I’ve been looking for kitchen inspiration again. I’ve noticed that when I’m super-stressed, that’s all I want to do–research recipes and come up with ideas of things to make. And this week has been a little nutty, that’s for sure!
While scouring food blogs and such, I came across something called Chile Pork Tostadas. Wendy at The Weekend Gourmet had them at a restaurant she reviewed, and boy did they look good! Unfortunately, because they’re from a dinner out, there’s no recipe. So, I went looking for something different to do with pulled pork, and rather than cook it in barbecue sauce (which is what I normally do), I found a recipe calling for a dry rub and a quick sear before adding it to the crock pot (From the National Pork Board, no less). I made Pulled Pork Tostadas with it.
Oh, my WORD these were good. I added hot sauce to mine and Jay’s, along with some Burbach’s Garlic White Cheddar and popped them under the broiler just to melt the cheese a bit. I also served them with a vinegar slaw, Curtido. I think this is what I had at Guadalajara, the first time I tried the Chile Colorado. I usually avoid slaws for the most part, because I always think of cole slaw which is nasty. Whatever was alongside the Chile Colorado was DELICIOUS! Crisp, cool, and it complimented the rest of the dish very nicely. I was shocked I ate it–And liked it! Right now my parents are both picking their respective jaws up off their floors. Cabbage slaw. Who knew?!
I will say that mine wasn’t nearly as good as whatever I had at Guadalajara’s, but it was still decent-enough. I think maybe, though, I don’t need to make it again–I’ll stick to getting it whenever we’re eating out! Plus, that way, my house doesn’t reek of cabbage.
I did realize while I was shredding the pork, that I essentially made a spicier (and I daresay better) version of pork roast and sauerkraut, as the curtido is supposed to sit at room temp for a few hours to ferment. I was surprised that all the elements together were perfect. I kept the curtido on the side, just in case it was too nasty or I didn’t like it, but I ended up topping my tostada with it. And it was delicious.
I do wish I’d picked up some flour tortillas, because I really want to make quesadillas with the leftovers!