Careme

Instructions

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1. 1.

   Prepare the produce and garnishes:

   • Dice 12 ounces Organic Zucchini Squash into 1/2-inch pieces.
   • Cut the kernels from 2 ears Bi-color Corn.
   • Finely chop 1/2 medium Red Onion.
   • Mince 2 cloves Organic Garlic.
   • Juice half of 1 Lime and cut the other half into wedges.
   • Chop 1/4 cup Organic Cilantro.
   • Crumble 1 1/2 ounces queso fresco.

   Keep the onion and garlic together, the zucchini and corn together, and the garnishes separate.

2. 2.

   Combine 8 ounces Ground Pork with:

   • 2 teaspoons ancho chile powder
   • 1 teaspoon ground cumin
   • 1/2 teaspoon dried Mexican oregano
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Mix gently until evenly seasoned.

3. 3.

   Brush 6 small corn tortillas on both sides with 1 tablespoon olive oil. Heat a large skillet over medium-high and cook the tortillas in batches until crisp and browned, 1 to 2 minutes per side. Transfer the tostadas to plates.

4. 4.

   Add the seasoned pork to the hot skillet. Sauté while breaking it into small crumbles until browned and the center reaches 160°F, 5 to 7 minutes. Transfer the cooked pork to a bowl.

5. 5.

   Add 1 teaspoon olive oil and the prepared onion-garlic mixture to the skillet. Sauté for 2 minutes, then add the prepared zucchini and corn with 1/4 teaspoon kosher salt. Cook until lightly browned and crisp-tender, 5 to 6 minutes.

6. 6.

   Return the cooked pork to the skillet. Add 2 tablespoons water and the prepared lime juice; toss over medium heat until juicy and well combined, 1 to 2 minutes.

7. 7.

   Plate three tostadas per person and spoon the pork-calabacitas mixture over them. Finish with the prepared queso fresco and cilantro, then serve with the prepared lime wedges.

Want more detail? See the temperature guide.