Tostadas with Shredded Pork (Tostadas de Tinga)

Tostadas with Shredded Pork (Tostadas de Tinga)
Photo by Maren Caruso


  • About 1 ½ cups sour cream, Mexican crema, or crème fraîche
  • 8 ounces queso fresco or farmer's cheese, crumbled (see notes)
  • 6 cups hot refried black or pinto beans (purchased or homemade)
  • 2 quarts finely shredded cabbage (1 1/4 lb.)
  • 2 dozen corn tortillas (5 to 6 in. wide; see notes)
  • Vegetable oil for frying
  • Shredded pork
  • + 5 more ingredients
    • 2 avocados (8 oz. each), peeled, pitted, and thinly sliced, or 2 to 3 cups guacamole
    • Salt and pepper
    • About 1 ½ cups chipotle salsa
    • 1/3 cup lime juice
    • ½ cup thinly sliced radishes

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 ou...

View full recipe at My Recipes


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