Pork & Poblano Tostadas
Halve & peel onion. Thinly slice. Finely chop 2 T.
1
Dice Roma tomato. Zest & halve lime.
2
Halve, core & thinly slice poblano pepper crosswise into strips.
3
In skillet, brown 10 oz ground pork with 1T Southwest spice.
4
Add sliced onion & pepper. Cook 5-7 minutes.
5
Spray or drizzle tortillas with oil.
6
Add 1T tomato paste, a pinch of chili powder & 1/4 c water to skillet. Season with pepper.
7
Cover pork mixture to keep warm.
Toast tortillas at 400° until golden brown, 4-5 mins per side.
8
For pico de gallo, combine tomato, diced onion, juice from half of lime, salt & pepper.
9
For crema, combine 4 T sour cream, squeeze of lime juice, pinch of zest, water to dilute, salt.
10
Top tortillas with Mexican cheese blend. Place back in oven 1-2 mins to melt cheese.
11
To serve, top cheesy tortilla with pork mixture.
Add pico de gallo & crema. Serve with lime wedge.
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