Wednesday, February 6, 2013

Chipotle Pork Tostadas with Pine-Apple Salsa

I know I've mentioned this here before, but my absolute favorite cookbook is Cooking Light's Annual Recipes from 2008. So many instant family favorites have come from that cookbook, and here is yet another. Joe said that this is one of the best things I have ever made and, obviously, I make lots of things. And since he likes a lot of the things I make, I'm considering that very high praise.

The original recipe from the cookbook was for soft tacos rather than tostadas, but I love the crunch of tostada shells, so I decided to adapt the recipe a bit. These are crazy good, you guys -- spicy and sweet and crunchy and creamy and tangy and just mouthwaterningly delicious. The pineapple-apple salsa was fantastic, savory and sweet at the same time, and it perfectly balanced out the spicy pork mixture. Although I have made apple salsa and pinapple salsa on separate occasions, I never thought about pairing them together. I loved the fresh crispness of the tart apple paired with the sweet pineapple. The roasted red pepper added a level of smokiness that worked so well with the chipotles. This meal was just a winner on all fronts, and it will definitely become a part of the regular rotation.

Chipotle Pork Tostadas with Pine-Apple Salsa
adapted from Cooking Light Annual Recipes 2008, also available on MyRecipes

For the salsa:

2 cups minced pineapple
1 cup minced apple
1 roasted red pepper, patted dry and chopped
1 shallot, minced
2 tablespoons chopped cilantro
Juice of 1 lime
Pinch of cumin
Generous pinch of salt

For the tostadas:

6 corn tortillas
1 tablespoon canola or vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 1/2 pounds pork tenderloin, halved lengthwise and cut crosswise into thin strips
1 14.5-ounce can diced tomatoes, undrained
1 tablespoon honey
1 tablespoon cider vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped chipotles in adobo
Shredded Mexican-blend cheese or queso fresco
Sour cream

1. To prepare salsa, combine all salsa ingredients in a medium bowl; stir until well blended. Cover and chill.

2. Preheat the oven to 400 degrees. Spray the tortillas lightly with cooking spray and arrange on a baking sheet. Bake for 8 to 10 minutes, until browned and crispy.

3. Meanwhile, to prepare the tostadas, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally.

4. Stir in tomatoes and next 7 ingredients (through chipotles). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated.

5. Spread a thin layer of sour cream on each tortilla. Top with pork mixture, shredded cheese, and salsa.

1 comment:

sunday said...

i can already smell the sweet scent of the pineapple