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Mojo Pork Tostadas

Mojo Pork Tostadas with Black Beans and Orange Salsa

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This dish packs a double-punch of citrusy Cuban mojo flavor, with our version of the sauce (tangy lime, orange juice, and soy sauce), plus an inspired blend of spices in the pork and black bean topping. Fresh mint, orange, and pickled onions bring refreshing contrast to the crispy, cheesy baked tostadas.

  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

  • Calories 1040
  • Protein 54g
  • Total Carb 80g
  • Total Fat 57g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lime
    • 1
    • lime
  • navel orange
    • 1
    • navel orange
  • red onion
    • 1
    • red onion
  • black beans
    • 1 can
    • black beans
  • gluten-free soy sauce
    • 2 packets
    • gluten-free soy sauce
  • sherry vinegar
    • 1 tablespoon
    • sherry vinegar
  • corn tortillas
    • 6
    • corn tortillas
  • shredded mozzarella cheese
    • 4 ounces
    • shredded mozzarella cheese
  • ground pork
    • 10 ounces
    • ground pork
  • mojo spice mix
    • 2 teaspoons
    • mojo spice mix
  • mint
    • 1/8 ounce
    • mint

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Halve lime. Halve orange and set aside 1 half for mojo sauce; peel remaining orange, discarding skin and pith, then cut into ½-inch pieces. Peel onion, halve, and thinly slice. Drain and rinse black beans. In a small bowl, stir together soy sauce, juice of 1 lime, and juice of reserved ½ orange to make mojo sauce; set aside until Step 5.

  2. Make orange salsa

    Make orange salsa

    In a medium bowl, stir together sherry vinegar, diced orange, ¼ cup sliced onion (or use less—raw red onion has a strong flavor), 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired to combine. Set aside until ready to serve.

  3. Bake tostadas

    Bake tostadas

    On a baking sheet, arrange tortillas in a single layer and rub each all over with ¼ teaspoon olive oil. Season with ¼ teaspoon salt total. Bake, flipping tostadas halfway through, until golden and crisp, 7-9 minutes total (move on to the next step—but don't forget to come back). Carefully top tostadas with half of mozzarella, spreading evenly; continue baking until cheese is melted, 2-3 minutes more.

  4. Cook mojo pork

    Cook mojo pork

    While tostadas bake, heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add remaining onion and cook, stirring occasionally, until softened, 2 minutes. Add pork and season with mojo spice mix, ½ teaspoon salt, and pepper as desired. Cook, breaking up meat, until cooked through and no longer pink, about 5 minutes.

  5. Finish mojo pork and beans

    Finish mojo pork and beans

    To pan with pork, still over medium-high heat, add black beans and mojo sauce and stir to combine. Cook until liquid is reduced by half, 4-5 minutes. Stir in remaining mozzarella to melt, then remove pan from heat.

  6. Plate mojo pork tostadas

    Plate mojo pork tostadas

    Divide tostadas between serving plates. Top with mojo pork and black beans. Using a slotted spoon, add orange salsa. Pick mint leaves, discarding stems, and scatter over tostadas. Enjoy!

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