How to Make Carnitas and Black Bean Tostadas

The carnitas in this recipe are great used in many different ways. Serves 6 people.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Shredded Cabbages (for Garnish)
• Chef's Knives
• Cooking Pots
• Cutting Boards
• Measuring Cups
• Measuring Spoons
• Saucepans
• Tongs
• Wooden Spoons
• Paper Towels
• 1 tbsp. canola oil - plus 1/4 cup for frying the tortillas
• 1 1/2 lb. pork butts - cut into 1-inch cubes
• sauté pans
• 12 corn tortillas
• 2 15 oz. cans refried black beans
• 1/2 lb. queso cotija (aged Mexican cheese) or mild feta cheese
• 2 tsp. salt , plus more for the tortillas
• 3 radishes - stemmed and diced
• 1 - 2 cups fresh tomatillo salsas
• 1cup chicken broths

1. Heat the chicken broth, 2 cups water, 1 tbsp. oil, 2 tsp. salt, and pork over medium-high heat in a pot large enough to hold the pork in a single layer. Simmer, stirring occasionally, until the liquid evaporates and the pork is crisp and easily pierced with a fork.
2. Remove the pork and place on a cutting board. Using two forks, shred the pork into thin strips.
3. Keep the pork warm while you prepare the beans and tortillas.
4. Heat the beans, 1 tsp. salt and 4 tbsp. water in a saucepan over medium heat. Stir occasionally to prevent the beans from sticking to the pan.
5. Heat the remaining oil in a small sauté pan over high heat. Using tongs, fry each tortilla until golden.
6. Sprinkle each tortilla with a little salt right after it comes out of the oil. Place on a plate lined with paper towels to remove excess grease.
7. Repeat with the remaining tortillas.
8. Take a tortilla and spread two or three tbsp. beans evenly over one side. Put a tablespoon or two of the pork over the beans.
9. Garnish with the cabbage, radish, cheese and salsa. Repeat with the remaining tortillas.