Every time that I make carnitas, I make this Carnitas Tostada with Salsa Verde. Every. Single. Time. It’s literally one of my favorite meals ever. For me, this is usually a “leftover” meal- leftover carnitas and leftover salsa verde. But, let’s be honest, I make the carnitas and the salsa verde JUST so I can make this tostada. The pork is reheated in the salsa verde and then piled atop a crispy tostada shell with creamy refried beans. It is glorious. See for yourself 👇🏻

Let’s talk Carnitas…

For the carnitas, I use my Slow Cooker Carnitas. They are a lighter version of authentic Mexican carnitas. Super flavorful. Here is a link to that recipe-

Let’s talk Salsa Verde…

For the salsa verde, you could use homemade or store-bought. Personally, I would go with homemade, it’s always better. But if you’re tight on time, store-bought will definitely suffice. I must say that I am partial to my own recipe for salsa verde. You should give it a try!

For this Carnitas Tostada with Salsa Verde, you are going to need 2 cups of cooked carnitas and 1 cup of salsa verde. In a large skillet, over medium-low heat, combine the carnitas and the salsa verde. Cook for about 5 minutes, just until the carnitas are heated through and coated in the salsa.

Now let’s assemble this Carnitas Tostada with Salsa Verde 👇🏻

To assemble this tostada, spread a thin layer of refried beans along the tostada. I used canned refried beans, but you’re welcome to take it to the next level with homemade refried beans. The refried beans will act like the glue for the other ingredients. Then add some of your salsa verde carnitas.

Next, I added some sliced red cabbage and corn. Please feel free to switch it up with whatever veggies you might have on hand. Now top off the tostada with a little extra salsa verde (that stuff is amazing), some queso fresco, a little Mexican crema (you can substitute sour cream), some sliced radishes (which add a lovely pepper-y crunch), and then a little fresh cilantro. Total perfection!

This was my huband’s tostada 👆🏻. He’s not a fan of sour cream or Mexican crema. I think he’s crazy.

And here is my tostada 👇🏻

Enjoy!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Carnita Tostada with Salsa Verde

Perfectly tender, juicy carnitas coated in salsa verde and piled onto a crispy tostada shell. This Carnitas Tostada with Salsa Verde is total perfection.

Prep Time 15

Cook Time 5

Total Time 20

Servings 5 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

2 Cups Pork Carnitas See recipe link for my Slow Cooker Carnitas
1 Cup Salsa Verde, homemade or store-bought See recipe link for my Roasted Salsa Verde
10 Tostada Shells
15 Oz Canned Refried Beans, warmed
1 Cup Corn, fresh, canned or frozen (heated, if frozen)
2 Cups Red Cabbage, shredded
For Topping: Extra Salsa Verde, Queso Fresco, Sliced Radishes, Mexican Crema, Fresh Cilantro

Instructions

In a large skillet over medium-low heat, combine the carnitas and the salsa verde. Cook until the carnitas are heated through and coated in the salsa.
To assemble the tostadas- spoon on a few tablespoons of warm refried beans onto the shell. Next, lay on some of the salsa verde carnitas, sliced red cabbage, and corn.
Top with optional toppings: extra salsa verde, queso fresco, Mexican crema (or sour cream), and some fresh cilantro. Enjoy!

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.

Name: Carnita Tostada with Salsa Verde
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 2 Cups Pork Carnitas (See recipe link for my Slow Cooker Carnitas); 1 Cup Salsa Verde, homemade or store-bought (See recipe link for my Roasted Salsa Verde); 10 Tostada Shells; 15 Oz Canned Refried Beans, warmed; 1 Cup Corn, fresh, canned or frozen (heated, if frozen); 2 Cups Red Cabbage, shredded; For Topping: Extra Salsa Verde, Queso Fresco, Sliced Radishes, Mexican Crema, Fresh Cilantro