There is nothing quite like enjoying amazing Mexican food for Cinco de Mayo. Finding authentic Mexican food in the Northwest where I live is almost like finding a needle in a haystack. What’s easier (and cheaper) than going out to celebrate? Making your own!
I’m not sure this salsa or these tostadas qualify as ‘authentic’, but they are so amazingly good it won’t even matter. Plus, using this KitchenAid® Commercial-Style Dual Fuel Range will make these recipes seem like a breeze!
Here’s how you make the pork:
Start by browning some onion in an oven safe skillet. Add in the pork shoulder and brown on each side. Cover with green enchilada sauce and some diced green chiles.
Pop this whole thing into a preheated oven and let it cook a good 3-4 hours. Feel free to cover this with foil.
And just like that, a few hours later we have tender, flavorful shredded pork for our tostadas!
Now we can fry up our tortillas. I like using flour tortillas, plus they get puffy and crispy, so delicious right out of the hot oil. So bad but oh so good!
Get your oil between 350-375 degrees and get cooking! Using this cooktop works wonders! If you set this over medium to medium low heat on your KitchenAid® Commercial-Style Dual Fuel Range, you can keep this oil at a steady temperature the whole time you’re frying these tortillas. It’s amazing!
These really only need a hot minute or so to puff up and get their crisp on. Drain on paper towels and then you’re just about ready to assemble!
For these tostadas, I like to top mine with diced fresh tomato, radish, diced red onion, and sliced avocado.
Top with a little fresh cilantro, and some queso fresco and you’ve got an amazing meal!
Now for the fire roasted salsa. Preheat an indoor grill over medium heat. Again, I love KitchenAid® Commercial-Style Dual Fuel Range for this. Even, steady heat; much more reliable than an outdoor grill.
Slice up all your ingredients and throw them on the fire. You want to leave everything be so it all gets a nice char, really where a lot of the flavor comes in.
The more grill marks the better. This is a great sign
A few pulses later and tada! Salsa!
You can eat this plain with chips or drizzle a little onto your tostada. Delicious in any application.
Set your table, grab some fixings and get cooking. Happy Cinco de Mayo, friends!
Green Chile Pork Tostadas
Makes 8 servings
2 tablespoons olive oil
1 yellow onion, diced
3 1/2 – 4 pounds of pork butt end roast or pork shoulder roast
salt and pepper, to taste
1 19-ounce can green enchilada sauce medium or mild
1 7-ounce can mild fire roasted diced green chiles
Canola or vegetable oil for frying
16 small flour tortillas (6 inches)
Diced red onion
Preheat KitchenAid® Commercial-Style Dual Fuel Range to 350 degrees. In a large oven-safe skillet, heat olive oil over medium heat. Sauté onions 1 minute. Cut off any excess fat from pork roast and sprinkle with salt and pepper generously. Push onions to the sides of the pan and brown roast on all sides. Pour enchilada sauce and diced green chiles over meat and stir into onions. Cover with foil and bake 3-4 hours or until completely fork tender. Remove from oven and rest 10 minutes. Shred meat with two forks and keep warm within the cooking liquid
For the tortillas, pour oil into deep skillet or large pot so there’s 1-2 inches of oil. Heat to 350 degrees. Fry tortillas 15-20 seconds per side or until crispy. Drain on paper towels.
To assemble tostadas, top crispy tortilla with shredded pork and any desired toppings. Serve.
Fire Roasted Salsa
Makes 2 cups
5 fresh on the vine tomatoes, halved
1 large jalapeno
1/4 whole red onion
4 small cloves garlic
Salt and pepper, to taste
1 tablespoon sugar
1/2 teaspoon ground cumin
Place grill pan over medium high heat. Spray with nonstick cooking spray. Grill tomatoes, jalapeno and red onion until well charred. Remove. Place garlic on grill pan to brown and remove. Place limes cut side down onto grill until grill marks form and remove
Cut top off of jalapeno. Remove seeds, if desired.
Into a KitchenAid® blender or KitchenAid® food processor, place charred tomatoes, jalapenos, red onion, garlic, juice of grilled lime, seasonings, sugar and cumin. Pulse until desired consistency is reached. Pour into plastic container and chill 2 hours. Serve with chips.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*