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Carnitas Tostadas
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Description
Slow cooked pork, crispy cheesy tortillas, and Serrano salsa to top it all off…
Ingredients
- FOR THE PORK:
- 1 pound Pork Tenderloin
- 4 cloves Garlic, Minced
- 1 whole Onion, Sliced
- 1 Tablespoon Cumin
- 1 Tablespoon Smoked Paprika
- ½ teaspoons Sea Salt
- 1 teaspoon Black Pepper
- ½ cups Corona Light
- FOR THE TOSTADAS:
- 8 whole Whole Wheat And Corn Tortillas
- ½ cups Pepper Jack Cheese, Shredded
- ½ cups Cheddar Cheese, Shredded
- 1 cup Serrano Salsa
- 1 ear Corn, Shucked, Roasted, Then Cut Kernels Off The Cob
- 1 cup Cherry Tomatoes, Cut In Half
- ½ cups Green Onions, Sliced
- 1 cup Cilantro, Roughly Chopped
- ½ cups Cojita Cheese
- Serrano Salsa & Guacamole For Serving
Preparation
Into a slow cooker add pork, garlic, onions then sprinkle with seasonings and pour beer over everything. Cook on high at least 4 hours until tender. Or you can cook on low for 8-10 hours.
Once pork is tender, use two forks to shred it then mix it together with the liquid and spices.
Meanwhile preheat oven to 450 F. Take 2 jumbo muffin tins and flip them upside down. Place tortillas each over a different muffin cup pressing them down gently to form them into the shape of a cup. Bake in the oven for about 10 minutes until tortillas have shaped into a bowl and are crisp. Remove pans from oven, sprinkle the inside of each bowl with pepper jack and cheddar cheese, and place them on a baking sheet. Put them back in the oven for just a couple of minutes until cheese is melted.
Once tortillas are done, assemble tostadas. Into each bowl add shredded pork, top with Serrano salsa, corn, tomatoes, green onions, cilantro and cojita cheese.
Enjoy.
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