Tarheel Tostados
From notyourmomma 15 years ago
- 10 minutes to make
- Serves 4
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.
Ingredients
- 3/4 lb to 1 lb. of pulled pork shoulder shopping list
- 1/8 cup of barbecue sauce shopping list
- 1/8 cup of green chili verde sauce (jarred) shopping list
- dash of apple cider vinegar shopping list
- generous pinch of crushed red pepper flakes shopping list
- 12 corn tortillas 6 inch size shopping list
- 3/4 cup of veggie oil for frying the tortillas shopping list
- 2 - 3 cups of favorite baked beans (homemade or canned) shopping list
- 2 to 2 1/2 cups of shredded sharp cheddar cheese shopping list
- 1 bag of cole slaw mix shopping list
- 3 tbsp of mayonnaise shopping list
- 1 tbsp of yellow mustard shopping list
- 2 tsp of apple cider vinegar shopping list
- 3/4 tsp of cumin shopping list
- 1/4 cup of chopped cilantro shopping list
- 1/2 tsp of salt shopping list
- 1/2 tsp of pepper shopping list
- 1 sliced avocado, dressed with lime juice shopping list
- 1 chopped tomato shopping list
- 2 limes, cut in wedges shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
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 w...more
crabhappychick
in Pittsburgh loved it
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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
lacrenshaw
in Horsham loved it
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WOW! This is great! you done good, gf! Saving this one.
sparow64
in Sweetwater loved it
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