Healthy BBQ Pulled Pork Mexican Tostada Recipe – a flat, crunchy taco made Paleo, with a delicious Orange-BBQ pulled pork topping and a grilled pineapple salsa.
Finally bringing the recipe to you guys! It honestly wasn’t much of a pulled pork week but I’m hoping this Healthy BBQ Pulled Pork Mexican Tostada let’s me off the hook!
This is totally my last Mexican recipe for a while because I’m simply over-doing it. I mean, for the love of deliciousness, I need to try a new cuisine in my house! Not everyday try to make Mexican burrito bowls and eat pepper nachos. Sometimes make a curry, right?! Lol!
I’m also going to stay away from plantains for a week. It’s a challenge for me because *see bio*, but I think I can do it. If I put my mind to it. Which I probably won’t but at least I’ll say I tried haha.
These tostadas are just everything you need on a sweet summer’s day. I paired it with my grilled pineapple salsa, which because mine was so chunky, had food falling all over the plate. Still, it rocks in taste.
Important cooking note: You will need to be a little meticulous when spreading the tostadas or they – individually – won’t bake evenly. If you’re not too fussed, the undercooked bit will present itself more like a tortilla wrap. Best of both worlds, maybe?
By the way, the inspiration for taking these pictures was such a myth. I was too busy worrying about bacteria and leaving the pork out too long – I’m a serious germ-food-ophobe (No please don’t look it up). I just hope you get the gist and are willing to try this awesome meal!
- 1 Green Plantain (diced into chunks)
- 2 Eggs
- 1 tbsp coconut oil (melted)
- Pinch of Salt (I used Pink Himalayan)
- Juice of half a lime
- Coconut Oil for greasing (or any oil)
- Leftover Orange BBQ Pulled Pork (recipe in notes)
- Warm Grilled Pineapple Salsa (recipe in notes)
Preheat your oven to 175C/350F.
Place your tostada ingredients in a blender. Process until smooth.
Repeat for all your tostadas.
Place in the oven for 20 mins, or until the tostadas are just about turning brown. You can test to see if they are done but tapping the tostadas, if they feel hard they are done. If they bounce, then place them in the oven for a few more minutes.
Once done, remove from the baking pans and let them cool on a rack.
Top with the pulled pork and salsa.
Serve and enjoy!
You can add more seasonings of your choice to the tostadas. I kept it simple because the pulled pork and salsa were flavourful enough for me.
You must be meticulous in order to get a crunchy tostada, try to spread the mixture for each individual tostada, as evenly as possible.
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