Ancho Pork Belly Tostadas
Hispanic Heritage Month Kerry and I played around with latin spices and flavors. The last week we were trying our hand at homemade crispy tortillas. They came out tolerable (no recipe of my own yet) and our kitchen fun kept growing until a new meal began to form in our heads. We quickly reached out to a friend we had been missing and sent out the dinner invite.
The dinner was not planned in advance so I really didn't have everything I needed, but hey... necessity is the mother of invention right? We had a whole 5 hours to put together a meal worthy of sharing and these Ancho Pork Belly Tostadas were the result. We created 3 new recipes for this meal and relied on some other favorites. I've put links to all the ones I have posted so far.
Aside form the pork belly, you could replace any of my custom ingredients with whatever you might have on hand as a substitution. You will most likely create something even better!
Ingredients
- 8 crispy corn tostadas
- 2 cups refried black eyed peas or regular refried beans
- 1 1/2 pounds Ancho Pork Belly
- chopped tomatoes
- mexican pickled onions
- guacamole (Kerry will post his recipe soon!)
- smoking carrot hot sauce
- shredded sharp cheddar cheese
- chopped fresh cilantro
Directions
Preheat the oven to 350 degrees fahrenheit.
Take 8 tostada shells and smear 1/4 cup of the refried beans on each.
Place them on a wire rack on a cooking sheet.
Chop the pork belly into 1 inch slices and distribute evenly on the bean topped tostadas
Sprinkle each tostada with cheddar cheese to your liking.
Bake in the oven about 5-10 minutes until the cheese is melted and all ingredients are warmed through if the were not warmed before hand.
Top each tortilla with a scoop of guacamole, mexican onions, and the hot sauce.
If cilantro does not taste like soap to you (my heart bleeds for you), sprinkle some on each tostada and a little more shredded cheese for looks.
Enjoy! We served these with our Lavender Blueberry Smash
