Crispy Pork Tostadas with Poblano, Pico De Gallo and Lime Crema

If you love the bold flavors of tacos but crave the satisfying crunch of nachos, these tostadas are your perfect match. We start with flour tortillas that get toasted until golden and crispy, then topped with melty cheese, savory spiced pork and tender sautéed poblano and onion. Each bite is a delicious medley of textures and tastes.

To finish, we add a bright homemade pico de gallo and a creamy lime crema that ties everything together. These tostadas are easy enough for a weeknight but impressive enough for company. Get ready to enjoy a truly supreme tostada experience!

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

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. They will be slightly smaller and have a different texture, but they will still be delicious. Adjust toasting time as needed.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the pork and tortillas in the oven or microwave and assemble fresh.

Can I make the pico de gallo ahead of time?

Absolutely! The pico de gallo can be made up to a day in advance. Store it in the fridge and drain any excess liquid before serving.