Name: Pork Tostadas with Guajillo-Tomato Salsa
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Cuisine: Mexican
Ingredients: 3 lb pork tenderloin; 8 tostada shells (store-bought or homemade); 2 cups refried beans (homemade or canned); 2 cups shredded lettuce (iceberg or romaine); ½ cup queso fresco, crumbled; 2 tsp kosher salt; 2 guajillo chiles, stemmed and seeded; ½ white onion, quartered; 1 tsp black peppercorns; 1 bay leaf; 3 cloves garlic (1 for salsa, 2 for braise); 3–4 Roma tomatoes (for salsa); ¼ white onion, thinly sliced (for topping); Salt to taste

Description

Tender pork with vibrant guajillo-tomato salsa served on crunchy tostada shells for a hands-on, flavorful meal.

Ingredients

3 lb pork tenderloin
8 tostada shells (store-bought or homemade)
2 cups refried beans (homemade or canned)
2 cups shredded lettuce (iceberg or romaine)
½ cup queso fresco, crumbled
2 tsp kosher salt
2 guajillo chiles, stemmed and seeded
½ white onion, quartered
1 tsp black peppercorns
1 bay leaf
3 cloves garlic (1 for salsa, 2 for braise)
3–4 Roma tomatoes (for salsa)
¼ white onion, thinly sliced (for topping)
Salt to taste

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Instructions

Prep chiles: Remove stems and seeds from the guajillos, toast briefly, and soak in hot water for 15 minutes.
Make the salsa: Roast or broil the Roma tomatoes and 1 clove garlic, blend with one soaked guajillo, salt, and soaking liquid.
Brown the pork: Dry the pork tenderloin, rub with salt, and brown in a hot pot.
Build the braise: Sauté the quartered onion, return pork, add remaining ingredients, and braise for 1½–2 hours.
Shred and season the pork, then simmer with cooking liquid and salsa.
Warm the beans gently, prepare toppings, and warm tostada shells in the oven.
Assemble the tostadas with beans, pork, salsa, lettuce, onion, and cheese. Serve immediately.

Notes

Store shredded pork separately from beans to avoid soggy shells. Tostadas are best served fresh.