Sunday, August 22, 2010


The heat is still soaring in Southern California, so we decided to make a heat-friendly meal. These easy and tasty tostadas are an easy fix, and you can make extra for lunch or dinner the next day. I'm all about saving myself a few steps.

Sandy joined me at my place, where my kids happily awaited to see their favorite auntie. Also joining us today, mom and dad.

As you pour yourself a glass of wine, as we did, take a look at this recipe's ingredients:

1 1/2 lbs. pork tenderloin
2 garlic cloves
2 bay leaves
1 can (15 oz.) tomato sauce
1 onion sliced, in lemon juice (1 lemon)
2 tomatoes, sliced
1 iceberg lettuce head, shredded
1/2 lb. cotija cheese, grated
refried beans (refer to January 2010 recipe)
12 tostada shells (like Guerrero or Mission), or you can make your own, instructions here.

To cook meat:
Boil about 4 quarts of water in a pot with 1 garlic clove, 1 bay leaf, salt and pepper. Once boiling, reduce to medium heat and add pork tenderloin. Cover. Cook for about an hour, or until meat is tender. Take meat out of the water and place aside to cool.
Keep the broth!!!

Once the meat has cooled, cut the meat and shred it apart. If you would like to cut it into slices instead, put it in the fridge so it firms up, and then slice.

You can use chicken or beef in place of pork if you would like.

To make the sauce:

Put tomato sauce in a pot with 3 cups of saved broth. Add 1 garlic clove, 1 bay leaf and salt. Bring to a light boil, then simmer for 3 minutes.

To assemble:

Get a tostada shell, smear beans, top with meat, cheese, tomato, onion and lettuce. Then pour some sauce over the entire tostada. Presto!

That's it!! Your're done preparing your meal. Now it's time to enjoy!!! We were told ours tasted just like mom's.

Make sure to let us know if you try this recipe and how it all turned out.