This recipe isn’t very St. Patrick’s Day-esque but after making them a couple of days ago, I couldn’t resist sharing them with you today. They are super easy and include three of the most delicious things I can think of: pulled pork, caramelized onions and guacamole. And hey guacamole is green so it counts right? Let’s just go with that.
I have been really good about taking Barre classes these past few weeks. I’ve actually been going 3 times a week. It’s easiest for me to go at night so that Ryan and watch Kellan, this means that I need a dinner that is quick, easy but satisfying because I am really hungry after barre. This recipe totally fits the bill as long as I make sure to have this pulled pork on hand. Which I do. At least once a month.
You should too. It’s delicious. And gives you the opportunity to make this dish.
Which you also want to do. Because, it too, is delicious.
Servings
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion (sliced)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon salt
- 2 cups pulled pork
- 1 cup guacamole
- 4 to stada shells
- sour cream
- cilantro
Instructions
- Heat olive oil in a skillet over medium heat.
- Toss onions with garlic, chipotle powder and salt. Cook in skillet over medium-low heat until brown and caramelized. About 20 minutes. Stirring frequently. Transfer to a plate and set aside.
- In the same pan, cook pulled pork just until warmed through.
- Heat tostada shells according to package directions.
- To assemble one tostada spread guacamole on a tostada shell. Top with 1/4 of the pulled pork, 1/4 of the caramelized onions and a dollop of sour cream and a sprinkle of cilantro. Repeat with remaining ingredients.
- Serve.
