Tostadas de Lomo (Pork Tostadas)

Tostadas de lomo are a traditional cenaduria (dinner restaurant) meal in Mexico; they are topped with creamy beans, tender pork, and a simple tomato and onion salsa.

These tostadas de lomo are simple, filling, and comforting. Once you have the pork and beans made, assembling them is quick and easy. The ingredients are similar to what I use on my Sopes, but with chicken instead of pork.

Ingredients

You’ll only need a few ingredients to make these tostadas, and you don’t even need to turn on the stove – the Instant Pot does all the work! I’ve also included instructions below on how to cook the pork on the stovetop.

• Pork Tenderloin- I prefer pork tenderloin since it’s leaner, but you can also use pork shoulder.
• Guajillo Chiles– You’ll need 2 dried guajillo chiles to add when cooking the pork.
• White Onion– The pork is also cooked with some white onion, and we’re also using white onion in the tomato salsa.
• Peppercorns– You can either use whole black peppercorns or ground black pepper to season the pork.
• Bay Leaf– Add this aromatic to the pork when cooking.
• Tomatoes– Use Roma tomatoes to make the tomato salsa.
• Tostadas– These can either be store bought or make your own by deep frying or baking corn tortillas.
• Refried Beans– I used my Peruvian bean recipe, but any refried beans will work.
• Queso Fresco– This adds a salty and creamy component. Another option is cotija cheese.
• Shredded Lettuce– Finely slice iceberg or Romain lettuce for a fresh, crunchy topping.

How to Cook the Pork

I prefer to cook the pork in the Instant Pot, but another option is to simmer it on the stove for an hour or more until it is tender.

Slice the pork into large chunks, add it to the Instant Pot, and season with salt. Add the guajillo chiles, onion chunks, peppercorns, bay leaf, and garlic cloves. For the Instant Pot, add 1 cup of water. If making it on the stove, add enough water to cover the pork.

Cook on high pressure for 45 minutes, then carefully release the pressure. The pork should be very tender; if it isn’t, you can cook it for a few more minutes. Once it’s done, shred the pork and add some of the strained juice over the pork.

While the pork is cooking, make the tomato onion salsa by boiling whole Roma tomatoes. Once softened, add to a blender with some salt and blend. Pour the blended tomatoes over thinly sliced white onions.

I use this same salsa, pork, and beans in these Tortas Ahogadas.

Assemble the Tostadas

Assemble the tostadas right before serving; otherwise, they will become soggy. Start by spreading a layer of beans on each tostada, then add shredded pork on top. Don’t pour too much juice from the pork; the juice is just to keep the pork moist.

Spoon the tomato onion salsa, shredded lettuce, and sprinkle on the queso fresco. I also added pickled jalapenos for spice.

For any leftover ingredients, store everything separately. The shredded pork can be refrigerated for up to 4 days.

More Tostada Recipes