- Tostada
- 1 pound pork tenderloin, cubed
- ½ onion, cut into chunks
- 1 garlic clove, minced
- Oil, as needed
- 10 corn tortillas
- 2 carrots, peeled, grated
- ½ red onion, thinly sliced
- 1 bundle fresh chives
- 3 Anjou, Bosc, or Red Anjou USA Pears, sliced and cored
- Lemon juice
- 3 cups grated cheddar cheese
- 1 head lettuce, grated
- Dressing
- ½ cup olive oil
- 1 teaspoon freshly ground black pepper
- 2 jalapeño peppers, seeded and chopped
- 1 teaspoon cilantro seeds
- 3 tablespoons vinegar
- Salt and pepper to taste
Heat water to boiling in a saucepan. Add the pork meat with the onion and the garlic clove; season with salt and pepper. While the meat is cooking, mix the dressing ingredients. Add salt and pepper to taste and set aside. Add a little oil to a frying pan and brown the tortillas until they are golden and crisp. When the pork is cooked, shred meat and mix with grated carrots, red onion, and chives; mix well and season with additional salt and pepper to your taste. Slice the pears and set them aside. Bathe the pears in a light lemon and water solution to prevent browning.
Place one tortilla on each serving plate; add ½ cup cheese and a spoonful of meat. Top with a second tortilla, lettuce, and pear slices. Pour dressing over top or serve with dressing on the side.
preparation time: 45 minutes
yield: Makes 5 servings
- Serving Size: 1 Tostada (237g)
- Calories: 410
- Carbohydrate: 26g
- Dietary Fiber: 4g
- Protein: 21g
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