Tostadas with Avocado and Fresh Cheese
As we speak I am enjoying my second day in San Francisco. The Foodbuzz Festival begins tonight and I am looking forward to meeting new and old friends. This post is set to publish itself today so I wish I could tell you what I have been up to for the past few days in San Francisco. It is not top secret, it just hasn't happened yet! Other than a small historic tour of Chinatown, dinner with Joan of FOODalogue and Norma of Platanos, Mangoes and Me at a Peruvian restaurant La Mar I don't know what I have been up to:D I assure you I have been a good girl and I will fill you in when I return.
Before I left the Okanagan I made these delicious soft tostados I wanted to share with you from ingredients I discovered while in Seattle a few weekends ago. I couldn't resist the uncooked flour tortillas. They add so much to the flavour and texture of the dish. Let's not forget the cojita and queso fresco neither of which are available where I live.
This pork tinga topping adopts it's spicy, smoky flavour from chipotle peppers. These "soft" tostadas are perfect for a buffet where your quests can add whatever topping they prefer and are even better heated up as leftovers the next day! If this is too spicy for you, try using fewer chipotle peppers...or more...depending on your taste!!! Crack open your crock pot and dinner will be ready with no effort!
Comer bien!!!
1 tablespoon vegetable or olive oil
1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
1 large white onion, sliced 1/4–inch thick
1 garlic clove, minced
1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)
2 to 3 canned chipotle chiles, en adobo, finely chopped
4 teaspoons chipotle canning sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano, preferably Mexican
Salt
About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese
1 ripe avocado, pitted, flesh scooped from the skin and diced
shredded lettice, finely chopped red onion, diced tomatoes
Warm flour or corn tortillas
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Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in a single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.
In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.
After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.
Serves 4 to 6
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