 This is something I make for dinner when I have leftover pork tenderloin and I want a quick and easy meal. It’s also a great way to “transform” your leftovers into something very different so it’s not the same old thing. ---Karly PORK TOSTADAS 3 cups chopped, cooked pork ½ medium onion, chopped 3-4 cloves garlic, finely chopped 1 Fresno pepper, seeded and chopped 1 bottle beer (I used Dos Equis Amber) Olive Oil Cumin Chili Powder (Ancho chile powder is nice in this) Salt and Pepper Corn Tortillas Canola Oil Put a little olive oil in a skillet over medium heat, and add the pork. Cook for a few minutes, stirring, then add the onion, garlic, and pepper, and cook for 3-4 minutes. Add cumin, chili powder, salt and pepper to taste, then add the beer. Let it come to a bubble, turn the heat down a little, and let simmer until most of the liquid is absorbed. While, the pork is cooking, get your tortillas ready. You can brush them with a little canola oil and bake in an oven at 375 until golden and crisp, or you can heat a little canola oil in a skillet and fry them a minute or two on each side, until golden and crisp. When the tortillas are done, salt them while hot. To serve, top the tortillas with pork and toppings of your choice. I used lettuce, chopped jalapeno, chopped tomato, crumbled Queso Fresco cheese, chopped cilantro, chopped black olives, and Sriracha hot sauce. NOTE: I’ve also used this recipe with leftover chicken, so if you don’t have pork leftovers or if you don’t eat pork, chicken is also fantastic. Printer-Friendly Version: 
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To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg  Archives
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