Hearty tostadas topped with succulent ancho shredded pork, refried beans and scrambled eggs are the ultimate brunch idea to create at home with the family.
AuthorVianney Rodriguez
Ingredients
For Ancho Shredded Pork:
13 lb. pork shoulder, trimmed
1large onionsliced
2garlic clovesminced
2dried ancho chilesstems and seeds removed
1teaspoonground cumin
2teaspoonssalt
1teaspoonpepper
1 15oz.can diced tomatoeswith their juice
2cupsof chicken broth
For tostadas:
Tostada shells
Warm refried beans
Freshly made scrambled eggs
To serve: salsadiced tomatoes, diced onions
Instructions
Directions
To make ancho shredded pork:
Place pork shoulder in the bottom of the slow cooker. Add onions, garlic, ancho chiles, cumin, salt, and pepper. Pour in the tomatoes and broth and cover. Cook on high 4-hours or low 7-8 hours.
Remove pork shoulder from slow cooker, shred and use to make tostadas.
To make breakfast tostadas:
Spread warm refried beans on a tostada shell, top with ancho shredded pork and scrambled eggs. Serve with salsa, diced tomatoes and diced onions.