Wednesday, April 29, 2015

Pulled Pork Tostadas with a Runny Egg

This is my fancy way of having leftovers served as breakfast for dinner. Piled high with tortillas, pork, and a runny egg, I get to have the best of both worlds. Last week I made this brown sugar pulled pork for sandwiches, and then again in this crispy tortilla stack. It's like an oversized nacho plate. All that's missing is the cheese. Now, come to think of it, I should have added some shredded cheese in those layers. Won't you say you'll do that, please?! Cinco de Mayo is just around the corner, so don't miss this recipe. It's sure to be a hit! 

Pulled Pork Tostadas with a Runny Egg

  • 3 6-inch corn or flour tortillas (your preference)
  • non-stick cooking spray
  • 1 cup shredded pulled pork (recipes here, here, and here)
  • 1 cup shredded lettuce
  • 1/2 jalapeno, minced
  • 1/3 cup finely chopped red onion
  • 2 tbsp. fresh cilantro leaves, chopped
  • 1 egg, cooked over-easy

In a small bowl, toss together the jalapeno, onion, and cilantro. Set aside.

In a medium skillet, spray with non-stick cooking spray and toast the tortillas until crispy, flipping onto both sides as they cook. Once they are nice and crispy, place the first tortilla on a plate. Top with 1/3 of the shredded lettuce. Then on top of the lettuce, place 1/3 of the pulled pork, and garnish with 1/3 of the jalapeno cilantro mixture. Repeat with the remaining ingredients, until you have 3 layers of tortillas, lettuce, pork, and jalapeno. Top with the egg and serve hot. 

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