Tostadas Supremas with Pork
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Tostadas Supremas with Pork

Tostadas Supremas with Pork

topped with Poblano, Lime Crema & Pico de Gallo

Can’t decide between the mouthwatering flavors of your favorite taco and the satisfying crunch-factor of a plate of nachos? Enter: the tostada, aka the perfect marriage of the two. Here, you’ll layer tortillas with a melty Mexican cheese blend and toast in the oven until melty for a flat, golden, crispy base. Then, you’ll layer on all your toppings—think spiced pork and sautéed veggies, homemade pico de gallo, and tangy lime crema. Yep, it’s pretty safe to say these tostadas reign supremo.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

10 ounce

Ground Pork

1 unit

Yellow Onion

1 unit

Poblano Pepper

1 unit


1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas

(Contains Soy, Wheat)

1 unit

Roma Tomato

½ cup

Mexican Cheese Blend

(Contains Milk)

4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery



4 teaspoon

Olive Oil


Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories960 kcal
Fat58 g
Saturated Fat22 g
Carbohydrate73 g
Sugar9 g
Dietary Fiber5 g
Protein39 g
Cholesterol140 mg
Sodium2070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Baking Sheet
Small Bowl



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. • Halve, core, and thinly slice poblano crosswise into strips. Halve and peel onion; thinly slice one half. Finely chop remaining half until you have 2 TBSP. (For 4, thinly slice whole onion; finely chop a few slices until you have 3 TBSP.) Dice tomato. Zest and quarter lime.

Cook Pork

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork* and Southwest Spice; cook, breaking up meat into pieces, until browned, 3-4 minutes (it’ll finish cooking in the next step). TIP: If there’s excess grease in your pan, carefully pour it out.

Simmer Pork & Veggies

• Add poblano and sliced onion to pan with pork. Cook, stirring, until veggies are tender and pork is cooked through, 5-7 minutes. • Add Tex-Mex paste and ¼ cup water (1/3 cup for 4 servings). Simmer until thickened, 1-2 minutes. Season with pepper. • Turn off heat; cover to keep warm.

Toast Tortillas

• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer. • Gently prick each tortilla in a few places with a fork. (For 4, divide tortillas between 2 sheets; toast on top and middle racks, flipping tortillas and swapping rack positions halfway through toasting.) • Toast on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. TIP: Tortillas brown quickly—keep a close eye on them.

Make Salsa & Crema

• While tortillas toast, in a small bowl, combine tomato, chopped onion, juice from half the lime, and a pinch of salt and pepper. • In a separate small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Finish & Serve

• Evenly sprinkle toasted tortillas with Mexican cheese. Return to oven until cheese melts, 1-2 minutes. • Divide cheesy tortillas between plates and top with pork mixture, pico de gallo, and crema. Serve with any remaining lime wedges on the side.