Crispy Pork Tostadas with Pico De Gallo and Crema

If you love the flavors of tacos but crave the crunch of nachos, tostadas are the perfect solution. These crispy pork tostadas start with flour tortillas layered with two types of cheese and baked until golden and melty. Then, they’re topped with savory spiced ground pork, sautéed green peppers and onions, a bright homemade pico de gallo and a cool drizzle of sour cream.

This recipe is all about layering textures and flavors: the crispy base, the juicy pork, the fresh tomatoes and onions and the creamy finish. It’s a satisfying meal that comes together quickly, making it ideal for busy weeknights or casual gatherings. Serve these tostadas with extra lime wedges and your favorite hot sauce for a truly supreme experience.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Dice the onion and tomato. Thinly slice the long green pepper into rings. Set aside.
3. In a medium bowl, combine the ground pork, Southwest spice blend and Tex-Mex paste. Mix well to coat the pork evenly.
4. Heat 2 teaspoons of cooking oil in a large skillet over medium-high heat. Add the seasoned pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate and set aside.
5. In the same skillet, add the remaining 2 teaspoons of oil. Sauté the diced onion and sliced green pepper until softened, about 3-4 minutes. Remove from heat.
6. Place the flour tortillas on the prepared baking sheet. Sprinkle the Monterey Jack cheese and Mexican cheese blend evenly over each tortilla.
7. Bake the tortillas for 5-7 minutes, until the cheese is melted and the edges are golden and crispy.
8. While the tortillas bake, make the pico de gallo: in a small bowl, combine the diced tomato, half of the sautéed onion and pepper mixture and a pinch of salt. Stir to combine.
9. Remove the tortillas from the oven. Top each with the cooked pork, the remaining sautéed onions and peppers and a spoonful of pico de gallo.
10. Drizzle with sour cream (or crema) and serve immediately. Enjoy!

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. They may be slightly smaller and crisp up nicely. Adjust baking time as needed.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving to keep the tostadas crispy.

What can I use instead of Tex-Mex paste?

You can substitute with 1 tablespoon of tomato paste mixed with 1 teaspoon of chili powder and a pinch of cumin.