Tostada is a Spanish word meaning “toasted”. In Mexico and other parts of Latin America, it is the name of various local dishes which are toasted or use a toasted ingredient as the main base of their preparation. With a tostada, they’re open with all the toppings on the corn tortilla base which is very different to tacos or quesadillas. Tostadas are messy to eat, as with most Mexican food, but they are soooooooooo good, you’ll need to make sure you have plenty of serviettes on hand!
Ever since I found quesadillas a couple of months ago, via Curtis Stones’ Good Food, Good Life cookbook, I have been making quesadillas at least once a month. I had in my mind to try and create some new dishes using leftover corn tortillas and my pork schnitzel tostadas was born. Yumm, yumm and more yumm! Give these babies a try, you won’t be disappointed 🙂
I am absolutely in love with corn tortillas! They have to be my favourite Mexican flatbread. They’re full of flavour, gluten free, are perfect baked or fried and very versatile with the amount of toppings or fillings you can add with them. They add extra flavour to quesadillas and add that perfect crunch for tostadas or nachos. Note: when I made these, I never knew they were called tostadas! Thank goodness I didn’t call them ‘open tacos’.
Use an 8cm (3inch) cookie cutter to cut corn tortillas into bite-size discs. This makes eating them easier without too much mess.
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Bake the tortillas instead of frying – this helps to keep the tostadas flat.
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Here’s a little article I found on how to eat a tostada which you may find useful.
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To get thin slices (medallions) of pork, place the loin in the freezer for 30 minutes. Remove and slice into 1.5-2cm thickness. Freezing meat for a short period makes the meat easier to slice. If your pork is already frozen, don’t defrost it completely and slice it when it’s partially defrosted. Always allow your meat to fully defrost before cooking.
4 corn tortillas, cut into 8 smaller discs
Canola oil spray
300 grams pork loin, thinly sliced into medallions
2 teaspoons of milk
1 cup breadcrumbs
2 tablespoons finely grated parmesan
1 tablespoon dried parsley
¼ cup olive oil
2 tablespoons butter
JAPANESE AVOCADO MAYONNAISE:
½ avocado, diced and smashed with a fork
1-2 tablespoons Japanese (kewpie) mayonnaise
6-8 Cos lettuce leaves, finely shredded
2 tomatoes, diced
Salt & pepper to taste
Heat the oven to 160°C (fanforced).
Cut the corn tortillas into 8 smaller discs with a cookie cutter. Set each disc onto a baking tray and spray with canola oil. Set aside until 5-10 minutes before serving.
To make the pork schnitzel, whisk the egg in a bowl with the milk and combine the breadcrumbs, parmesan & parsley together in another bowl. Dip each medallion of pork first into the egg/milk mixture and then coat with the breadcrumb mixture. Place on a plate and repeat the process until all pork medallions have been fried.
To make the mayonnaise, place the avocado and Japanese mayonnaise into a small bowl and mix together. Set aside, with the toppings, until ready to assemble tostadas.
Place the baking tray with tortilla discs in the oven. Check after 5 minutes to see if the tortilla discs are crispy. Return back to the oven if they’re not for another 3-5 minutes. Remove from the oven on a cooling rack once crispy.
Heat the oil and butter in a large frypan. Start frying the pork schnitzel in batches. About 3 minutes each side or until golden. Set the freshly cooked schnitzel aside on a paper towel lined plate, to drain the excess oil.
To assemble the tostadas, place two schnitzels on each tostada. Top with lettuce, tomatoes and avocado mayonnaise.
Check out these other great ideas for tostada fillings, which I found inspiring and don’t they just sound delicious! There’s something here to suit everyone’s dietary requirements. Do you have a favourite tostada topping? I love hearing from you, you keep me inspired 🙂
Mexican Tostadas by Simply Recipes
Steak bite tostadas via Macheesmo
Tofu Tostadas by Two Peas and their Pod
Salmon Tostadas via Woolworths