The easiest way to describe Tostadas if you've never heard of them is simple... Think about how much you love normal soft tacos.... now times that by 100!!! And basically all you have to do is shallow fry your tortilla wraps for about 30 seconds each side, drain and voila you have the crunchiest most satisfying base for all of your favourite taco fillings.
For this recipe I'll be sharing an authentic Mexican slow cooked pork filling known as Cochinita Pibil, because it one of my favourite tacos fillings and the soft melt in the mouth pork goes perfectly with the crunchy taco base. Its a very mild, sweet and tangy in flavour and very very more-ish. Then stack it even higher with your favourites like guacamole, pink pickled onions, jalapeños, crumbly cheese the combinations are endless!!
If however you want something quicker or less fussy you really can top it with just about anything you want, another favourite of ours is simply, a well cooked steak, slice and then topped with guacamole. Or for even less fuss I like to buy some cook in the oven pre prepared bbq pulled pork which makes a superb and easy midweek meal!!
So if you want something tasty and a lot quicker then feel free to just follow the tostada shell part and top with anything you like. It does take concentration to make sure the oil isn't to hot or to cold but just keep an eye on it, and always be cautious when using hot oil to fry.
Prep time 20 mins, plus over night marinating
Cooking time 4hrs
1kg pork shoulder joint
1.5tbsp of salt
50g of El Yucateco Achiote paste (comes in 100g block) see tips below
300ml fresh orange juice
3 fat garlic cloves
3tsp cumin seeds
3tsp ground coriander
300ml water
1 Lime
8 mini flour tortillas wraps
Veg oil for shallow frying, about 1cm in your frying pan
Put the pork joint into a roasting tray and season well all over with salt, put to one side while we make the paste.
In a blender add the Achiote paste, garlic cloves, cumin seeds, ground coriander and orange juice, blend into a lovely marinade, add a splash of water if it seems a little thick.
Cover the pork joint in the marinade, cover and refrigerate over night or for at least 4hours.
When your ready to cook, heat the oven to 160c and 300ml of water to the marinated pork cover in foil and put in the oven for 4 hours, or package advised cooking time, basting regularly, skimming any excess fat and topping up with water so that it doesn't dry out if needed.
Once the cooking time is up you should be able to shred the meat with two forks, if its not quite ready just pop back in for 30 mins.
Use the juices and marinade in the roasting tin as a sauce, if its too thin put it in a pan and reduce and if its to thick add a splash of water.
Squeeze over the lime to freshen up the fatty meat. Keep warm while you make the tostadas.
Have a plate lined with a sheet of kitchen roll ready to drain any excess oil on the tortillas.
In a high sided skillet or frying pan add your veg oil until its about 1cm deep.
Heat pan on a medium to high heat, the oil will be hot enough if you add one tiny drop of water it will sizzle.
Now one by one add the tortillas, use tongs to fry on each side for 30 seconds or until golden, remove and put on to the kitchen towel, they may still be a little soft but they should stiffen up while they're draining. Continue until they are all cooked.
Remember to take the oil off of the heat once finished.
Serve by placing on a plate and stacking up with the shredded pork and all your favourite taco toppings.
My pink pickled onion recipe is available in a separate recipe on my page, a great addition to this recipe, or any tacos, or burgers, or just to eat straight from the jar, check it out!!
I get some of the harder to find Mexican and South American food items from an online supermarket called..... www.mexgrocer.co.uk
