7 shredded pork and vegetable tostadas Recipes

vegetable oil for frying, dozen corn tortillas (5 to 6 in. wide; see notes ), shredded cabbage (1 1/4 lb.), sliced radishes, lime juice, salt and pepper, hot refried black or pinto beans (purchased or homemade), shredded pork, chipotle salsa, sour cream , mexican crema, or creme fraiche, queso fresco or farmer s cheese, crumbled (see notes), avocados (8 oz. each), peeled, pitted, and thinly sliced , or 2 to 3 cups guacamole

onion, chopped fine, garlic cloves, minced, vegetable oil, ground pork, raisins, tomato sauce, sliced pimiento-stuffed green olives, cinnamon, vegetable oil for frying the tortillas, twelve 7-inch corn tortillas, shredded romaine or iceberg lettuce, sliced red onion or coarsely grated radishes

shredded cooked chuck roast or 2 cups cooked chicken or 2 cups cooked pork butt, canned chipotle chiles in adobo (or more ), onion , coarsley chopped, tomatoes, drained or 1 large tomato, coarsley chopped, garlic cloves, chicken bouillon cube, salt, onions, sliced into rings about 1/4 inch thick, vegetable oil, sour cream, shredded iceberg lettuce, grated parmesan cheese (optional), tostadas

olive oil, pork tenderloin , cut into strips, salt, onion, thinly sliced, red bell pepper, seeded and thinly sliced, garlic clove, minced, corn tortillas , 6 inches in diameter, refried beans, warmed, tomato, chopped, cheese, fresh cilantro, chopped

fat-free flour tortillas, vegetable cooking spray, pork tenderloin , cut into short, thin strips, minced garlic (about 2 cloves), ground cumin, pinto beans, drained, chunky salsa, shredded romaine lettuce, shredded reduced-fat cheddar cheese, chopped tomato (about 1 medium), nonfat sour cream