Chile-Rubbed Pork Tostadas Recipe

Cooking Directions

• STEP 1.In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper. Rub the spice mixture all over the pork tenderloin.
• STEP 2.Heat oil in a large skillet over medium-high heat. Add the pork tenderloin and cook until browned on all sides, about 5 minutes.
• STEP 3.Transfer the pork to a baking dish and roast in the oven at 375°F (190°C) for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
• STEP 4.Remove the pork from the oven and let it rest for 5 minutes before slicing it into thin strips.
• STEP 5.Meanwhile, heat a small amount of oil in a separate skillet over medium heat. Fry the corn tortillas until crispy and golden brown, about 1-2 minutes per side.
• STEP 6.To assemble the tostadas, spread a layer of refried beans on each crispy tortilla. Top with the sliced pork, shredded lettuce, diced tomatoes, and crumbled queso fresco.
• STEP 7.In a small bowl, whisk together sour cream, lime juice, and salt to make the lime crema. Drizzle the crema over the tostadas.
• STEP 8.Garnish with fresh cilantro and serve immediately.

Cooking Tips

• For extra flavor, marinate the pork tenderloin in the spice rub overnight.
• If you prefer a spicier tostada, add some sliced jalapenos or hot sauce.
• You can also add avocado slices or guacamole as a topping for extra creaminess.

Storage and Serving

• Leftover pork tostadas can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the tostadas in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the tostadas with a side of Mexican rice and a refreshing salsa for a complete meal.