These days a tostada is an easy go-to meal. A satisfying and tasty plate can be whipped up in no time with a few odds and ends pulled from the fridge. I learned about precooked crisp corn tostada shells during my last trip to Mexico, and decided if they are good enough for the fine cooks of Querétaro, they are good enough for me! The Guerrero brand has always been reliable.
I recently had plenty of jerk pork left from a grilling episode, but roast chicken is equally good. Warmed refried beans are a nice touch, but I had chili spiced sorghum ready to go. Top it with crunchy lettuce or cabbage slaw and pass the salsa.
It’s that easy. Additional garnishes are always welcome: avocado, chopped tomato, cilantro, or grated cheese.
Jerk Pork and Sorghum Chili Tostada
Tostada shell, Guerrero is good
2-3 tablespoons warmed Refried Beans or Sorghum Chili
2-3 tablespoons Jerk Pork, sliced
2-3 tablespoons Cabbage Slaw
Garnishes: sliced avocado, chopped tomato, cilantro, grated cheese, salsa of choice
- Heat the tostada shell in the microwave for about 1 minute.
- Warm the refried beans or Sorghum Chili and spread on the tostada.
- Add warmed or room temperature jerk pork.
- Top with the slaw, add sliced avocado, and garnish with tomato, cilantro, grated cheese and spoon on the salsa. Yield: 1 serving.