Prep Time
20
Cook Time
10
Serves
6
Tostada de Poc Chuc
Erick Espana @theerickespanaIngredients
Poc Chuc
1 lb boneless pork chops, thin cut
1/2 cup orange juice
1/4 cup lime juice, divided
2-3 cloves garlic, minced
2 tbsp achiote paste
1 tsp salt
Pickled Onion
1 cup red onion, thinly sliced
Aguacate-Cilantro Crema
1/4 cup + 2 tbsp plain Greek yogurt
1/4 cup avocado, mashed
2 tbsp cilantro, chopped
2 tsp lime juice, pinch salt
To Build
6 Mi Rancho Organic Corn Tostadas
to taste cilantro, for garnish
Instructions
Whisk the orange juice, half the lime juice, garlic, achiote paste, and salt until smooth and deep red-orange. Add the pork, turning to coat, cover, and refrigerate at least 30 minutes.
In a separate bowl, not the pork marinade, slice the red onion into thin half-moons and submerge in the remaining lime juice with its own pinch of salt. Let sit at least 15 minutes until bright pink and softened.
Remove the pork from the fridge 10 minutes before cooking so it sears evenly.
Heat a grill pan or cast iron skillet over medium-high until just smoking. Sear the pork 3 to 4 minutes per side until charred at the edges and cooked through. Work in batches if needed so the pan isn’t crowded.
Rest the pork 5 minutes, then slice thin against the grain.
Blend the Greek yogurt, avocado, cilantro, lime juice, and a pinch of salt until completely smooth and vibrant green.
Layer sliced poc chuc and pickled onion onto each tostada. Finish with a drizzle of avocado-cilantro crema and a scatter of cilantro. Serve immediately.