Chipotle Pork Tostada Stack

Chipotle Pork Tostada Stack
Chipotle Pork Tostada Stack

A truly wonderful way to use up any left-over or stale corn tortillas, this dish has an amazing intensity and fullness of flavours.  Great ‘TexMex-style’ comfort food for a cold winter evening.  To make serving easier, slice all but the top tortilla in half with a sharp knife after toasting but before you construct the stack

Preparation & Cooking Time – 1 1/2 hours

Serves 2


  • 250g Pork Sirloin or Tenderloin, thinly sliced
  • 3 tbsp Chipotle Sauce
  • 1 tin Chopped Tomatoes
  • 3 cloves Garlic, chopped
  • 1 tsp Cumin, ground
  • 1 tbsp Sugar
  • 1 dried Chilli, seeds removed
  • Salt & Pepper to taste
  • 1/2 tsp dried Mixed Herbs or fresh Oregano and Thyme
  • 3 tbsp Olive Oil
  • 1 Onion, sliced
  • 1 large Pepper, sliced
  • 100g Mushrooms, sliced
  • 5 soft Corn Tortillas
  • 100g Cheddar, grated


  • In a self-sealing plastic bag, add the pork slices and chipotle sauce.  Seal the bag (excluding any air) and squish to ensure that all the meat is covered with sauce.  Leave to marinade for an hour
  • Add a splash of oil to a small pan and sweat off half of the garlic for a minute before adding the cumin.  A minute later add the tomatoes, salt, sugar, herbs and crumbled chilli (Note: The chilli is there to add flavour, not to make the sauce hot).  Bring to the boil and allow to gently simmer until required. Adjust the seasoning to taste before use
  • Heat a dry frying pan until hot.  One at a time, toast the tortillas until soft and starting to brown slightly. Turn occasionally to get even toasting on each side. Do not burn!  Remove from the pan and stand on a sheet of kitchen paper to absorb any steam – the aim is to leave the tortillas crispy.  Repeat with remaining tortillas
  • Add the remaining oil to the frying pan – this should heat up very quickly.  Throw in the marinated pork and stir-fry for 1-2 minutes.  Beware – the marinade may smoke initially so keep stirring.  It may be best to have a window open!
  • Add the peppers, onions, remaining garlic and mushrooms and continue to stir fry until all are soft – maybe 3-4 minutes
  • In a baking tray, Assemble the stack with 4 layers of filling as follows:  A corn tortilla on the base, topped
    Assembled stack, ready for baking
    Assembled stack, ready for baking

    with the meat mixture, then the tomato sauce, then a sprinkling of cheese.  Top with another toasted tortilla and press lightly.  Repeat until you have all 4 layers of the filling and top with the last tortilla.  Sprinkle with the last of the cheese and bake in a pre-heated oven, 170°C, for 20-30 minutes until heated through and the cheese melted and browning

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