Recipe

Tarheel Tostados Recipe

	Notyourmomma / All my dishes 7 months, 3 weeks ago Supper made out of components of other meals, it came out well enough that it has become a planned-over type of meal. Plan to make enough to have extras to make these crunchy treats. Prep:15m Cook:10m Servings:4	Notyourmomm
	barbecue pork vinegar slaw crispy tostados

Does this look good? Yeah! / Nope

Fans

quaziefly

crabhappyc

lacrenshaw

sparow64

clbacon

aussie_mea

Ingredients

3/4 lb to 1 lb. of pulled pork shoulder

1/8 cup of barbecue sauce

1/8 cup of green chili verde sauce (jarred)

dash of apple cider vinegar

generous pinch of crushed red pepper flakes

12 corn tortillas 6 inch size

3/4 cup of veggie oil for frying the tortillas

2 - 3 cups of favorite baked beans (homemade or canned)

2 to 2 1/2 cups of shredded sharp cheddar cheese

1 bag of cole slaw mix

3 tbsp of mayonnaise

1 tbsp of yellow mustard

2 tsp of apple cider vinegar

3/4 tsp of cumin

1/4 cup of chopped cilantro

1/2 tsp of salt

1/2 tsp of pepper

1 sliced avocado, dressed with lime juice

1 chopped tomato

2 limes, cut in wedges

Directions

Gently reheat the "planned-over" pulled pork in the combined barbecue sauce, green chilie verde sauce, vinegar and pepper flakes until heated through.

Reserve.

In a deep skillet, heat the vegetable oil until 350 degrees.

Quickly fry the corn tortillas until lightly browned and crisp.

Drain on double lined paper towels. While still warm, dust with cumin powder and salt.

Reserve.

Warm the baked beans in microwave and mash with your potato masher. If they are too dry, add a touch of water or vinegar (or barbeque sauce) you want them spreadable.

Reserve.

Whisk together the mayo, mustard, cider vinegar, cumin, chopped cilantro, salt and papper.

Dress the cole slaw mix with the dressing.

Chill.

Slice avocado and dice tomato.

Heat the broiler.

On a large sheet pan.

Assemble the tostado by spreading some warmed sweet baked beans on each corn tortilla.

Top with equal portion of warmed seasoned pulled pork.

Top with cheddar cheese.

Run under broiler until cheese just melts.

Place two per plate and top each tostada with some of the chilled slaw mix.

Sprinkle with diced tomato and arrange avocado slice on top.

Serve with a wedge of lime to squeeze on top, if desired.

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Comments

crabhappychick 7 months, 3 weeks ago said:
I make a VERY similar dish! They are wonderful, aren't they?! I use leftover smoked chicken or leftover pork....the creamy crunch of the coleslaw is perfect against the soft BBQ. Instead of frying my own tostados, I was lucky enough to find some wonderful jalepeno lime crunchy shells at a local Hispanic store. I also do something similar in nacho form! Good one!

lacrenshaw 7 months, 3 weeks ago said:
Wow, nym! Thiese should be called Everything but the Kitchen Sink Tostados... You have my high 500 on this glorious post. I'm beginning my "planned-over" even as we speak!
Lorraine

sparow64 7 months, 3 weeks ago said:
WOW! This is great! you done good, gf! Saving this one.

sitbynellie 3 months ago said:
Sorry to be a know-nothing but I am British & I can't help it... what is 'pulled pork'

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