I have teamed up again with several bloggers to bring you a Mexican Blog Hop. I have the first course, a appetizer of delicious sweet pork on mini tostadas.Sweet pork has been on my to-make list for ages and this seemed like the perfect time. This was one of those dishes that when I made the braising sauce and sampled it, I would be transported to heaven with the end result. I was right! If you are fan of sweet pork, you and your family will love this dish.
Sweet Pork Mini Tostadas with Plum Salsa
- 3-5 lb. pork roast
- ½ cup dark brown sugar (or light)
- 1 cup root beer
- 1 cup salsa (any preference)
- 1 tbsp. mustard powder
- 3 cloves garlic; minced/grated
- 1 tbsp. green chilies
- Salt/pepper to taste
- Corn tortillas
- Oil; high heat variety
- Plum Salsa
- Place the roast in a slow cooker.
- In a bowl, whisk all the remaining ingredients together and pour over the roast.
- Cook for at least 6 hours on low.
- Once it is thoroughly cooked and has basically fallen apart, shred any large chunks.
- Mix the meat into the sauce and lower the temp to the lowest setting-keep warm.
- To make mini tostadas, you can purchase small taco size corn tortillas at your local Mexican market. If you don’t live near a Mexican market, you can buy regular size and use a large biscuit cutter to punch out smaller tortillas.
- Heat a frying pan with oil and once the oil is hot, fry the tortillas to the desired crispiness. Usually about 1 minute.
- Using a slotted spoon, layer some strained sweet pork onto the crispy shell and top with fresh plum salsa.
- Optional garnishes include queso fresco and cilantro.
Sandi, a gluten free blogger from Fearless Dining has prepared for you a vibrant Yellow Heirloom and Tomatillo Gazpacho. She cannot have products with gluten in them but has not let that stop her from making some seriously fantastic baked goods.
Rini, from Healing Tomato has our main dish. She’s a vegetarian blogger who loves all thing tomatoes. She prepared for us a Mexican Crepe Taco, which happens to be vegan as well. Now I am fan of all things meat and cheese, as my particular dietary need is high animal protein, but one look at this dish and I knew I wouldnt’ miss the meat or the cheese.
Our final course comes to from Michelle at Healthy Recipe Ecstasy. She made something that looks so downright delectable you would not consider it healthy, but it has such wholesome ingredients. Her dessert is a Buckwheat Crepe with Cinnamon Sugar Caramelized Apples and Mexican Chocolate Drizzle. Now don’t try to say that 10x fast, but maybe just eat 10 of them-I dare you.
No meal is complete without a nice beverage to wash it all down with. Debbi over at FamiGami made a Spicy Cosmo that is bound to pack a punch. Tequila and cranberry, which sound fantastic, but it’s the Tabasco that brings the spice in.