Yucatan-Style Shredded Pork Tostadas
Ingredients
Spicy Pickled Vegetables:
- 1 tablespoon of oregano
- 3 purple onion, thinly sliced
- 2 cups of water
- 3 cups of ice
- 3 habanero peppers, sliced
- 2 cups of vinegar
- Salt to taste
Panuchos:
- 36 tortillas made with MASECA® Nixtamasa corn masa flour
- ⅓ cup of annatto paste
- 1 garlic clove, roasted
- ½ onion, roasted
- 1 tomatoe, roasted
- 2 cups of bitter orange juice (or normal juice with lime juice)
- 1.30 pounds of pork shoulder
- 3 cups of black beans, cooked
- 2 epazote springs
- 1 tablespoon of pork lard
Preparation
Spicy Pickled Vegetables:
- Heat a pan and toast oregano leaves (the leaves can break or crumble). Set aside.
- Cook onions and set aside for 3 minutes. Discard water and cover onions with ice. Once the onions are at room temperature or cold, strain and throw away water and ice.
- In a bowl, add vinegar, water, and salt until completely dissolved.
- Add onions and habanero slices to the vinegar mix and season with salt. Onions and habanero slices must be submerged in the vinegar mixture. If not, add water.
- Refrigerate in a closed container until serving.
Panuchos:
- Blend annatto paste, garlic, onion, tomato, and orange juice.
- Cover pork shoulder meat with the paste and marinate all night.
- Cover meat with aluminum foil and bake at 320 ̊ F for two hours or until fully cooked and the meat can be shredded easily.
- Blend beans with epazote leaves. Heat pork lard and fry beans until thicken, season with salt to taste.
- Slightly fry tortillas made with MASECA® Nixtamasa with little oil.
- Spread beans on the tortilla, add pork and pricked vegetables.
