Quick Pulled Pork Tostadas
Quick Pulled Pork Tostadas is a gluten free main course. This recipe makes 8 servings with 293 calories, 20g of protein, and 15g of fat each. For $1.64 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Several people made this recipe, and 426 would say it hit the spot. If you have lime wedges, vegetable oil, tostada shells, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 55 minutes. With a spoonacular score of 59%, this dish is good. Try Pulled Pork Tostadas, Jamaican Jerk Pulled Pork Tostadas, and Slow Cooker Hawaiian Pulled Pork Tostadas for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1/2 cup chicken broth
1 to 2 tablespoons minced chipotle peppers in adobo sauce (about half chipotle peppers and half adobo sauce), optional
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
Lime wedges, for serving
1/2 cup Mexican crema or sour cream
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 small onion, finely chopped
2 cups (1 pint) refrigerated prepared pico de gallo
1 pork tenderloin (about 1 1/4 pounds), cut into 4 pieces
3 small radishes, thinly sliced
2 cups shredded romaine lettuce
8 tostada shells, warmed if desired
1 tablespoon vegetable oil
Equipment:
frying pan
aluminum foil
Cooking instruction summary:
Heat the oil in a 10-inch skillet over medium heat and add the onions. Cook, stirring occasionally, until the onions begin to soften, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/2 cup of the pico de gallo and the chipotle in adobo, if using, and cook, stirring frequently, until the tomatoes begin to break down, about 4 minutes. Add the chicken broth and bring to a simmer. Sprinkle the pork with 1 teaspoon salt and 1/2 teaspoon pepper. Add the pork to the skillet with the sauce and return to a simmer. Cover the skillet and simmer, flipping once, until the pork is just cooked through and tender, about 20 minutes. Remove the pork, cover loosely with aluminum foil and set aside for 5 minutes. Meanwhile, bring the sauce in the skillet to a boil and cook over medium-low heat until slightly thickened, about 5 minutes. Shred the pork with 2 forks, add it back to the skillet and toss well to coat. Season with additional salt and pepper if needed. Divide the shredded pork among the tostadas. Top with lettuce, cheese and the remaining pico de gallo. Drizzle with crema and top with radish slices. Serve with lime wedges.
Step by step:
1. Heat the oil in a 10-inch skillet over medium heat and add the onions. Cook, stirring occasionally, until the onions begin to soften, about 4 minutes.
2. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
3. Add 1/2 cup of the pico de gallo and the chipotle in adobo, if using, and cook, stirring frequently, until the tomatoes begin to break down, about 4 minutes.
4. Add the chicken broth and bring to a simmer.
5. Sprinkle the pork with 1 teaspoon salt and 1/2 teaspoon pepper.
6. Add the pork to the skillet with the sauce and return to a simmer. Cover the skillet and simmer, flipping once, until the pork is just cooked through and tender, about 20 minutes.
7. Remove the pork, cover loosely with aluminum foil and set aside for 5 minutes.
8. Meanwhile, bring the sauce in the skillet to a boil and cook over medium-low heat until slightly thickened, about 5 minutes. Shred the pork with 2 forks, add it back to the skillet and toss well to coat. Season with additional salt and pepper if needed.
9. Divide the shredded pork among the tostadas. Top with lettuce, cheese and the remaining pico de gallo.
10. Drizzle with crema and top with radish slices.
11. Serve with lime wedges.
Nutrition Information:
covered percent of daily need
