BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

March 9 2011

Spring Break Mexico - Pork Tostada with Fresh Pico

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10 corn tortillas
1/2 pound pork shoulder roast, shredded
1/2 pound Chihuahua Cheese, shredded
1 cup black refried beans
1 tablespoon lime juice
1/2 cup fresh cilantro

Ingredients for Pico de Gallo:

1 cup tomato, diced
1 cup green onion, chopped
1 tablespoon garlic, minced
2 tablespoon fresh cilantro, chopped
1/2 seeded jalapeno, chopped
1 tablespoon lime juice
1 teaspoon cumin powder
Salt and pepper, to taste

Directions for Pico de Gallo:

Dice tomato, green onion, garlic, cilantro and jalapeno. Add cumin powder, salt and pepper. Mix all ingredients together.

Tostada Directions:

Roast pork shoulder in a 350-degree oven for one hour.

Remove pork from oven; drain the juices out of the pan and shred.

Place shredded pork in a bowl and add chopped cilantro and lime juice.

Fry corn tortillas in oil until crisp.

Spread refried beans onto corn tortilla, then top with shredded pork. Next, add cheese and place in warm oven until cheese slightly melts.

Garnish with fresh Pico de Gallo.