Zesty Pork Chilorio Tostaditas

Zesty Pork Chilorio Tostaditas ingredients

• 1 lb boneless pork shoulder or loin
• 3 chiles dried guajillo chiles
• 3 cloves garlic cloves
• 2 tbsp apple cider vinegar
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp salt
• 2 tbsp vegetable oil
• 10 tortillas small corn tortillas (4-inch)
• 1/2 cup cooking oil (for frying tortillas)
• 1/4 cup pickled red onions
• 2 tbsp fresh cilantro
• 2 tbsp cotija cheese (crumbled)

How to make Zesty Pork Chilorio Tostaditas

1. Prepare the chile sauce: Remove stems and seeds from 3 dried guajillo chiles. Place the chiles in a heatproof bowl and cover with hot water. Let them rehydrate for 15-20 minutes until softened.
2. While chiles rehydrate, cut the 1 lb boneless pork shoulder or loin into 1-inch cubes. Season the pork lightly with 1/2 tsp salt.
3. Drain the rehydrated chiles and transfer them to a blender. Add 3 garlic cloves, 2 tbsp apple cider vinegar, 1/2 tsp ground cumin, 1/2 tsp dried oregano, and 1/4 cup fresh water. Blend until completely smooth. If the sauce is too thick, add a tablespoon of water at a time until a pourable consistency is reached.
4. In a large skillet or Dutch oven, heat 1 tbsp vegetable oil over medium-high heat. Add the seasoned pork cubes and sear for 6-8 minutes, turning occasionally, until browned on all sides. Drain off any excess fat.
5. Pour the blended chile sauce over the browned pork. Stir in the remaining 1/2 tsp salt. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 20-25 minutes, or until the pork is very tender.
6. Remove the pork from the sauce and shred it using two forks. Return the shredded pork to the skillet with the sauce. Cook uncovered over medium heat for 5-7 minutes, stirring occasionally, allowing the sauce to reduce and thicken and the pork to absorb the flavors.
7. Prepare the tostadas: In a separate small skillet, heat 1/2 cup cooking oil over medium heat. Fry 10 small corn tortillas one at a time for 1-2 minutes per side, until golden brown and crispy. Transfer them to a paper towel-lined plate to drain excess oil. Alternatively, use store-bought tostada shells for a quicker option.
8. To assemble, place a spoonful of the warm Zesty Pork Chilorio onto each crispy tostada shell.
9. Garnish each tostadita with 1-2 teaspoons of pickled red onions, a sprinkle of 2 tbsp crumbled cotija cheese, and a pinch of 2 tbsp fresh chopped cilantro. Serve immediately as a vibrant, easy Mexican snack.

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