Tostadas Supremas with Pork

🥘 Ingredients

• Mexican Cheese Blend
  1 c
• Southwest Spice Blend
  2 tbsp
• Tex-Mex paste
  2 unit
• black pepper
  1 tsp
• flour tortillas
  12 unit
• ground pork
  10 oz
• lime
  1 unit
• long green pepper
  2 unit
• olive oil
  8 teaspoon (tsp)
• onion
  1 unit
• salt
  1 tsp
• sour cream
  1/2 c
• tomato
  2 unit

🍳 Cookware

• large pan
• baking sheet

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Halve, core, and thinly slice long green pepper crosswise into strips. Halve and peel onion ; thinly slice one half. Finely chop the remaining half until you have 2 TBSP. (For 4, thinly slice whole onion; finely chop a few slices until you have 3 TBSP.) Dice tomato . Zest and quarter lime .

   long green pepper: 2 unit, onion: 1 unit, tomato: 2 unit, lime: 1 unit
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add ground pork and Southwest Spice Blend ; cook, breaking up meat into pieces, until browned, 3-4 minutes (it will finish cooking in the next step). TIP: If there is excess grease in the pan, carefully pour it out.

   olive oil: 8 teaspoon (tsp), ground pork: 10 oz, Southwest Spice Blend: 2 tbsp
3. 

   3

   Add poblano and sliced onion to the pan with the pork. Cook, stirring, until veggies are tender and pork is cooked through, 5-7 minutes. Add Tex-Mex paste and ¼ cup water (1/3 cup for 4 servings). Simmer until thickened, 1-2 minutes. Season with black pepper . Turn off heat; cover to keep warm.

   Tex-Mex paste: 2 unit, black pepper: 1 tsp
4. 

   4

   Meanwhile, drizzle flour tortillas with 1 tablespoon olive oil (2 tablespoons for 4 servings); brush or rub to coat evenly. Arrange in a single layer on a baking sheet . Gently prick each tortilla in a few places with a fork. (For 4 servings, divide tortillas between 2 baking sheets; toast on top and middle racks, flipping tortillas and swapping rack positions halfway through toasting.) Toast on the top rack, flipping halfway, until lightly golden, 4-5 minutes per side. TIP: Tortillas brown quickly - keep a close eye on them.

   flour tortillas: 12 unit
5. 

   5

   While tortillas are toasting, in a small bowl combine the tomato, chopped onion, juice from half the lime, and a pinch of salt and pepper. In a separate small bowl, combine sour cream , a squeeze of lime juice, and a pinch of lime zest to taste. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt.

   salt: 1 tsp, sour cream: 1/2 c
6. 

   6

   Evenly sprinkle more toasted tortillas with Mexican Cheese Blend . Return to the oven until cheese melts, 1-2 minutes. Divide cheesy tortillas between plates and top with pork mixture, pico de gallo, and crema. Serve with any remaining lime wedges on the side.

   Mexican Cheese Blend: 1 c