Poblano Lime Pork Tostadas with Fresh Pico de Gallo
These Ground Pork Tostadas are loaded with bold flavor and layered crunch in every bite. Seasoned ground pork is sautéed with diced onions and smoky poblano peppers, then piled onto crispy flour tortillas with melted cheese, a zesty lime crema, and a generous spoonful of fresh pico de gallo.
Equipment
- Skillet
- Baking Sheet
- Zester
- 2 Small Bowls
Ingredients
- 1 lb Ground Pork
- 1/2 tsp Creole Seasoning
- 1/4 tsp Garlic Powder
- 1/4 tsp cumin
- Salt + Pepper *to taste
- 6 Flour Tortillas
- 1 Yellow Onion
- 1 Roma Tomato
- 1 Poblano Pepper
- 1/2 cup Mexican Cheese Blend
- 1 Lime
- 4 tbsp Sour Cream
- 1 tbsp Tomato Paste *can also use adobo or tex mex paste
- 1 tbsp Taco Seasoning
- Olive Oil
Instructions
- Adjust your oven rack to the top position and preheat to 450º F. Wash and dry all your produce.
- Cut your poblano pepper in half, remove the core and thinly slice your poblano crosswise into strips. (If you prefer smaller pepper pieces, dice your peppers).
- Halve and peel your onion. Thinly slice one half of the onion and finely chop the other half until you have around 2 tbsp worth. Dice your tomato and then zest + quarter (cut into 4 pieces) your lime. Set your cutting board aside with all of your prepped produce.
- In a large skillet, heat a drizzle of olive oil over medium-high heat. Once hot, add in your ground pork, 1/2 tsp creole seasoning, 1/4 tsp garlic powder, 1/4 tsp cumin, 1 tbsp taco seasoning, and salt + pepper to taste - cook, breaking up the meat until browned.
- Add in poblano peppers and slice onions to the pan with your pork and continue to cook + stir, until your veggies are tender and the pork is fully cooked.
- Add in tomato paste and 1/4 cup of water. Stir in and lower the heat, simmering until thickened, about 1-2 minutes. Turn off the heat and cover to keep warm.
- Arrange your tortillas in a single layer on a baking sheet and drizzle with 1 tbsp of olive oil, brush or rub the oil to fully coat the tortillas on either side. Gently prick each tortilla with a fork in various places to allow air to escape & your tortillas not to bubble up too much.
- Toast tortillas on the top rack, flipping halfway through until lightly golden, about 3-4 minutes per side (keep a close eye - tortillas brown quickly). Remove from the oven, sprinkle each tortilla evenly with your mexican blend cheese and place back in the oven for an additional 1-2 minutes, to allow the cheese to melt. Keep watch & once the cheese has melted and begins to bubble, remove from the oven.
- While your tortillas cool, in a small bowl, combine your chopped tomato, onion, juice from half of your lime, and a pinch of salt and pepper. Mix & now you have fresh Pico de Gallo! *Throw in some fresh chopped cilantro for an extra burst of fresh flavor.
- In a separate small bowl, combine 4 tbsp sour cream, a squeeze of lime juice, and a pinch of lime zest, to taste. Spread your lime crema onto the tostadas over the cheese, before you add your toppings. OR, to drizzle your lime crema on top: Stir in 1 tsp of water at a time until the lime crema mixture reaches drizzling consistency.
- Divide tortillas between plates, top with pork mix and pico de gallo. Optional - squeeze an extra spritz of lime onto the tostadas. Serve & enjoy!
Notes
- The original meat seasonings should balance out the tomato paste into a more tex mex flavor, however, add any additional taco seasoning you may prefer into your pork mixture.
- To better drizzle your sour cream, throw into a plastic ziplock bag, cut off the corner and pipe onto your tostadas.
- I personally prefer to use purple onions when making a batch of my Pico de Gallo, however for this recipe, to cut down on extra ingredients and prep time, we're using just one yellow onion. But feel free to do what works best for you!