| Prep: 20 mins | Cook: 2 hours 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 cal | 27g | 9g | 35g |
| sugars | fibre | protein | salt |
| 5g | 7g | 40g | 1.8g |
Why I Love Mexican Carnitas Tostadas
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The Carnitas Tostadas have swiftly become one of those recipes that feel like a celebration on a plate. Every bite of these tostadas is an adventure – it’s the melding of sumptuous pork, the tang of fresh vegetables, and the authenticity of traditional spices that creates the kind of dinner that’s both exciting and deeply comforting.
Fusion at Its Finest
These Carnitas Tostadas are a testament to the beauty of culinary fusion, something that’s close to my heart. With a nod to my Gujarati upbringing and love for West Coast flavors, I’ve taken the traditional Mexican dish and given it my own unique twist. The spices envelop the pork with a warmth that’s reminiscent of Indian cuisine, yet the assembly is undeniably Mexican. This dish is one of those perfect examples of how two distinct gastronomic worlds can coalesce into something new and utterly delectable.
The Joys of Sharing Food
One thing I’ve learned from both the Indian and Mexican cultures is the importance of sharing food. This recipe isn’t just about making a meal; it’s about creating an experience to enjoy with family and friends. Faisal, my husband, often mentions how the Carnitas Tostadas remind him of the community-centric meals in his own cultural experiences. My two boys are always excited to build their own tostadas, adding a personal touch to their plates. Food is more than sustenance – it’s a vessel for connection, and these tostadas bring my family together, each and every time.
The inspiration for this dish can be found in the works of chefs like Rick Bayless, a culinary pioneer in introducing authentic Mexican cuisine to America. His dedication to the craft of Mexican food has always been an inspiration, and while I have made this recipe my own, his spirit of culinary authenticity is a thread woven through my version of Carnitas Tostadas.
While this dish is a standalone star, it pairs wonderfully with a side of elote – the Mexican street corn – or a vibrant jicama salad to balance the richness of the pork. And for those who love a good dip, a homemade guacamole or a zesty salsa verde can be great companions to the tostadas, making your meal even more of a fiesta.
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What You’ll Need
- 2 pounds of boneless pork shoulder
- 3 cups of chicken broth
- 1 large white onion, chopped
- 4 cloves of garlic, minced
- 1 teaspoon of chili powder
- 1 teaspoon of dried oregano
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground coriander
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- 6 tostada shells
- 1 cup of refried beans
- 1 1/2 cups of shredded lettuce
- 1 cup of diced tomato
- 1/2 cup of chopped fresh cilantro
- 1/2 cup of chopped white onion
- 1/2 cup of sour cream
- 1/2 cup of crumbled queso fresco
- 1 avocado, diced
- 1/2 cup of salsa
Method
Step One
Take the pork shoulder and season it generously with salt and pepper. Set it aside.
Step Two
In a large, heavy pan, heat the vegetable oil over medium heat. Add the pork shoulder and brown it on all sides, about 4-5 minutes per side. Once browned, remove the pork and set it aside.
Step Three
In the same pan, add the chopped onion and garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
Step Four
Add the chili powder, dried oregano, ground cumin, ground coriander, and bay leaf. Mix to combine and cook for another minute to toast the spices.
Step Five
Return the pork to the pan. Add the chicken broth. The broth should cover the pork; if it doesn’t, add more until it does. Bring the mixture to a simmer, cover the pan, and reduce heat to low. Cook for about 2-3 hours, or until the pork is tender and can easily be shredded with a fork.
Step Six
Preheat your oven to 400 degrees F (200 degrees C). Spread the tostada shells on a baking sheet and bake until crispy, about 3-5 minutes.
Step Seven
Once the pork is done, shred it with two forks. Then, build your tostadas: spread a layer of refried beans on each tostada shell, then top with the shredded pork, lettuce, diced tomato, chopped cilantro, chopped onion, sour cream, crumbled queso fresco, diced avocado, and salsa. Serve immediately and enjoy your Carnitas Tostadas personally.
