.5 teaspoon of freshly ground black pepper. Mix to combine and set aside.

Preheat the oven to 400 degrees Fahrenheit.

Remove silver skin from 2 pounds of boneless pork loin, leaving the fat on. Pat it dry with a paper towel on both sides.

Rub the pork loin with the seasoning mix, ensuring it picks up all the seasoning from the cutting board.

Pour a couple of tablespoons of olive oil over the meat and rub it in.

Line a sheet pan with aluminum foil, place a rack on top, and spray it with baking spray. Place the pork loin on the rack in the center of the oven.

Bake in the center of the oven for 15 minutes. Insert a leave-in thermometer into the thickest part of the meat.

Lower the oven temperature to 325 degrees Fahrenheit and cook until the internal temperature reaches 145 degrees Fahrenheit, which takes about 35 to 40 minutes.

Let the pork loin rest for 15 minutes, lightly covered with aluminum foil.

In a large pan over medium heat, add a couple of tablespoons of olive oil and diced quarter of a medium white onion. Cook until golden brown.

Mince 2 garlic cloves and add them to the pan right before the onions are ready, stirring for about a minute.

Remove the onion and garlic from the heat and place them in a blender with 3 cups of already cooked pinto beans, 2 cups of bean broth, and blend until completely smooth.

In the same pan, heat a couple of tablespoons of oil over medium-low heat and pour in the blended beans. Add half a cup of water to the blender to get the last bit of beans and pour it into the pan. Mix and allow to reach a simmer.

Let the beans cook for a couple of minutes, then add 1 teaspoon of kosher salt to taste and remove from heat.

Add cooked tomatoes and onion to the shredded pork loin, along with 2 peeled garlic cloves, 0.5 teaspoon of Mexican dry oregano, 1 teaspoon of kosher salt, and 1 tablespoon of sugar. Blend until smooth, adding 1 cup of room temperature water.

Assemble the tostadas by layering refried beans, shredded cabbage, pork loin, and the sauce. Sprinkle with queso fresco and top with pickled red onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens