Makes 4 servings.
1 teaspoon olive oil
1 garlic clove, minced
1/3 cup onions, chopped
1 can black beans, drained and rinsed
1 teaspoon fresh thyme, chopped
1 teaspoon ground cumin
1 teaspoon chile powder
1/8 teaspoon gf hot sauce
1 Tablespoon cider vinegar
3/4 cup gf chicken stock
1 teaspoon olive oil
1/3 cup onion, chopped
4 cups cooked pork loin or tenderloin, cut into strips and then into 1 inch pieces
1-1/2 Tablespoons chile powder
1-1/2 teaspoons ground cumin
2 teaspoons garlic salt
1/4 cup gf chicken stock
2 Tablespoons fresh cilantro, chopped
Salt and freshly ground black pepper
1/4 cup canola oil
8 corn tortillas
1/2 cup sour cream
3/4 cup monterey jack cheese, grated
3/4 cup cheddar cheese, grated
1-1/2 cups lettuce, coarsely chopped
2 medium, ripe tomatoes, chopped
In a medium saucepan, heat 1 teaspoon olive oil over medium heat. When hot, add garlic and 1/3 cup onions, sautéing until tender, about 3 minutes. Add drained beans, thyme, cumin, chile powder, hot sauce, cider vinegar, and 3/4 cup gf chicken stock. Reduce to a low simmer; simmering for 10-15 minutes, stirring occasionally. Adjust seasonings to taste with salt and freshly ground black pepper. Keep warm over low heat.
Meanwhile, in a large skillet heat one teaspoon olive oil. Add 1/3 cup onion and sauté until tender, about 3 minutes. Add cooked pork and sauté for 2 minutes. Add chile powder, cumin and garlic salt. Stir to blend. Add
gf chicken stock and reduce mixture to a simmer; continue to simmer for 5 minutes. Stir in fresh cilantro and adjust seasonings to taste with salt and freshly ground black pepper. Keep warm over low heat.
In a medium skillet heat 1/4 cup canola oil over medium-high heat. Cook corn tortilla's, one at a time, in the oil until crisped on both sides. Drain on paper towels and repeat with remaining tortillas.
In a small bowl, combine cheeses. Set aside.
To assemble tostadas:
Place tortillas on individual plates. Spread tortillas with sour cream. Using a slotted spoon, add beans to tortilla, then top with pork.
Garnish with cheese mixture, lettuce and fresh tomatoes.
This recipe is great for leftover pork tenderloin or pork loin.