Craving a flavor explosion? Get ready to fire up your wok and create a ridiculously delicious spicy Korean pork stir-fry that will become your new weeknight obsession.
This vibrant dish is surprisingly simple to make, even with a list of ingredients that packs a serious punch.
Ingredients
Okay, let's explore into gathering all our goodies! First, you're gonna need 2 to 3 tortillas – flour or corn, dealer's choice – and some oil spray.
Now, for the yummy filling: grab 1/4 cup of mayonnaise (whole egg's the way to go!), 1/4 cup of finely chopped canned jalapeños (drained, we don't want no juice ruining the party!), 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper!
Next up, 1 tablespoon of lime juice – add more if you're feeling zesty. Don't forget 1/2 cup of sliced shallots or scallions, or 1/4 cup of finely diced red onion if you're feeling fancy. We need 2 tablespoons of finely diced coriander – aka cilantro – stems, and 1 1/4 cups of shredded cooked chicken. Perhaps consider using the same preparation methods for chicken, like with authentic Chicken Tinga Tacos, for an interesting twist.
Finally, for garnish, snag some coriander leaves and diced avocado. Now, that's what I call a fiesta!
Instructions
Now, let's get cooking! I'll guide you through making these mini tostadas—they're easier than you think. First, preheat your oven to 350F.
Next, grab your tortillas and cut out ten 3-inch rounds. I use a cutter, but a clean can works, too! Now, mold these rounds into muffin tins and spray 'em with oil. Bake for 10-15 minutes until golden and crispy; then, let them cool! In this recipe, substitute a spicy cheese to add more flavor.
Moving on, in a bowl, mix all filling ingredients—except the chicken, of course! Then, gently toss in the chicken.
- Preheat correctly.
- Cut perfect tortilla rounds.
- Bake until golden!
- Mix filling thoroughly.
- Don't forget the cilantro!
To serve, fill each tostada cup with the chicken mixture. I like to sprinkle with cilantro leaves and diced avocado because why not?! Enjoy.
Recipe Notes
Before you serve, let's chat about some recipe notes! I like to use canned jalapeño in this rather than fresh – the vinegary flavor? It cuts right through the mayonnaise. You know, like a tiny samurai sword! You can use fresh jalapeños if you want – add an extra 1/2 to 1 tbsp of lime juice to balance it out.
Don't worry, these aren't "hot" spicy! The zing comes from the jalapeños. It's tempered by the mayonnaise, so you get a fresh kick of spice. It's more of a zesty "hello there!" than a fiery inferno, I promise.
Want to make it ahead? The tostada cups will stay fresh in an airtight container for around 3 days. The chicken filling? You can make it 2 days ahead and store it in the refrigerator. Easy peasy!
Nutrition Information
If you're curious about what's inside each bite, I can break down the nutrition information for you! I've calculated the approximate nutritional values per serving—just remember, these are estimates, and actual values can vary.
Now, let's get to the good stuff. Keep in mind one serving is about 43g:
- Calories: 93 cal (That's 5% of your daily needs!)
- Carbohydrates: 3.3g (Only 1%!)
- Protein: 5.6g (A solid 11%!)
- Fat: 2.4g (Just 4%, not bad at all!)
- Sodium: 392mg (About 17%, watch that salt!)
I hope that breakdown helps you make informed choices. I know I feel better knowing what I'm eating, don't you? Remember, these numbers are based on my specific recipe—your mileage may vary, especially if you tweak anything!
Short Recipe Version
Prep Time: 15 mins
Cook Time: 20 mins
Servings: 4
Ingredients:
1 lb pork shoulder, thinly sliced
2 tbsp gochujang
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp garlic, minced
1 tsp ginger, minced
1/2 onion, sliced
1 green onion, chopped
1 tbsp vegetable oil
Instructions:
- Marinate pork with gochujang, soy sauce, sesame oil, garlic, and ginger for 10 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add onion and cook until softened, about 3 minutes.
- Add marinated pork and stir-fry until cooked through, about 7-10 minutes.
- Stir in green onion.
- Serve over rice.
Nutrition (per serving, estimated):
Calories: 450
Protein: 35g
Fat: 25g
Carbohydrates: 20g