Rating this on the flavor, not the tostada method, since it didn't work for me - at 11 minutes they were burnt to a crisp. I started over and just baked them dry (since I have done that before and knew that would work) and lowered the temp to 400. They were crisp, brown and done at 8 minutes. Otherwise, the tostadas were really good. I made the meat part in the crock pot with a little less chipotle and a whole can of tomatoes for a half recipe. We added pico de gallo and some guacamole to the tostadas, which was great on them. The half recipe was enough for 7 corn tortillas, which fed 3 people.
This is my new favorite tostadas recipe!!!! I just loved the crispy pork with a nice kick from the chipotle chile powder. I only made a single, small sized, tostadas and really wished I had made at least 2. I used white corn tortillas and used the lettuce, Monterey Jack cheese, sour cream and green onions as toppings. Thanks so much for sharing the recipe, I know it will be made again. Made for ZWT8.
These are really good tostadas! I loved having them with pork. Everything about this recipe made it delicious. I wouldn't change a thing. My family devoured them. Made for ZWT8 for the Diners, Winers and Chives.