Guacamole and Tostadas: DIY Recipes for Two Party Favorites
Health and Nutrition Get ready for futbol or just a small gathering with a little Hispanic flavor.
Prep Time: 10 minutes
Cook Time: 10 minutes
- 4 ripe, fresh Hass avocados
- 1 tbsp. fresh lemon juice
- 1/2 small sweet white onion, minced
- 1 ripe Roma tomato, seeded, diced
- 2 serrrano peppers, seeded if desired, diced
- Cilantro, chopped, optional
- Salt and pepper, to taste
- Peel, seed and gently mash all but one of the avocados with lemon juice in a bowl, leaving some chunks.
- Gently stir in remaining ingredients.
- Peel, seed and dice remaining avocado. Fold into the guacamole and serve immediately.
Serving suggestions: Serve with tortilla chips or add to your favorite meals – it’s great with breakfast, lunch and dinner.
Beverage Pairings: Delicious with an ice cold beer or ice water with lemon.
Prep Time: 15 minutes
Cook Time: 5 minutes
- 4 cups cooked pork loin, shredded
- 1 tbsp Mexican seasoning, (blend of cumin, cayenne and garlic powder)
- 1 tbsp vegetable oil
- 8 Tostadas
- 2 cups refried black or red beans
- 1/2 cup red onions, thinly sliced
- 1/2 cup radishes, thinly sliced
- 4 cups lettuce, shredded
- 2 tbsp queso fresco cheese, crumbled
- 2 tbsps cilantro, finely chopped
- 4 limes, cut into wedges
- hot sauce, if desired
- Stir with cooked pork and seasoning
- Heat oil in large skillet over medium-high heat.
- Add pork to skillet and sauté for about 2 minutes to brown.
- Lay tostadas onto plates and spread each with 1/4 cup of beans. Top each with 1/2 cup of shredded pork.
- Toss together vegetables and mound a generous 1/2 cup on each tostada. Sprinkle all with cheese and cilantro. *Cook 2-inch pork loin chunks in boiling water for 1 1/2 hours or until tender and easy to shred when cooled.