Carnitas (pork shoulder) on a white corn tortilla topped with avocado, cabbage, cilantro, crema Mexicana, salsa picante fresca, and cotija molido chesse. The pork was braised, then I fried it just before serving to give it crispy edges. A great trick I learned from Rick Bayless is to spray both sides of the corn tortilla … Continue reading "Tostada de Carnitas"