TOSTADAS WITH PORK
1 pound ground
1. cup chopped onion
1 (8 ounce) jar taco sauce
1 teaspoon salt
1/2 teaspoon chili powder
1/4 cup sliced pitted ripe olives
Cooking oil
4 corn or flour tortillas, about 7-inch diameter*
FOR SERVING:
3 to 4 cups shredded lettuce
1/2 cup shredded Monterey jack or Cheddar cheese, optional
1 medium-size tomato, cut in thin wedges
1/2 cup dairy sour cream
Additional taco sauce (optional)
In skillet, lightly brown ground pork and onion.
Add taco sauce, salt and chili powder; cover arid cook over low heat 15 minutes or until pork is done and flavors blended. Stir in ripe olives.
Heat about 1/8 inch oil in large skillet over medium high heat. Fry tortillas, one at a time, turning frequently until crisp, slightly puffed and lightly browned. Drain on paper towels.
For each tostadas place a crisp tortilla on a plate. Top with layer of lettuce, then hot pork mixture (about 2/3 cup). Sprinkle with cheese, if used. Garnish with tomato wedges and dollup of sour cream. Serve with additional taco sauce, if desired.
*If large tortillas are not available, make 6 to 8 tostadas using the smaller tortillas.
Makes 4 large tostadas
From: Recipelink.com
Source: Recipe booklet: National Pork Producers Council, not dated
1 pound ground
1. cup chopped onion
1 (8 ounce) jar taco sauce
1 teaspoon salt
1/2 teaspoon chili powder
1/4 cup sliced pitted ripe olives
Cooking oil
4 corn or flour tortillas, about 7-inch diameter*
FOR SERVING:
3 to 4 cups shredded lettuce
1/2 cup shredded Monterey jack or Cheddar cheese, optional
1 medium-size tomato, cut in thin wedges
1/2 cup dairy sour cream
Additional taco sauce (optional)
In skillet, lightly brown ground pork and onion.
Add taco sauce, salt and chili powder; cover arid cook over low heat 15 minutes or until pork is done and flavors blended. Stir in ripe olives.
Heat about 1/8 inch oil in large skillet over medium high heat. Fry tortillas, one at a time, turning frequently until crisp, slightly puffed and lightly browned. Drain on paper towels.
For each tostadas place a crisp tortilla on a plate. Top with layer of lettuce, then hot pork mixture (about 2/3 cup). Sprinkle with cheese, if used. Garnish with tomato wedges and dollup of sour cream. Serve with additional taco sauce, if desired.
*If large tortillas are not available, make 6 to 8 tostadas using the smaller tortillas.
Makes 4 large tostadas
From: Recipelink.com
Source: Recipe booklet: National Pork Producers Council, not dated
MsgID: 3148337
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Tuesday 9-23-08 Recipe Swap - Assorted R...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Tuesday 9-23-08 Recipe Swap - Assorted R...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Tuesday 9-23-08 Recipe Swap - Assorted Recipes (6) |
Betsy at Recipelink.com | |
2 | Recipe: Simple Bouquet Garni (1973) |
Betsy at Recipelink.com | |
3 | Recipe: Homemade Dijon-Style Mustard (1973) |
Betsy at Recipelink.com | |
4 | Recipe: Orange-Glazed Pork Roast (using orange juice concentrate and honey) |
Betsy at Recipelink.com | |
5 | Recipe: Tostadas with Pork (using ground pork) |
Betsy at Recipelink.com | |
6 | Recipe: Deep Fried Clams (using oyster crackers and canned clams) (Crisco Oil, 1986) |
Betsy at Recipelink.com | |
7 | Recipe: Savory Sausage Dressing (Crisco Oil, 1986) |
Betsy at Recipelink.com |
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