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Crispy Mexican Pizzas

Two of my favorite foods combined into one crispy bite
Prep Time10 mins
Cook Time5 mins
Total Time16 mins
Course: Main Course
Cuisine: Burgers, Sandwiches, Pizza
Keyword: crispy flour tostadas, Mexican pizza
Servings: 4

Ingredients

Pulled Pork

  • 6-7 lb pork shoulder roast, bone in
  • 1 tbsp achiote paste Found in Mexican aisle at grocery
  • 1 tbsp Tajin Mexican seasoning
  • 1/2 lime, squeezed
  • 1 large yellow onion
  • 1 1/2 - 2 cup water

Pickled Red Onions

  • 1 large red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tbsp sugar
  • 1 1/2 tsp salt

Salsa Verde

  • 6 tomatillos, husks removed
  • 1 yellow onion, quartered
  • 1 jalapeno, seeded
  • 1/4 cup water
  • 1 tsp sugar

Other ingredients

  • 12 tbsp prepared bean dip
  • 8 oz Monterrey Jack cheese, grated
  • 1/4 cup cotija cheese, crumbled
  • 1/4 cup cilantro, chopped
  • 12 mini flour tortillas (street taco size)

Instructions

Pulled Pork

  • Mix achiote paste with lime juice and massage over pork roast.  Season with Tajin Mexican seasoning and place in crockpot together with onion and water.  Cook about 6-8 hours or until fork tender.  Remove, let cool and shred.  You will only be using 1-2 cups of the meat.   Save the remainder for another use, like burritos.

Pickled Red Onions

  • Mix together  vinegar, salt and sugar in a medium bowl.  Place onions in mixture, cover and let sit at room temperature for at least 1 hour.  You may need to stir every 15 minutes if the liquid doesn't reach all of the onion slices.

Salsa Verde

  • Place tomatillos, onion and jalapeno on a sheet pan and broil until charred.  Remove from oven and blend together with water and sugar. (This makes more than you will need for pizzas.  Save remainder for another use like salsa or burritos)

Assembly

  • Microwave flour tortillas:  Place 2 tortillas on a paper towel and cover with another paper towel.  Microwave for 1 minute. They should be firm.  Repeat with remaining tortillas.  
  • Move tortillas to sheet pans. Spread 1 tbsp bean dip on each tortilla.  top with 1 tbsp Monterrey Jack cheese and about 1 tbsp shredded pork. Broil until cheese is melted. Remove from oven and garnish with pickled red onion, salsa verde, cotija cheese and cilantro.

Notes

Use leftover pulled pork to make this recipe quick