Carnitas Tostadas with Hatch Red Chile Salsa

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crispy, melt-in-your-mouth carnitas turned into a simple cheesy tostada with hatch red chile salsa

yield: 12 tostadas



Hatch Red Chile Salsa

  • 1 (16 oz) jar roasted hatch red chiles
  • ½ small onion, roughly chopped
  • 2 cloves garlic
  • 2 limes, juiced
  • ½ cup packed cilantro leaves

Carnitas Tostadas

  • 12 corn tortillas
  • neutral cooking oil
  • 1 lb shredded mexican cheese
  • 1 batch homemade carnitas
  • ½ cup sour cream
  • toppings: shaved radish, cilantro leaves, lime wedges


Hatch Red Chile Salsa

  1. Combine the hatch red chiles, onion, garlic, lime juice, and cilantro in a blender.
  2. Blend until a salsa consistency is created, smooth but with a little texture.
  3. Season with salt to taste.

Carnitas Tostadas

  1. Preheat the oven to 450°F. Drizzle a thin coating of oil onto two sheet pans. Distribute 6 tortillas onto each pan, dredging each side in the oil. Season with a pinch of salt. Bake for 12 minutes, or until crisp.
  2. Top the crispy tortillas with cheese. Bake for another minute or so until melted.
  3. Build the tostadas by layering on the carnitas, salsa, sour cream, radish, and cilantro. Serve with lime wedges alongside.