With flavorful Cuban vibes, this Mojo Pork Tostada Recipe can be whipped up in 30 minutes, as is entirely gluten-free! Bold spices take center stage in this dish, as well as punchy citrus. An umami twist to the mojo sauce balances the flavors and makes these tostadas a major hit that even the kids love. Topped with a simple orange salsa, make this dinner tonight and enjoy!
Why Make This Mojo Pork Tostada Recipe?
The number one reason is that it’s delicious! A simple pork crumble with black beans and queso fresco mixed with mojo spices and sauce whips up in minutes in a single skillet!
Marinated oranges and red onion make a perfect salsa topping.
And cheese. There is a lot of cheese. Because, cheese!
What’s In This Dish?
Being a rural Minnesota gal, pork is an important staple in my life! Did you know…
- There are more than 3000 pig farms in Minnesota alone, resulting in;
- Minnesota ranking 2nd in value and number of market pigs raised, with over 16.6 million marketed in 2018
- Minnesota pork is produced without added hormones, therefore all pork available at the store is hormone-free
Pork is kind of a big deal here, and I adore my Minnesota farmers! Learn more about Minnesota Pork HERE.
What Is Mojo Spice?
A Cuban-style seasoning, there are many variations to mojo seasoning, but one thing is common between all of them:
- orange zest
- lime zest
I guess that’s actually two things. Should I say citrus zest instead?!
But in addition to the bold citrus, my seasoning blend contains:
- chili powder
- salt & pepper
Super simple, but full of flavor!
How Do I Make This Mojo Pork Tostada Recipe?
This recipe comes together in a single skillet, so it’s ready with the quickness.
- prep the salsa and marinate
- cook onions, then add the pork
- add the mojo spices and cook until fragrant
- add black beans and mojo sauce
- stir in queso fresco
- serve on tostadas with more cheese and salsa
Is this recipe really gluten-free?
- yes! Corn tostadas are naturally gluten-free, and with a homemade spice mixture, you don’t have to worry about added flours found in many commercial mixes
Do I really need onions in this recipe?
- yep, the flavor is imperative! Sometimes red onion can be super strong, though, so if you really want to tame them, soak the sliced red onion in water for 20-30 minutes and then drain before using. You really only need to do it with the portion that goes into the salsa, since it remains uncooked.
Can I use something other than black beans?
- black beans are the more traditional choice for Cuban cuisine, but this recipe is also delicious with pinto beans!
What can I serve with this dish?
- I love serving this with some spicy southern corn cups, calabacitas con elote, or Mexican street corn salad!
Mojo Pork Tostada Recipe
- 1 large red onion sliced thin
- 2 oranges
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil divided
- pinch sugar
- kosher salt to taste
- fresh cracked pepper to taste
- 1.5 lbs fresh ground pork
- mojo spice
- 2 limes
- 1/4 cup gluten-free soy sauce
- 1 (15 oz) can black beans drained
- 8 oz queso fresco
- 12 tostada shells
- 3/4 cup cilantro
- In a medium-sized bowl, combine 1/2 cup of sliced red onion, and 1 orange peeled and diced. Add the red wine vinegar, 2 tablespoons of olive oil, pinch of sugar, and a sprinkle of salt and pepper. Toss gently to coat and set aside to marinate.
- Heat remaining 1 tablespoons of olive oil in a large skillet over medium-high heat. Add remaining red onion and cook until softened, around 4 minutes. Add the pork and mojo spice mix and continue cooking, breaking up the meat as it cooks, until no longer pink, around 5 minutes more.
- In a small bowl, combine the juice from the remaining orange, the juice from 2 limes, and the soy sauce. Add to the skillet with the pork, then add the black beans and gently combine, cooking until the liquid is reduced by half, around 5 minutes. Stir in 2/3 of the queso fresco until melted.
- To serve, divide mojo pork between tostadas, then scoop orange salsa from bowl, letting the liquid remain in the bowl and top each tostada. Sprinkle with remaining queso fresco and cilantro. Serve immediately.