"The pork roast can be cooked and shredded a day ahead. Simply reheat it before serving. I like to offer a variety of toppings for these tostadas, such as shredded lettuce, chopped tomato, grated cheese, salsa, and light sour cream." --CL Reader
1 tablespoon ground red pepper
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 (1 1/2-pound) boneless pork loin roast, trimmed
3 cups chopped yellow onion
3 garlic cloves, minced
1 cup chopped red bell pepper
1/2 cup frozen corn kernels, thawed
1/2 cup canned black beans, drained and rinsed
1 teaspoon crushed red pepper
1 teaspoon hot sauce
1 cup green salsa
1/2 cup diced red apple
1/2 cup chopped fresh cilantro
8 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded Monterey Jack cheese
How to Make It
Preheat oven to 350°.
To prepare pork, combine first 4 ingredients in a small bowl. Rub pork loin with pepper mixture. Place pork on a broiler pan coated with cooking spray. Bake at 350° for 1 hour or until meat thermometer registers 155°; cool and shred with 2 forks.
To prepare salsa, heat a nonstick skillet coated with cooking spray over medium-high heat. Sauté onion and garlic for 2 minutes; add red bell pepper and next 5 ingredients (bell pepper through green salsa). Reduce heat to low; cook, stirring occasionally, for 20 minutes. Stir in apple and cilantro, and cook 5 minutes.
Warm tortillas according to package directions. Place 1/2 cup pork and 1/2 cup salsa on each tortilla; sprinkle with 1 tablespoon cheese and top with desired toppings.
This recipe was indeed spicy - a little too much so for me! I would use less spice rub on the pork, because I felt like it detracted from the subtle elements in the salsa, namely the apple, corn, and black beans. The pork was perfect though - crispy on the outside and tender on the inside. I would recommend flour tortillas over corn tortillas, and sour cream on top to balance the spiciness!
Great recipe! We get tired of chicken/beef dishes, so this was a nice variation. I doubled the amount of black beans and corn, and also added fresh mango, avocado, and cherry tomatoes for the last few minutes (with the apple). It was a great combo of sweet and spicy with the pork. I ate it w/o the tortilla, used rice, and a lot of the veggies so it was more like a side dish than a salsa. Also - I did not have "green salsa" to put in it, and we didn't miss it.
This is excellent! Very spicy, which I liked. I was a bit concerned about the amount of onions called for, but it turned out really well. I sprayed the tortillas with Pam and baked them to make 'em crunchy. Will definitely make again!
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