Crispy Pork Tostadas with Poblano, Pico De Gallo &Amp; Lime Crema

Craving something crunchy, cheesy and packed with bold flavors? These crispy pork tostadas are the answer. A golden, toasted tortilla serves as the base for seasoned ground pork, sautéed poblano strips and onions, a bright homemade pico de gallo and a drizzle of tangy lime crema. Every bite is a perfect balance of textures and tastes.

This recipe comes together quickly, making it ideal for a weeknight dinner that feels special. The tostadas are baked until crispy, then topped with melty cheese and all the fixings. Customize with your favorite toppings like avocado or hot sauce for an extra kick.

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Ingredients

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry all produce. Halve, core and thinly slice poblano crosswise into strips. Halve and peel onion; thinly slice one half. Finely chop remaining half until you have 2 tablespoons (for 4 servings, thinly slice whole onion; finely chop a few slices until you have 3 tablespoons). Dice tomato. Zest and quarter lime.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add ground pork and Southwest Spice; cook, breaking up meat into pieces, until browned, 3-4 minutes (it will finish cooking in the next step). If there is excess grease, carefully pour it out.
3. Add poblano and sliced onion to pan with pork. Cook, stirring, until veggies are tender and pork is cooked through, 5-7 minutes. Add Tex-Mex paste and ¼ cup water (⅓ cup for 4 servings). Simmer until thickened, 1-2 minutes. Season with pepper. Turn off heat; cover to keep warm.
4. Meanwhile, drizzle tortillas with 1 tablespoon olive oil (2 tablespoons for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. (For 4, divide tortillas between 2 sheets; toast on top and middle racks, flipping tortillas and swapping rack positions halfway through.) Toast on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. Tortillas brown quickly-keep a close eye on them.
5. While tortillas toast, in a small bowl, combine diced tomato, chopped onion, juice from half the lime and a pinch of salt and pepper. In a separate small bowl, combine sour cream, a squeeze of lime juice and a pinch of lime zest to taste. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt.
6. Evenly sprinkle toasted tortillas with Mexican cheese. Return to oven until cheese melts, 1-2 minutes. Divide cheesy tortillas between plates and top with pork mixture, pico de gallo and crema. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. They may be smaller, so adjust the number accordingly and they tend to crisp up faster, so keep an eye on them.

How do I make the lime crema thicker?

Use less water when thinning the sour cream or substitute Greek yogurt for a thicker consistency.

Can I prepare any components ahead of time?

Absolutely. You can cook the pork mixture and make the pico de gallo and crema up to a day in advance. Store them separately in the fridge. Toast the tortillas just before serving for maximum crunch.