Tostada Recipe

Season and roast

Preheat oven to 300°F (150°C). Pat pork shoulder dry. In a small bowl combine kosher salt, black pepper, dried oregano, ground cumin and smoked paprika. Rub the spice mix all over the pork pieces. Place pork in a roasting pan with quartered onion, smashed garlic, orange juice and stock. Cover tightly with foil or a lid.

Roast low and slow for 3 to 3½ hours, or until pork is fork-tender and easily shredded. Remove from oven, let rest 15 minutes, then shred with two forks. Reserve 1/4 cup of the pan juices and mix into the shredded pork to keep it moist. Taste and adjust seasoning with up to 1/2 tsp additional salt if needed.

In a medium saucepan, heat 1 tablespoon lard or oil over medium heat. Add drained pinto beans and warm 3–4 minutes.

Using a potato masher or the back of a spoon, roughly mash the beans to a slightly chunky paste. Stir in 1/2 tsp ground cumin and 1/2 tsp kosher salt (adjust to taste). If too thick, add 1–2 tablespoons water or reserved pork pan juices to reach spreadable consistency. Keep warm.

Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high until it reaches 350°F (175°C) or a small piece of tortilla sizzles immediately. Fry each La Mesa flour tortilla, one at a time: hold tortilla with tongs and fry about 30–45 seconds per side until golden and crisp, flipping once. Work in batches and maintain oil temperature.

Transfer fried tortillas to a wire rack or paper towels to drain. Lightly season with a pinch of salt while hot.

Slice jalapeños into thin rounds (remove seeds for milder heat). Heat 1–2 tablespoons neutral oil in a small skillet over medium-high. Fry jalapeño slices in batches 30–60 seconds per side until blistered and lightly crisp. Remove to paper towel and lightly salt. Alternatively, shallow-dip in beaten egg and panko and fry for extra crunch.

Place one fried tortilla on a plate or work surface. Spread about 1/4 cup of the mashed pinto beans evenly over the shell, leaving a 1/2-inch border.

Add shredded lettuce (about 1/2 cup), then top with 3–4 ounces (about 1/3 to 1/2 cup) shredded slow-roasted pork.

Sprinkle 2 tablespoons shredded cheddar cheese over the pork, then add diced tomato (about 2 tablespoons), 1–2 tablespoons sliced green onion, and 1–2 tablespoons fried jalapeños.

Arrange 2–3 slices of avocado on top. Drizzle with 1 tablespoon sour cream (or dollop), and 1–2 tablespoons salsa. Squeeze a little lime if using and finish with a light pinch of salt and black pepper to taste.

Repeat assembly for each tostada. Serve immediately so shells remain crisp.