This recipe adapts and combines The Pioneer Woman Ree Drummond’s “Brisket Tostadas,” and Chipotle’s Barbacoa Copykat recipe by replacing beef brisket with slow-cooked Barbacoa Pork. Still a delightful Mexican dish, but with pork instead of beef. You may also substitute any or your favorite slow cooker or pulled pork recipe instead of the Barbacoa.
Total Time: 8 hrs
Prep: 1 hr
Cook: 6 -7 hrs
Yield: 6 servings
Peanut oil, for frying tortillas
1 package small corn tortillas
1 can black beans, drained
Several dashes of McIlhenny’s Tabasco Sauce
1/2 cup shredded Cheddar
Barbacoa Pork as needed, recipe follows
1/2 cup shredded lettuce
2 tomatoes, chopped
1/4 cup chopped onions
Small handful fresh cilantro
1/2 jalapeno, diced
Juice of 1 lime
1 avocado, diced
2 tablespoons sour cream
1/3 cup apple cider vinegar
4 teaspoons minced garlic cloves
4 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cloves
2 tablespoons vegetable oil
3/4 cup chicken broth
3 bay leaves
3 tablespoons lime juice
3 -4 chipotle chiles in adobo
4 -5 lbs pork roast or pork loin
1 sm onion, chopped
1 sm diced green bell pepper
1 sm can diced green chiles
1. To make the adobo sauce combine vinegar, limejuice, chipotles, garlic, cumin, oregano, onions, bell pepper, green chiles, black pepper, salt and cloves in a blender or processor on high speed until smooth.
2. Remove most of the fat from the roast and then cut into large chunks (2-6 as appropriate, to fit in a frying pan).
3. Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
4. Place meat into Crockpot and pour adobo sauce over meat. Add onions, bell pepper, green chiles.
5. Pour in the chicken broth and add bay leaves.
6. Cook on high heat 6 hours or on low, or all day, about 8 hours.
While still in the Crockpot, shred the meat with two forks, stir the ingredients together and lower heat to warm. When ready to assemble the tostadas, transfer the barbacoa mixture to a frying pan for ease of preparation.
Add to tortillas/tostadas when ready.
1. Preheat the oven to 325 degrees F.
2. Heat 1/2 inch of peanut oil in a small skillet until hot (when the oil has thinned and you can smell the hot oil aroma); then ease a corn tortilla into the hot oil. Press down on the center with tongs/spatula/spoon to keep the middle from puffing up. After about 20 seconds, flip it over to the other side and repeat the process.
3. When the tortilla is lightly golden (be careful not to overbrown or scorch), remove from the skillet and drain on paper towels. Use three tortillas per tostada.
4. In a small saucepan, heat the black beans with just a bit of hot sauce added to give a bit of a kick. Over medium heat, mash the beans slightly as you warm them as you want to be able to spread them onto the tortillas.
5. When the beans are sufficiently heated, you are ready for assembly.
6. For the assembly: Put one crispy tortilla on a baking sheet, and layer as follows: tortilla,beans, cheese, tortilla; beans, cheese, tortilla, beans and cheese. (You will have three tortillas stacked)
7. Under a watchful eye, bake until the cheese melts.
8. Pull out the baking sheet and layer the top tortilla with a helping of the Barbacoa Pork mixture, then add lettuce, tomatoes, onions, cilantro, jalapenos, lime juice, avocado and sour cream as you desire.
Notes: Ingredients/instructions above in red are my adaptations/additions to the original recipes.
Typical sides include tortillas, rice, black or pinto beans, cheese, pico de gallo, guacamole, and sour cream. Goes really well with Guacamole!