Friday, July 18, 2014

Pork Tostadas

Pork Tostadas
Picture and recipe courtesy of Lauren Buczkowski

Sometimes you just feel like something easy and quick for dinner that doesn't take a lot of prep time. Tostadas are something that can be very versatile. You can make them with fish, you can make them with pork, you can make them with turkey or chicken. This is one I made with pork. It is such a simple recipe and a good, filling meal. It is also something that you get to cook all day in a crock pot and forget about. 

Pork loin is something that you can buy really inexpensively. It usually comes in large portions as well, allowing you to freeze part of it for another meal. Buy them when they are on sale. 

·       6” corn tortillas (I like to use white corn tortillas) 
·       1 lb pork loin roast
·       ¾ cup apple cider vinegar
·       2 Tablespoons honey
·       ½ cup water
·       Salt
·       Pepper
·       Garlic 2 cloves minced
·       Tomatoes
·       Avocado
·       Plain nonfat greek yogurt 1 cup
·       Cilantro 1/4 cup
·       Chives 1 tablespoon
·       Cheddar cheese
·       Limes

Place the pork loin into a crock pot. Lightly salt and pepper the pork loin. Add in apple cider vinegar, honey, 1 clove of garlic and water into the crock pot. Cover and cook on low for 6-8 hours. 

When the meat is done, use two forks to shred it and then let it sit in the liquid until you are ready to serve. 

Get your toppings ready: Cheddar Cheese, chop tomatoes, dice avocado, Slice limes. 

To make the sauce to go on top of the tostadas, mix yogurt, remaining garlic clove, Chopped cilantro, chives, salt to taste and the juice of 1/2 a lime. 

Heat broiler and place tortillas onto a baking pan. Spray with cooking spray. Place under the broiler and watch them because they can burn quickly. Usually only cook for a minute or two. Flip them over and toast the other side. 

To put them together use 2 tortillas, 1 red container of meat, 1/2 blue of cheese split between the two, 1/2 blue of avocado, top with tomatoes and 2 tablespoons of sauce (one for each tostada) Sprinkle with cilantro if wanted and a squeeze of lime. 

Here is how I would count this meal: 
1 Red  (for the meat and sauce) 1 Blue, 1 Yellow

You don't use enough tomatoes to count it as a full green container.  

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