Mexican · Dinner
Crispy Pork Tostadas with Pickled Onions
Tostadas de Cochinita Pibil
Yucatecan crisp fried tortillas spread with refried black beans and topped with achiote-orange braised pork, pickled red onion, sliced avocado, habanero salsa, and chopped cilantro.
$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
685Calories
38gProtein
42gFat
38gCarbs
4gSugar
7gFiber
780mgSodium
95mgChol
Goes well with
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Instructions
1
Prep
Whisk achiote paste with orange juice, lime juice, minced garlic, cumin, oregano, and salt until smooth. Coat pork cubes and rest 10 minutes. Mix pickled onion ingredients in one bowl and habanero salsa ingredients in another. Set aside.
2
Sear
Heat oil in a heavy lidded pan over medium-high 1 minute. Add marinated pork and sear 5–6 minutes turning often until deeply coloured. Pour in 160ml water, cover, reduce to medium-low.
3
Braise
Cook covered 30 minutes stirring every 10 minutes until pork is fork-tender and sauce thickens to a glaze. Shred pork in the pan with two forks.
4
Saute
Heat lard in a small skillet over medium 1 minute. Add black beans, salt, and bean liquid. Mash 4–5 minutes until thick and spreadable.
5
Fry
Heat frying oil in a wide skillet over medium-high 2 minutes until shimmering. Fry each tortilla 60 seconds per side until deep golden and crisp. Drain on a rack 2 minutes until rigid.
6
Plate
Spread refritos on each tostada shell. Top with cochinita, pickled red onion, habanero salsa, and cilantro. Arrange on plates with avocado slices and lime wedges. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) pork shoulder
- 4 tbsp achiote paste
- 120ml (1/2 cup) fresh orange juice
- 60ml (1/4 cup) fresh lime juice
- 4 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1.5 tsp fine salt
- 2 tbsp neutral oil
- 120g (4.2 oz) red onion
- 1 habanero chile
- 200g (7 oz) black beans
- 1 tsp dried epazote
- 60ml (1/4 cup) bean cooking liquid or water
- 2 tbsp lard or neutral oil
- 240ml (1 cup) neutral oil
- 6 corn tortillas
- 120g (4.2 oz) avocado
- 4 tbsp fresh cilantro
- 1 lime