I’m on a Carnitas tear I realize – this is the fourth post this week that includes it in some way. But you too could make slow cooker pork carnitas and serve it up for days just naming it different things. (Jim Gaffigan fan? You’re welcome (audio clip).) Today, it’s Pork Carnitas Tostadas.
The trick to assembling a perfect tostada is to stack the crispy tortilla with just enough toppings so that you can lift it to your mouth and take a bite without everything toppling off.
I’m terrible at it.
I’m the same at a salad bar, building a mountain of lettuce, cucumbers, cauliflower, tomatoes, carrots, green peas, corn, mushrooms, pickled beets and croutons that no mere mortal could balance all the way back to the table without a rolling rogue tomato or two. So when you assemble these, try to be realistic. Or don’t.
When I decided to bake the corn tortillas instead of frying them, I wasn’t sure if they’d be crispy enough. They were. But you need to make sure that they’re crispy all the way to the center before removing them from the oven. Otherwise they’ll be chewy instead of having that lovely crunch.
If you happen to have leftover slow cooker pork carnitas in your refrigerator and a little tub of homemade refried beans (like we’ve had this week), you can whip these Pork Carnitas Tostadas up in about 15 minutes for lunch or dinner, even breakfast – you could top them with an egg! (If you’ve been reading this blog for awhile, you already know that I want to top everything with an egg.)
Easy Carnitas Tostadas
- 4 small corn tortillas
- olive oil for brushing tortillas
- 1 cup refried beans from a can or homemade
- 2 tablespoons leftover cooking liquid from carnitas or stock
- 1 cup slow cooker pork carnitas
- shredded jack cheese
- slices avocado
- thinly shredded green cabbage
- cherry tomatoes halved
- sour cream
- leaves cilantro
For the Carnitas
Start by making Slow Cooker Pork Carnitas.
For the Tostadas
Preheat oven to 400°F.
Line a baking sheet with parchment paper and arrange tortillas in a single layer. Brush tortillas generously on both sides with olive oil.
Bake tortillas until crisp, 10 to 12 minutes, flipping once halfway through cooking time.
Meanwhile, heat refried beans in a small saucepan over low heat, adding water or stock if beans are dry.
if carnitas has been refrigerated, warm it up by heating a skillet over medium heat. Add cold carnitas, olive oil and cooking liquid or stock; cook and stir until heated through.
To assemble tostadas, spread each tostada with 1/4 cup refried beans and top with 1/4 cup carnitas. Layer with desired toppings and serve.