Carnitas Tostada
Published on October 31, 2025 by Jenny Freck
Carnitas Tostadas
Crisp and savory carnitas piled atop a golden tostada are elevated by a vibrant wine pairing that cuts through the richness with bright, refreshing acidity.
| PREPARATION:
Step 1
Line a plate or cookie sheet with paper towels. Using a thick bottom pan, over medium heat, heat frying oil and fry the corn tortillas one at a time. Let excess oil drain on paper towel. Sprinkle with salt as soon as they come out of the hot oil. Set them aside.
Step 2
In a medium pan, cook the black beans and smash to the consistency of your liking. In a microwave safe bowl, reheat the carnitas for 30 seconds, stir and heat for another 30 seconds. With the use of a mandolin, or sharp knife, thinly slice radishes.
Step 3
Layer the fried tortillas with the black beans, reheated carnitas, salsa Macha, radish slices, and finish with a little cilantro. |
INGREDIENTS:
8 small corn tortillas
1 12 oz can of black beans
1 Lb Carnitas, room
temperature
1 jar of Salsa Macha
4 small radishes
(red or purple)
Cilantro
Oli for frying
Salt to taste |
