Roast Pork Tostada
In honor of Cinco di Mayo I’ve posted this very tasty and simple to make Roasted Pork Tostada! A couple of days ago I posted a really great recipe for a Slow Roasted Pernil, which is a roasted pork shoulder. Dave and I went to Bj’s and bought this 10lb shoulder to make for meal prep Monday. With the new baby its been a lot more simple to cook in bulk on a Sunday or Monday and we would have dinner for the week. Needless to say we had a ton of leftover shredded pork. On the first night Dave and I had the Pernil over white rice with a side of black beans. On the next night we made delicious cuban sandwiches with warm soft cuban bread. Tonight I thought we’d celebrate Cinco di Mayo and make tostadas!
In Spanish the word tostadas means toasted. Before writing this post I looked up the history of the tostada and its pretty interesting. Tostada, also known as Tostado, is a Latin American boat shaped toasted dish (like taco), which is served as it is or used as a base for preparing various other dishes. Tostada originates in Mesoamerica, where the maza was made with red, yellow and blue or purple corn. These were ground and made into round tortilla type balls and dried in the sun. With corn farming becoming mobile, the tradition of drying corn and making tostadas carried on in various neighboring regions. Today there are countless variations of this very delicious dish.
- 1 Mission Yellow Corn extra thin tortillas
- 1 tablespoon of roasted pork
- Few pickled red onions
- 1 teaspoon of Pico di Gallo (see recipe below)
- Brush tortilla with a little bit of oil
- Bake or pan sear the tortilla until it gets nice and crispy
- Next top with shredded pork, pickled onions, and pico di gallo
- Pico di Gallo
- Finely dice half of a small red onion, medium tomato, and handful of cilantro
- Mix together and enjoy