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Categories:
olive oil pork tenderloin salt onion red bell pepper garlic corn tortillas beans tomatoes cheese fresh cilantro
Viewed: 38 - Published at: 3 years agoIngredients
- 1 teaspoon olive oil
- 12 lb pork tenderloin, cut into strips
- 12 teaspoon salt
- 1 onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 garlic clove, minced
- 4 corn tortillas, 6 inches in diameter
- 12 cup refried beans, warmed
- 1 tomatoes, chopped
- 14 cup cheese
- 2 tablespoons fresh cilantro, chopped
Method
- Heat a small skillet over medium-high heat.
- Add 1 tortilla and cook until crisp, about 3 minutes on each side.
- Put on a plate.
- Repeat with the remaining tortillas.
- Heat the oil in a medium skillet over medium-high heat.
- Add pork and salt.
- Cook, tossing occasionally, until browned for about 6 minutes.
- Put on a plate.
- Add the onion, bell pepper and garlic to the skillet.
- Cook for about 8 minutes or until the veggies are tender, stirring occasionally.
- Add pork for another 2 minutes to warm through.
- Spread the beans on the tostada shells, then top with the pork mixture, tomato, cheese and cilatro.
