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

If you love tacos but crave extra crunch, these crispy pork tostadas are your answer. We start by layering flour tortillas with a Mexican cheese blend and baking them until golden and melty. The result is a sturdy, crunchy base that holds up to all the toppings.

On top, you’ll find savory spiced ground pork, sautéed onion and long green pepper, a bright homemade pico de gallo and a cool lime crema. Every bite is a mix of textures and flavors-crispy, creamy, tangy and savory. Perfect for a fun weeknight dinner or casual gathering.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView 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) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
2. Finely dice the onion. Cut the long green pepper into small dice. Dice the tomato. Zest and juice the lime.
3. In a small bowl, combine the sour cream with half the lime juice and a pinch of salt to make the lime crema. Set aside.
4. In another small bowl, mix the diced tomato with the remaining lime juice and a pinch of salt to make a quick pico de gallo. Set aside.
5. Place the flour tortillas on the prepared baking sheet. Sprinkle the Mexican cheese blend evenly over each tortilla. Bake for 5-7 minutes, until the cheese is melted and the tortillas are crispy and golden.
6. While the tortillas bake, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up, until browned, about 4-5 minutes. Stir in the Tex-Mex paste and Southwest spice blend. Cook for 1 minute more, then transfer to a plate.
7. In the same skillet, heat the remaining 2 teaspoons olive oil. Add the diced onion and green pepper. Sauté until softened, about 3-4 minutes. Season with salt and pepper.
8. To assemble, place a crispy tortilla on a plate. Top with the sautéed vegetables, then the spiced pork. Add a spoonful of pico de gallo and drizzle with lime crema. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. They are smaller and have a different texture, but they will still get crispy and delicious.

How do I store leftover tostada components?

Store the crispy tortillas, pork, vegetables, pico de gallo and crema in separate airtight containers in the refrigerator. Assemble just before eating to maintain crunch.

Can I make this recipe vegetarian?

Absolutely! Substitute the ground pork with cooked black beans or a plant-based ground meat alternative. Adjust seasoning as needed.