Tostadas with Shredded Pork (Tostadas de Tinga)
You can fry the tortillas (step 1) up to 2 hours ahead; store airtight. Or use purchased fried corn tortillas (tostadas) from a Mexican market. Use a mild, moist, slightly salty cheese such as Mexican queso fresco or farmer's cheese, or ricotta salata, from a supermarket.
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- Calories: 238
- Calories from fat: 56%
- Protein: 27g
- Fat: 33g
- Saturated fat: 11g
- Carbohydrate: 33g
- Fiber: 3.5g
- Sodium: 886mg
- Cholesterol: 76mg
- Vegetable oil for frying
- 2 dozen corn tortillas (5 to 6 in. wide; see notes)
- 2 quarts finely shredded cabbage (1 1/4 lb.)
- 1/2 cup thinly sliced radishes
- 1/3 cup lime juice
- Salt and pepper
- 6 cups hot refried black or pinto beans (purchased or homemade)
- Shredded pork
- About 1 1/2 cups chipotle salsa
- About 1 1/2 cups sour cream, Mexican crema, or crème fraîche
- 8 ounces queso fresco or farmer's cheese, crumbled (see notes)
- 2 avocados (8 oz. each), peeled, pitted, and thinly sliced, or 2 to 3 cups guacamole
- 1. Pour 1/2 inch oil into an 8- to 10-inch frying pan over medium-high heat. When the edge of a tortilla bubbles vigorously when dipped in the oil, slip tortilla into pan. Cook tortilla, pushing down into oil occasionally and turning over once, until lightly browned, about 1 minute total. Lift out with tongs and transfer to paper towel-lined baking sheets to drain. Repeat to cook remaining tortillas; set in a single layer. As they cool, stack.
- 2. In a bowl, mix cabbage, radishes, and lime juice. Add salt and pepper to taste.
- 3. Spoon cabbage mixture, refried beans, shredded pork, chipotle salsa, sour cream, cheese, and avocados into separate bowls. Serve with crisp-fried tortillas for guests to assemble their own tostadas: Spread beans on a tortilla, then add pork, cabbage, salsa, sour cream, cheese, and avocado to taste.
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