Pork Tostada Salad
Pork Tostada Salad
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 422 |
| pro | 28 g |
| total fat | 26 g |
| sat. fat | 10 g |
| carb | 21 g |
| fibre | 4 g |
| chol | 93 mg |
| sodium | 748 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 16 |
| vit A | 16 |
| vit C | 18 |
| folate | 17 |
Ingredients
Preparation
In large skillet, saut?ork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat.
Add chili powder, vinegar, salt, coriander, sugar, garlic and white parts of onions; fry over medium heat, stirring often, for 5 minutes.
Place 1 tostada in each of 4 bowls. Top with about half each of the lettuce, tomato, pork mixture, salsa and cheese. Repeat layers. Top with sour cream; sprinkle with green parts of onions.
Additional information : Tip: Tostadas are flat tacos that do not require heating. Look for Charras brand corn tostadas (plain or flavoured) in the Mexican section of grocery stores. If you can't find them, use tortilla chips instead.
Source : Canadian Living Magazine: August 2007
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