Shredded Pork and Caramelized Onion Tostada
I had leftover pork from the enchiladas, and I couldn’t wait to use it again. I made a shredded pork and caramelized onion tostada and loved the tender pork, sweet onions, and crisp tortilla –the perfect flavor combination. This easy pork tostada recipe paired nicely with roasted salsa verde and guacamole.
Shredded Pork and Caramelized Onion Tostada
Caramelized Onions:
- ½ tbsp butter or olive oil
- ½ yellow onion, sliced thickly
- Sea salt, to taste
Tostada Shell:
- 1 tbsp vegetable oil
- Corn tortilla
- Sea salt, to taste
Toppings:
- ½ cup refried beans, warmed
- ½ cup shredded pork, warmed
- ½ cup mixed greens or shredded lettuce
- ¼ cup Monterey Jack cheese, shredded
- A few grape or cherry tomatoes, sliced
- 1 green onion, sliced
Serving:
- Roasted salsa verde
- Guacamole
- Sour cream
How to Make Shredded Pork and Caramelized Onion Tostada:
Caramelize the onions by heating the butter or olive oil in a skillet over medium heat. Add the onions and cook, stirring often, for 15 minutes, or until golden brown and tender. Side Note: Add a little bit of water if the onions run dry while cooking.Â
Season the onions with sea salt to taste. Remove from the pan and set aside.
Cook the tostada shell by heating the olive oil in the same skillet over medium-high heat. Add the corn tortilla and cook for 3 minutes per side, or until golden brown and crisp. Remove from the skillet and place on a paper towel to drain. Season with sea salt to taste.
To create the pork tostada, spread the warm beans over the crisp tortilla, then add the warmed shredded pork followed by the mixed greens, cheese, tomatoes, and green onions.
Serve immediately with salsa verde, guacamole, and sour cream. Enjoy.
Equipment
Ingredients
Caramelized Onions:
- ½ tbsp butter or olive oil
- ½ yellow onion sliced thickly
- Sea salt to taste
Tostada Shell:
- 1 tbsp vegetable oil
- Corn tortilla
- Sea salt to taste
Toppings:
- ½ cup refried beans warmed
- ½ cup shredded pork warmed
- ½ cup mixed greens or shredded lettuce
- ¼ cup Monterey Jack cheese shredded
- A few grape or cherry tomatoes sliced
- 1 green onion sliced
Serving:
- Roasted salsa verde
- Guacamole
- Sour cream
Instructions
- Caramelize the onions by heating the butter or olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 15 minutes, or until golden brown and tender. Side Note: Add a little bit of water if the onions run dry while cooking.
- Season the onions with sea salt to taste. Remove from the skillet and set aside.
- Cook the tostada shell by heating the olive oil in the same large skillet over medium-high heat. Add the corn tortilla and cook for 3 minutes per side, or until golden brown and crisp. Remove from the skillet and place on a paper towel to drain. Season with sea salt to taste.
- To create the pork tostada, spread the warm beans over the crisp tortilla, then add the warmed shredded pork followed by the mixed greens, cheese, tomatoes, and green onions.
- Serve immediately with salsa verde, guacamole, and sour cream. Enjoy.
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ok…it is 10 at night and I just saw your picture of this tostada and now I don't want to go to bed, I want that tostada! Great picture and wonderful recipe, yummy! I have not tried pork for mexican meat, I always use roast and shred it with mexican seasonings, I actually just posted it on my food blog, daybydaysunshine.blogspot.com and it is the best mexican meat I've had, so I will try
You really are putting that pork to good use.
Looks so colorful and really tempting.
I just learn about tostada today. Thanks for sharing. I bookmark the recipe.
That looks so delicious. Diane
that looks so tasty!
I think you should be able to find a fabulous tostada such as this in restaurants. They are hard to find. I will just try your version at home, so thank you for sharing.
Sounds fantastic! These have to be healthier than ordering from a Mexican food place, the kind with a drive thru! Even though they're delicious =)
that looks delicious! đŸ™‚ I love to cook.
http://princessedemiel.blogspot.com/
Wow, what a great use of leftover pork..Tostada looks so colorful and tasty..
Awesome way to use up the leftover pork.
Great work ♥
Totally craving Mexican at 6 a.m…..pretty normal for me. đŸ™‚
Thanks for your e-mail!
Day Two of the pork has convinced me that I need to run out for a prk shoulder and get busy slow-cooking! Another delish-looking offering!
More deliciousness!!!
Why is that my tostados never look as good as yours? đŸ™‚ They are beautiful, Pam!
No more leftover pork for me but just yummy leftover dish!