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 Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Servings: 5 Servings
Author: Maggie @ Cupcakes and Sarcasm
- 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
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!