These Double Decker Pork Carnitas and Refried Bean Tostadas are epic! Layers of crispy pork carnitas and refried beans topped with all the fixings!
Doesn’t that just roll of the tongue nicely? I think so.
I originally had this post planned for last Fridays post and well… when my youngest daughter was sick with a nasty fever/cough/cold that turned into an ear infection, missing four days of school {I know.} AND getting ready for my oldest having a weekend of baseball tournaments… everything went to hell in a hand basket, fast. So let’s pretend it’s Friday… instead of Monday. Cool? I like Fridays better anyways…
Well it was a crazy-busy couple of days in the kitchen. There was even a point where I wished I had two crock pots. Yeah… I said it. But with a little planning I got it all together to turn out these fun and festive double-decker tostadas.
I made this AMAZING Pico de Gallo. GAH! You guys this pico is the BEST! It’s so easy I can make it blind folded, in my sleep backwards. I love this stuff. The End.
I also made these kick-butt refried bean recipe but a day in advanced, finished photographing these the next day and only ate about half before making the tostadas… they’re THAT good!
I did the above all the while this pork carnitas recipe was doing it’s thang in the slow cooker.
Oh and I made homemade tostada shells. I mean c’mon, go big or go home right?
First you’ll want to let the shells sit out of the package, all spread out, so they can dry out a bit.
Place them on a rimmed sheet pan, sprayed lightly with your Misto or baking spray. Slide them into a preheated 350 degree oven to toast up for about 20 minutes. Flip the corn shells halfway through and rotate the pans as they bake. I do the shells last so they don’t sit too long and get chewy. But of course you could always use store bought yellow corn tostada shells and call it good. Do your thang.
Then I just layered the crispy shells like so. Spread a little of the re-fried beans on a tostada shell, top with the shredded pork carnitas and repeat.
Top those layers with fresh avocado, pico, sour cream, a sprinkle of cotija cheese and a squeeze of fresh lime juice {and some thinly sliced radishes if you so desire}… and then wash them down with a few of these. Naturally.
These pork carnitas and refried bean tostadas are what Cinco de Mayo dreams are made of. Party on!
Enjoy! And if you give Double Decker Pork Carnitas and Refried Bean Tostadas a try, let me know! Snap a photo and tag me on twitter or instagram!
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Double Decker Pork Carnita and Refried Bean Tostadas
Ingredients
- 2 cups refried beans
- 4 cups pork carnitas
- 8 tostada shells, or more depending
TOPPINGS:
- iceberg lettuce
- 1 recipe for Pico de Gallo
- 1 avocado, cut into chunks
- sour cream
- lime wedges
- cotija cheese
- thinly sliced radishes
- hot sauce
Instructions
FOR THE TOSTADA SHELLS:
- Spread the corn tortillas out on a dish towel and let them dry out for about 30-45 minutes. Spray a couple of large rimmed sheet pan with your Misto or favorite baking spay. Arrange the corn tortillas on each pan and place in a preheated 350 degree oven. Bake for 10 minutes, flip and rotate the pans and bake for an additional 10 minutes or until crispy and golden.
FOR THE TOSTADAS:
- Top one tostada with a little re-fried beans and shredded pork carnitas. Repeat with a second layer. Top with a few spoonfuls of Pico de Gallo, shredded lettuce, avocado, sour cream, cotija cheese and cilanto... or any other toppings your heart desires!
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Oh yes! These look totally epic.
Loving these!! Stacked foods are so much fun!!
Double decker might just be my new favorite term! 😉 Friday or Monday, your double deckers look awesome and I’m sorry to hear about the sick kidlet…hope she’s feeling better!
You just gave me an idea for dinner tomorrow night! Thanks for sharing! Blessings from Bama!
You can never go wrong with double decker! These tostados combine all my favorite ingredients and will be made for dinner sometime this week.
Cinco De OH-My-O! Looks fab!
It totally rolls of the tongue! I wish it would just roll into my mouth though 😉
Love this.. All of our favorite flavors stack up on some tostadas!!!
double decker anything puts a huge smile on my face. These look AWESOME Laurie. seriously, girl. I think each recipe gets better!! How do you do it?!
OmgomgomgomgomgomgomgomgIwanttheserightnow. YUM-town!
Oh my goodness, these look SO mouthwatering Laurie! Absolutely delish for weeknights or Cinco de Mayo!
I’m so in for the pretending it’s Friday game! And also, I want these tostados right-NOW!
holy cow!! i want that huge stack in front of me!! i’d probably triple it just because i’m a pig like that and i wouldn’t want ANY to go to waste and i want to make sure i’m super filled 😉
This is definitely going on our menu plan for next week! So yummy!
Although I am not familiar with tostados, Pico de Gallo and Pork Carnitas, I would love to try these foods because everything sounds yummy and delicious. What is the alternative ingredient for the Cotija Cheese if it is not available in the grocery store? Is it okay to use other cheese for this recipe?
Of course you could! I would suggest Monterey Jack or even Pepper Jack for a kick!
Hold me.
These look awesome! I am putting these on my list to try
You know, with as much Mexican as I cook and we eat – I’ve never tried making tostadas at home. I love carnitas, and yours looks fabulous!
Wow! These look incredible! They will be on my menu soon!
Pretty sure I just had to wipe drool from the keyboard – DANG! These are amazing!
That looks so good! Will have to try these soon!
THIS IS SOOO ON THE TABLE FOR CINCO DE MAYO!!!!…Important question…did I “miss” the recipe for your homemade tostada shells (plate to mouth “vehicle”???)…Does one simply purchase flour tortillas (or corn?) and “puff” them in the oven?!…I am perplexed…help!!!
You totally rock Tex-Mex by the way…your Pico de Gallo and Roasted Garlic Guac…..both….THE BOMB!!!!
Hi Donna! Yes.. pre-bought corn tortillas baked in the oven. The recipe is in the Double Decker & Bean tostada post 🙂 Happy Cinco!