Close
Ingredients
| boneless veal breast: 3.5 lbs |
| tomato sauce: 15 oz |
| chicken broth: 1/2 cup |
| chipotle peppers: 0.2 oz |
| garlic: 6 cloves |
| salt: 1/2 tsp |
| ground cumin: 1/2 tsp |
| ground coriander: 1/2 tsp |
| black pepper: 1/4 tsp |
| canned refried beans: 1 cup |
| tostada shells: 8 |
| assorted salad greens: 1 cup |
| red tomatoes (chopped): 1 cup |
| avocados: 1 |
| mexican cheese - queso asadero (diced): 1 cup |
| sour cream: 1 cup |
Adobo Pork Tostadas
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
600 min -
Servings
4 serving(s)
Tags
1. Trim fat from roast; cut pork into chunks. Place pork in a 4- or 5-quart slow cooker. In a medium bowl, stir together tomato sauce, chicken broth, chipotle peppers, garlic, salt, cumin, coriander, and pepper; pour over pork in cooker.
2. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
3. Remove pork from cooker. Using two forks, shred pork. Reserve half of the pork (about 3 cups) and 2 cups of the sauce; store as directed below. Mix the remaining pork with 1/2 cup of the sauce. Discard any remaining sauce.
4. Spread refried beans over tostada shells. Top evenly with pork mixture. Divide greens, tomato, avocado, and cheese evenly among tostadas. Top each with sour cream. Makes 4 servings and reserves.