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Pork Tostadas with Mexican Rice

The beauty of a tostada is that all of the ingredients sit on top so you can pile it as high as you want and theoretically, it should be a bit less messy than a traditional taco (not sure I have experienced this, but maybe you are less messy than I am!). My Mom made these growing up by crisping up the corn tortillas in the oven and then topping them with refried beans and a slice of american cheese and then putting them back in the oven to get warm and melty. It was so simple, but so delicious! I have taken the liberty of updating that recipe by adding some shredded pork that has been spiced with chili powder and ground cumin, as well as changing out the sliced cheese for some shredded aged cheddar. The tomatoes can be whatever you have on hand, but in this pic I used some really amazing rainbow grape tomatoes. On the side, a simple mexican-flavored rice with some tomato sauce, chili powder, and cumin….yum!

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

  • 1 + ½ cups Pork, shredded
  • ¾ Cup Grape Tomatoes
  • ¾ Cup 6oz Shredded Aged Cheddar Cheese
  • 8-10 Corn Tortillas
  • 1 Cup White Long Grain Rice, uncooked
  • 1 can Refried Beans
  • 1 teaspoon Chili Powder ½ for pork, ½ for rice
  • 1 teaspoon Ground Cumin ½ for pork, ½ for rice
  • ½ teaspoon Dried Oregano
  • 2 tsps Salt 1 teaspoon for pork, 1 teaspoon for rice, 1 teaspoon (or less) for tortillas
  • 1 teaspoon Ground Pepper ½ for pork, ½ for rice
  • 1 Olive Oil Spray Can amount varies
  • ½ cup Sour Cream Optional for garnish

Instructions

  1. Preheat oven to 300 degrees F.

    Slice the tomatoes in half.

  2. Make the rice according to package instructions.

  3. Place all tortillas flat on a sheet pan and spray each side with Spray Olive Oil.  If you don't have a spray, then brush the olive oil on lightly.  Lightly salt each tortilla on one side.  Place in the oven and bake for 15 minutes.  Flip the tortillas over and bake for another 10-15 or until crisp and browned, but be sure to watch so they do not burn.  Remove from oven, but keep tortillas on sheet pan, ready for assembling.

  4. For the Shredded Pork, use previously roasted tenderloin or Pork stew meat that has been slow cooked to be very tender and shred-able.  Shred the pork with forks or with fingers.

  5. Add the shredded pork to a saucepan with the chili powder, cumin, oregano, salt, and pepper.  Add 2 Tbls Water and mix all together until all seasonings coat the pork.  Heat through.

  6. In a separate saucepan, warm the refried beans through.

  7. While the tortillas are baking and pork and beans are warming, make the rice.  To a bowl, add the rice, tomato sauce, chili powder, cumin, salt, and pepper.

  8. Assemble: To the tortillas, spread a layer of the warmed refried beans.  Layer some shredded pork, then sprinkle the cheese.  

  9. Now, you can put these back in the fridge to melt the cheese or you can eat them just like this.  If you want cheese melted, put back in the oven for 5-10 minutes.  

  10. Add the tomatoes at the end for a fresh burst of flavor.

    Enjoy!