Cooks Illustrated Pork Tostadas
May 24, 2010 5:31 am
Updated: May 26, 2010 10:44 am
I finally go around to reading my March/April issue of Cooks Illustrated
on a business trip last week. (I know, I'm way behind in my reading.)
One of the recipes, Crisp Pork Tostadas, really caught my imagination.
Knowing that I had two pounds of pork loin in the freezer had me
drooling over Cooks' monochrome design.
One of he things that attracted me to the recipe is that it appeared
generally low in fat. But, of course, I couldn't just let the recipe be.
Instead of the pork shoulder the recipe called for, I used loin.
Shoulder is one of the perfect meats for grilling, in part, because it
is laced with fat. The loin is much leaner. This meant I had to be more
careful not to overcook the meat or it would dry out.
When it came time to saute the meat, I also used a little less oil, but
still got nice crisp edges on the pork.
Finally, I added some extra vegetables, a bed of shredded lettuce and
toppings that included diced fresh tomato.
It came out as good as I had hoped. Both Nancy and Quinn were ready for
seconds. The pork was tender, but with the promised crisp edges. The
flavor had the heat and smoke of the chipotle, and a wonderful sweet
undertone. The lettuce and sour cream added a wonderful cooling to it
all. One tostada, before toppings, worked out to 255 calories with 9
grams of fat and 2 of fiber.
Get the recipe at Fight the Fat Foodie.
the Day: Ever wanted to make your own tortillas? I've thought about
getting this electric tortilla maker.