Spicy shredded pork tostadas with homemade chorizo from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) (page 31) by Cook's Illustrated Magazine

  • avocados
  • bay leaves
  • chili powder
  • cilantro
  • sour cream
  • ground cumin
  • garlic
  • limes
  • onions
  • dried oregano
  • thyme
  • red wine vinegar
  • corn tortillas
  • pork butt
  • tomato sauce
  • hot paprika
  • queso fresco
  • chipotle chile powder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned chipotle chiles in adobo for chipotle chile powder.

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