Carnitas Tostadas with Avocado Crema
Crispy and flavorful, these gluten-free tostadas feature browned, marinated carnitas atop a crisp corn tortilla, served with a homemade, tangy avocado crema that is out of this world!
Ingredients
For the Carnitas:
- 1 1/2 pounds boneless pork chops, chopped fine
- 1/4 cup freshly squeezed orange juice, (about 1 small orange)
- 1/2 cup chopped fresh pineapple, plus any juices that accumulate
- 2 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1/8 teaspoon cayenne, or to taste
- 1/2 tablespoon cumin
- 1-2 tablespoons freshly chopped cilantro
- 1/2 tablespoon salt
- 1 teaspoon ground black pepper
For the Tostadas:
- 4-6 gluten-free corn tortillas
- Olive oil cooking spray
For the Avocado Crema:
- 1 cup sour cream or Greek yogurt
- 1/2 avocado, pitted and skin removed
- 2 tablespoons lime juice
- 1 pinch cayenne pepper
- 5-6 cilantro sprigs, stems and leaves
- 1 large clove garlic, crushed
- 2 teaspoons honey
Toppings:
- Sliced red cabbage
- Chihuahua cheese
- Fresh cilantro
- Lime wedges
- Any additional toppings of your choice
Instructions
- Begin by marinating the meat. Chop your boneless pork chops until you have small pieces, about pea-sized. This will allow the marinade to penetrate the meat very well. Add them to a large bowl.
- Add all the rest of the carnitas ingredients into the bowl and mix very well. Cover with plastic wrap and place in the fridge for at least 4 hours, as long as 48 hours.
- When you are ready to cook, preheat the oven to 350 degrees F. Lay out your tortillas on a baking sheet. Spray both sides with olive oil spray.
- Place in the oven for 5 minutes. Flip the tortillas carefully and place them back in the oven for another 5 minutes. Remove from the oven and set them aside.
- Next, make the Avocado Crema. Add all ingredients into your blender and blend until smooth and creamy. You want a thin, runny consistency so add a little water if needed for a pourable sauce.
- Finally, brown the carnitas. Place a large skillet over medium-high heat and add the pork. Allow it to sizzle and brown for 8-10 minutes, lowering the heat if necessary. You want deep caramelization on the meat for optimal texture. The meat will sizzle at first, then start to steam in its juices.
- Once the moisture evaporates, after 4-5 minutes, the meat will begin to brown deeply. Keep an eye on it and do not walk away during this process.
- Once the meat is browned, remove it from the heat. You may need to skim off some excess oil from the cooking process.
- When you are ready to assemble, spoon about ⅛-¼ cup of meat onto each tostada. Top with cheese, red cabbage, crema, and cilantro. Serve with additional lime wedges.
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