5 November 2010

Tostadas with Avocado and Fresh Cheese

Tostadas with Avocado and Fresh Cheese

As we speak I am enjoying my second day in San Francisco. The Foodbuzz Festival begins tonight and I am looking forward to meeting new and old friends. This post is set to publish itself today so I wish I could tell you what I have been up to for the past few days in San Francisco. It is not top secret, it just hasn't happened yet! Other than a small historic tour of Chinatown, dinner with Joan of FOODalogue and Norma of Platanos, Mangoes and Me at a Peruvian restaurant La Mar I don't know what I have been up to:D I assure you I have been a good girl and I will fill you in when I return. 

Before I left the Okanagan I made these delicious soft tostados I wanted to share with you from ingredients I discovered while in Seattle a few weekends ago. I couldn't resist the uncooked flour tortillas. They add so much to the flavour and texture of the dish. Let's not forget the cojita and queso fresco neither of which are available where I live. 

This pork tinga topping adopts it's spicy, smoky flavour from chipotle peppers. These "soft" tostadas are perfect for a buffet where your quests can add whatever topping they prefer and are even better heated up as leftovers the next day! If this is too spicy for you, try using fewer chipotle peppers...or more...depending on your taste!!! Crack open your crock pot and dinner will be ready with no effort!

Comer bien!!!

** Soft Tacos with Avocado and Fresh Cheese**

1 tablespoon vegetable or olive oil
1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
1 large white onion, sliced 1/4–inch thick
1 garlic clove, minced
1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)
2 to 3 canned chipotle chiles, en adobo, finely chopped
4 teaspoons chipotle canning sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano, preferably Mexican
About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese
1 ripe avocado, pitted, flesh scooped from the skin and diced
shredded lettice, finely chopped red onion, diced tomatoes
Warm flour or corn tortillas

Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in a single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.

In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.

After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.

Serves 4 to 6

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

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  1. I hope you are enjoying your weekend and will give a full report when you are back. Just wanted to let you know I made Dorie's Apple Cake yesterday and it is wonderful. I gave full credit to you and your blog when I posted. I also made the cinnamon ice cream which was fantastic.

  2. I'm so jealous! Hehe. Enjoy your time in San Francisco and eat a lot of fresh tacos. I'm sure there will be a lot to tell when you come back.

    Cheers my friend!

  3. Hello Valli,What a beautiful blog! Tostadas looks absolutely mouth-watering :)

  4. You are making me wish even more than i was able to go to SF this year! Ahhh next year.

    These tacos look incredibly delicious...full of my favorite meat of all time! Man do I love roasted pork shoulder.

  5. Can't wait to hear your SF report, Val. But in the meantime, I am drooling over your soft taco!

  6. Mmm...pork shoulder and chorizo flavored with chipotle. You can't get a much better combo than that. Then you add more good stuff on top.

  7. We are fortunate to have many ethnic areas around us--all with grocery stores. I'm sure I can easily gather the ingredients for this delicious sounding dish. I need to utilize these enclaves more than I do.

    I'm sure the SF weekend was spectacular. I'm looking forward to hearing more about it from all my friends who attended.


  8. Was such a pleasure speaking to you on the plane- and I'm so happy to have found your gorgeous blog! I'm hooked...and making olive oil cakes very soon!

  9. Can't wait to hear about your trip! It was so fun meeting all of you there last year. Such good memories.

    This is a very tasty dish to leave us with! You are so thoughtful! :)

  10. Those toastadas ooks really fresh and delicious. Can I come over next time you make them? It was great meeting you at FoodBuzz this weekend!

  11. Val, I know you must be having fun. Say hello to Joan from me. Wish I was there with you guys.....

  12. these make a great impromptu meal--quick and versatile and delicious. good work, val. :)

  13. Looks yummy. When I am there, I am calling you!
    I can't wait to read about FBFestival... I just got back, as you know, and am catching up with everything in an upside down fashion. I will get to it, and I am looking very forward to your posts. I was overwhelmed in Jasper, so I cannot imagine how you felt in San Fran.

  14. man that looks so GOOD. i haven't made anything with avocados in ages. i miss them, they remind me of summer which is months ago...


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