Tostadas with Shredded Pork (Tostadas de Tinga)

Name: Tostadas with Shredded Pork (Tostadas de Tinga)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 454 grams avocados each), peeled, pitted, and thinly sliced, or 2 to 3 cups guacamole; 567 grams quarts finely shredded cabbage; 24 corn tortillas (5 to 6 in. wide; see notes); 355 milliliters About sour cream, Mexican crema, or crème fraîche; 227 grams queso fresco or farmers cheese, crumbled (see notes); 79 milliliters lime juice; 1 liters hot refried black or pinto beans (purchased or homemade); 118 milliliters thinly sliced radishes; 355 milliliters About chipotle salsa; 12 servings Salt and pepper; 12 servings Shredded pork; 12 servings Vegetable oil for frying

Tostadas with Shredded Pork (Tostadas de Tinga) is a gluten free main course. This recipe serves 12. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains around 16g of protein, 16g of fat, and a total of 415 calories. This recipe is typical of Mexican cuisine. A mixture of radishes, pork, lime juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Pour 1/2 inch oil into an 8- to 10-inch frying pan over medium-high heat. When the edge of a tortilla bubbles vigorously when dipped in the oil, slip tortilla into pan. Cook tortilla, pushing down into oil occasionally and turning over once, until lightly browned, about 1 minute total. Lift out with tongs and transfer to paper towel-lined baking sheets to drain. Repeat to cook remaining tortillas; set in a single layer. As they cool, stack.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Baking Sheet

Paper Towels

Frying Pan

Tongs

In a bowl, mix cabbage, radishes, and lime juice.

Ingredients you will need

Lime Juice

Radish

Cabbage

Equipment you will use

Bowl

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Spoon cabbage mixture, refried beans, shredded pork, chipotle salsa, sour cream, cheese, and avocados into separate bowls.

Ingredients you will need

Refried Beans

Pulled Pork

Sour Cream

Avocado

Chipotle Chiles

Cabbage

Cheese

Salsa

Equipment you will use

Bowl

Spread beans on a tortilla, then add pork, cabbage, salsa, sour cream, cheese, and avocado to taste.

Ingredients you will need

Sour Cream

Tortilla

Avocado

Cabbage

Cheese

Spread

Beans

Salsa

Pork

Equipment

Ingredients

Servings:

454grams

avocados each), peeled, pitted, and thinly sliced, or 2 to 3 cups guacamole 567grams

quarts finely shredded cabbage 24

corn tortillas (5 to 6 in. wide; see notes)355milliliters

About sour cream, Mexican crema, or crème fraîche 227grams

queso fresco or farmer's cheese, crumbled (see notes)79milliliters

lime juice 1liters

hot refried black or pinto beans (purchased or homemade)118milliliters

thinly sliced radishes 355milliliters

About chipotle salsa 12servings

Salt and pepper 12servings

Shredded pork 12servings

Vegetable oil for frying

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pulled Pork. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The La Celian Elite Malbec with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.