Slow Cooker Mexican Shredded Pork Tostadas
By lorik
Mexican tinga is traditionally served on tostadas (crisp fried corn tortillas), but it is also served in tacos or burritos or over rice. You can use store-bought tostada shells or make your own (recipe follows). Our favorite ready-made tostadas are Mission Tostadas Estilo Casero. Two teaspoons of minced canned chipotle chiles in adobo sauce can be substituted for the chipotle chile powder, if desired.
- 4
Ingredients
- Baked Tostadas:
- 2 pounds boneless pork butt roast, trimmed and cut into 2-inch pieces
- 1 (15-ounce) can tomato sauce
- 1 onion, chopped fine
- 4 garlic cloves, minced
- 1 1/2 teaspoons chipotle chile powder
- Salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 12 tostada shells
- Crumbled queso fresco
- Fresh cilantro leaves
- Sour cream
- Diced avocado
- Lime wedges
- 12 (6-inch) corn tortillas
- Vegetable oil
Preparation
Step 1
1. Combine pork, tomato sauce, onion, garlic, chile powder, 1 teaspoon salt, oregano, thyme, and bay leaves in slow cooker. Cook until pork is tender, 5 to 7 hours on high or 8 to 10 hours on low. Discard bay leaves. Using potato masher, mash pork in slow cooker until shredded into bite-size pieces.
2. Transfer contents of slow cooker to 12-inch nonstick skillet. Cook over high heat, stirring occasionally, until all liquid has evaporated and mixture begins to brown in spots, 10 to 12 minutes. Season with salt to taste. Spoon small amount of pork onto center of each tostada shell and serve, passing queso fresco, cilantro, sour cream, avocado, and lime wedges separately.
Baked Tostadas:
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Arrange twelve 6-inch corn tortillas in single layer on 2 rimmed baking sheets. Brush both sides of each tortilla with vegetable oil (about 2 tablespoons per sheet). Place inverted wire rack on top of tortillas on each sheet to keep tortillas flat. Bake until tortillas are lightly browned and crisp, 15 to 18 minutes, switching and rotating sheets halfway through baking.