Crunchy Mayan Pork Tostada Cup Appetizers
Are you looking for a delicious Mexican appetizer which packs plenty of flavor into every mouthful and can be served as finger food? If so, this is the perfect recipe. Teaming a spiced pork filling with a crispy tortilla shell, these Mayan pork tostada cups are the perfect thing to serve as soon as your dinner guests arrive, or you could make them for a potluck dinner or enjoy them as the first course on Cinco de Mayo. They are as versatile as they are easy to prepare, and the ingredients are really easy to find. Anyone can make these little treats.
The first thing to do is make the tostada cups, and the simplest way is to use a cookie cutter to cut rounds out of flour tortillas. You can them press them into muffin cups and bake them until they are firm and cup-shaped. You can do this with whole tortillas actually, shaping them inside or over larger cups, then you can serve a salad in each one. But for tostada cups, you will want them on a smaller scale because these are served as an appetizer or snack. While they are baking you can prepare the filling which is a tasty spiced pork mixture.
If you prefer to make the cups in advance that is fine. You can store them in an airtight container for up to 24 hours. The filling is made with pork tenderloin, along with onion, jalapeño, adobo, chili powder, cumin, Sazón, and tomatoes. You can alter the amount of jalapeño used, depending if you want it spicy or not. Let both the tostada cups and the pork mixture cool before assembling these, then you can finish them off with some red onion, avocado, mint or cilantro sprigs, or anything else you want to use as an attractive garnish.
These crunchy little bites offer such a wonderful snack, and they boast tasty south of the border flavors. You can eat one in a couple of bites, but of course one is never enough, so count on a couple of these for each person. This recipe calls for Sazón but if you do not have any, you can combine a tablespoon each of cumin, coriander, annatto seeds or paprika, salt, and garlic powder, to make your own. 1½ teaspoons of this mix equals a packet of Sazón. Make these for your next special occasion or party and we guarantee they will disappear fast.
- 8 (10-inch) flour tortillas
- 2 teaspoons olive oil
- ¾ lb pork tenderloin, trimmed and in ½-inch pieces
- 1 cup chopped yellow onion
- 1 seeded, chopped jalapeño
- 2 teaspoons adobo
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 packet Sazón
- 14½ oz can drained, diced tomatoes
- Red onion, chopped avocado and/or fresh mint sprigs, for garnish
- Preheat the oven to 400 degrees F.
- Cut rounds out of the tortillas using a 4-inch cookie cutter.
- Brush them with oil and press them into muffin cups, oiled side up.
- Bake them for 10 minutes or until golden and crisp, then let them cool in the pan.
- Heat the oil in a skillet over a medium-high heat.
- Add the onion and jalapeño and cook for 5 minutes.
- Stir in the cumin and chili powder.
- Cook for 1 minute.
- Stir in the pork, adobo and Sazón.
- Sauté the pork for 6 minutes or until browned all over.
- Stir in the tomatoes, then reduce the heat.
- Simmer the pork mixture until most of the liquid has evaporated.
- Let the mixture cool at room temperature, or refrigerate it if not using right away.
- Spoon the pork mixture between the tostada cups.
- Garnish these little appetizers as you like.
There are Mexican dishes for all seasons, palates and occasions, but if you are looking for the perfect finger food appetizer, look no further than our Mayan pork tostada cups appetizer. These little bites are gorgeous. They are packed with a spicy Mexican pork filling and the tostada cups are crispy and tasty. You can even make these ahead and then serve them when the first of your guests begin to arrive. This recipe is simple enough for any home cook to follow and these little Mexican appetizers are guaranteed to be fantastic.
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