Tostada: 1 lb. pork tenderloin, cubed 1/2 onion, cut into chunks 1 clove garlic, minced oil, as needed 10 corn tortillas 2 carrots, peeled, grated 1/2 red onion, thinly sliced 1 bundle fresh chives 3 Anjou, Bosc, or Red Anjou USA Pears, sliced and cored fresh lemon juice 3 c. grated cheddar cheese 1 head lettuce, grated
Dressing: 1/2 c. olive oil 1 tsp. freshly ground black pepper 2 jalapeno peppers, seeded and chopped 1 tsp. cilantro seeds 3 Tbsp. vinegar salt and pepper to taste
What to do:
1. Heat water to boiling in a saucepan. Add the pork meat with the onion and the garlic clove; season with salt and pepper. 2. While the meat is cooking, mix the dressing ingredients. Add salt and pepper to taste and set aside. 3. Add a little oil to a frying pan and brown the tortillas until they are golden and crisp. 4. When the pork is cooked, shred meat and mix with grated carrots, red onion, and chives; mix well and season with additional salt and pepper to your taste. 5. Slice the pears and set them aside. Bathe the pears in a light lemon and water solution to prevent browning. 6. Place one tortilla on each serving plate; add 1/2 c. cheese and a spoonful of meat, Top with a second tortilla, lettuce, and pear slices. Pour dressing over top or serve with dressing on the side.
