Chile-Rubbed Pork Tostadas

Photo by Jen Causey
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  • Makes 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 606 calories
    • Fat 25 g
    • Sat Fat 6 g
    • Cholesterol 125 g
    • Sodium 900 g
    • Protein 49 g
    • Carbohydrate 47 g
    • Sugar 1 g
    • Fiber 14 g
    • Iron 5 mg
    • Calcium 222 mg

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Buy Meal Kit


  1. Check 1 teaspoon ancho or chipotle chile powder
  2. Check ¾ teaspoon kosher salt
  3. Check ¼ teaspoon black pepper
  4. Check 2 tablespoons extra-virgin olive oil, divided
  5. Check pounds pork tenderloin
  6. Check 8 (6-inch) corn tortillas
  7. Check 3-4 tablespoons boiling water
  8. Check 1 (20-ounce) can refried black beans
  9. Check 2 ounces cotija or feta cheese, crumbled
  10. Check ¼ cup chopped fresh cilantro
  11. Check ¼ cup thinly sliced radishes
  12. Check lime wedges


  1. Preheat the broiler with the oven rack 6 inches from the heat. Stir together the chile powder, salt, pepper, and 1 tablespoon of the oil; rub over the tenderloin. Broil on a foil-lined rimmed baking sheet, turning halfway through, until a meat thermometer inserted in thickest portion registers 145°F, about 15 minutes. Remove from oven. Let rest 10 minutes before thinly slicing.
  2. Meanwhile, brush the tortillas on both sides with the remaining oil. Broil on a baking sheet, turning once, until lightly browned and crisp, 1 to 2 minutes per side.
  3. Stir enough boiling water into the beans to make them creamy. Divide the beans, pork, pan juices, cheese, cilantro, radishes, and avocado among the tostadas. Serve with lime wedges.