Tostadas Supremas with Pork
topped with Poblano, Lime Crema & Pico de Gallo
- Wheat
- Soy
- Milk
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.
Ingredients
1 unit
Onion
4 tablespoon
Sour Cream
1 unit
Long Green Pepper
10 ounce
Ground Pork
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
4 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the bold, savory flavors, though some found it too spicy for kids. Adjust seasoning to taste 🌶️.
- Ease of prep: Quick and simple to make, but watch tortilla cooking time closely to avoid burning.
- Suggestions: Consider adding refried beans, guacamole, or cilantro for extra flavor and texture. Try corn tortillas for a more authentic crunch.
- Portions: Some felt the meat portion was small compared to tortillas; others found it filling with leftovers.
- Texture: Crispy tortillas were a hit, but can be messy to eat. Some prefer making as soft tacos instead.
Reviews from our home cooks
We were surprised - it was the best of the three recipes. Crispy tortillas, poblano pepper, pico de gallo & crema really made the dish - lime was just right touch.
This tostada recipe is delicious, easy to make and very filling. I did add cilantro to the pico.
Fun and flavorful. These Pork Tostadas fragranced the house with earthy pablano, onion and taco seasoning. Satiated the tastebuds for mexican food night.
Probably one of my favorite dishes so far! Really flavorful and zesty. The tostadas were so light and yummy and the lime crema was a pleasant addition!
This is one of those recipes that doesn't look like much but is AMAZING! I air-fried the tostadas (7 minutes at 400, flipping halfway through) and even though the ingredients once piled on the tostadas were very juicy and dripped everywhere, the tostadas stayed crispy even when wet! Everything was also just SUPER tasty. I had some cilantro ready to harvest in my garden so added that to mine; it was great! We will definitely make this again. It was over-the-top good!
Delicious meal and lime crema was great. Next time I may make it a sriracha crema to add more "heat" (spice) to the meal. The fresh Pico de Gallo is great but again, I will add more heat to it next times - with some tabasco sauce or sriracha.
I could live on these! Everything blends so well and is so authentic! Love the soft tortillas! The combination of the poblano, crema and pico de gallo is an exquisite taste experience that must be revisited!
Another great dish. Very simple, quick and easy. Nice, even heat that wasn't overpowering. I was a little confused by the title, though, as there was no garlic, cilantro, or lime included to make Pico de Gallo (just tomatoes and onions isn't exactly Pico de Gallo). Also, the title of the dish says "lime crema", but there isn't a lime mentioned in the recipe or included in the ingredients at all. I make make this one on my own again sometime, and add the missing ingredients.
First time trying tostadas. It was so delicious, crispy tortilla with some lime pico and pork in mex blend, just chef kisses. One thing it's a lot of mess.
This was so good but did not come with enough pork and veggies to fill the top of the tostada
