Directions: |
Directions:Step 1—Prep
Adjust oven rack to top position. Pre-heat oven to 450º. Wash and dry produce.
Halve, core, and thinly slice green peppers crosswise into strips. Halve and peel onion: thinly slice one-half. Finely chop the remaining half until you have about 3-4 TBSP. Dice tomatoes. Zest one lime and quarter the other.
Step 2—Cook Pork (or Beef)
Heat a drizzle of olive oil in a large skillet pan over medium-high heat. Add pork and Southwest Spice. Cook breaking up meat into pieces until browned, 3-4 minutes. TIP: if there is excess grease in the pan, carefully pour it out.
Step 3—Simmer Pork & Veggies
Add Green peppers (hot peppers) and sliced onion to the pan with the pork. Cook, stirring until veggies are tender and pork is cooked through. About 5-7 minutes. Add Tex-Mex paste and ⅓-cup of water. Simmer until thickened, 1-2 minutes.Season with pepper. Turn off heat: cover to keep warm.
Step 4—Toast Tortillas
Drizzle tortillas with olive oil: brush or rub to coat all over. Arrange on baking sheets in a single layer. Gently prick each tortilla in a few places with a fork; toast on top and middle racks, flipping tortillas and swapping rack positions halfway through toasting. TIP; tortillas toast quickly, keep an eye on them.
Step 5—Maco Pico & Crema
In a small bowl combine tomato, chopped onion, juice from one of the limes and a pinch of salt and pepper. In a separate bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest to taste. Stir in water 1 tsp at a time until mixture reaches drizzling consistency. Season with salt.
Step 6—Finish & Serve
Evenly sprinkle toasted tortillas with Mexican cheese blend and Monterey Jack. Return to oven until cheese melts. 1-2 minutes. Divide cheesy tortillas between plates and top with pork mixture, pico de Gallo, and crema. Serve with remaining lime wedges.
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This recipe for Tostadas Supremo with Pork is from