Carnitas Tostada
Watching the NFL game tonight? You’re going to want to add this 5-Step Carnitas Tostada to your lineup. A crispy shell heaping with seasoned refried beans, shredded pork, mozzarella and lettuce and topped with L&B Fresh Pico de Gallo and crema, this is everything you want in a tostada. It’s a little bit hot because of the chili powder and cayenne and a little bit cool because of the crema. And because it’s made with ready-to-heat L&B Shredded Pork Carnitas, you still have plenty of time to make a run to the store and bring it all together pre-kick-off.
As for how to eat this bad boy, the best play is to ditch the fork and knife and opt for a side-to-side attack — pinching the sides of the tostada, start by taking small bites from the least-heaping side, then work your way to the middle. Try crushing it from the center first and you may crush your chances of keeping a clean lap, unless that’s your thing.
- Heat the oven to 350 F. On a large baking sheet, evenly spread 6 tostada shells and bake for about 10 minutes until crispy and warm.
- In a large bowl, whisk together 1 15-oz can refried beans, 1 tsp ground cumin, ½ tsp chili powder and ¼ tsp cayenne pepper until smooth and fully incorporated.
- Spread about ¼ cup of the beans on each tostada shell.
- Top each tostada with about ¼ cup L&B Shredded Pork Carnitas and ⅓ cup shredded mozzarella cheese. Bake for about 10 minutes or until the cheese is melted.
- Plate the tostadas and top each with shredded lettuce, crema and L&B Fresh Pico de Gallo. Garnish with chopped cilantro and a lime wedge. Enjoy.
