![Pork Curry Tostadas](https://cdn.statically.io/img/www.foodandwine.com/thmb/s7hIoP13Kd_oyB0uqAw8MVleAmI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Pork-Curry-Tostadas-2-FT-RECIPE0623-5e84e013bf924944b1bfbe59169e98e3.jpg)
Matt Taylor-Gross
Stephanie Izard pulls from cuisines around the globe for these tostadas, which feature a rich pork curry, smashed avocados, and bright, tart pickled onions and peppers. Both the Pickle Mix and Pork Curry can be made in advance, and you can swap in store-bought tostadas to make this recipe a weeknight-friendly meal.
Ingredients
Pickle Mix
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1 large (12-ounce) red onion, halved and sliced (3 cups)
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3 Fresno or jalapeno chiles, seeded and thinly sliced
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1 1/2 cups seasoned rice wine vinegar (from 1 12-ounce bottle)
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1/4 cup water
Pork Curry
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1 teaspoon Moroccan spice mix (such as This Little Goat Moroccan Spice Mix)
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1/2 teaspoon kosher salt
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2 1/2 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes
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1 tablespoon vegetable oil
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1 medium (11-ounce) while onion, halved and sliced (about 2 1/2 cups)
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1/2 cup canned crushed tomatoes
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3 tablespoons extra-virgin olive oil
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1/2 Thai chile, chopped
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2 teaspoons yuzu juice or fresh lemon juice
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1 (14 1/2-ounce) can coconut cream (such as Savoy)
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1 cup chicken stock
Avocado Smash
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2 medium avocados, halved and pitted
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2 tablespoons fresh lemon juice
Tostadas
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1 cup masa harina (such as Maseca)
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2/3 cup lukewarm water
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1/4 teaspoon kosher salt, plus more as needed
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Vegetable oil, for frying
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3 radishes, cut into matchsticks
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Fresh cilantro leaves
Directions
Make the Pickle Mix
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Place sliced onion and chilies in a 1-quart heat-proof container with a lid. Bring vinegar and water to a simmer in a small saucepan over medium heat. Pour hot vinegar over onion and chiles, pressing down to completely submerge. Let cool completely at room temperature, then cover and refrigerate for at least 2 hours, preferably overnight.
Make the Pork Curry
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Combine Moroccan spice blend and salt in a medium bowl until evenly mixed, add pork and toss until pork is evenly coated. Heat oil in a heavy-bottomed pot over medium-high. Working in 2 batches, add pork to pot and cook, turning occasionally, until browned on all sides, 6 to 8 minutes per batch. Transfer seared pork to a rimmed baking sheet.
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Reduce heat under pot to medium. Add onion and cook, stirring occasionally, until onion is softened, about 5 minutes. Return pork and accumulated juices to pot with onion.
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Place 1/4 cup Pickle Mix in a blender. Add tomatoes, olive oil, chile, and yuzu juice to blender and puree until smooth.
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Add puree and coconut cream to pot and stir. Reduce heat to low, cover, and cook, stirring occasionally, until pork is tender when pierced with a fork, about 2 hours. Add stock and continue simmer until pork is very tender and juices are thick, about 30 minutes. Spoon fat from surface of curry.
Make the Avocado Smash
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Cut avocado flesh into large chunks while still in the skin, then scoop into a medium bowl. Add lemon juice and coarsely mash; season to taste with salt. Press plastic wrap directly on top of smash and chill.
Make the Tostadas
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Combine masa harina, water, and salt in a medium bowl, and mix until it forms a soft dough ball. Let dough rest about 5 minutes. Scoop 2 tablespoons dough and roll into a ball (about the size of a golf ball). Repeat with remaining dough, forming 10 balls.
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Line a baking sheet with paper towels. Add oil to a large skillet to depth of about 1/2 inch and place over medium heat. Heat oil to 325°F. Cut sides from a zip-top bag and position folded edge near hinge in a tortilla press. Place 1 dough ball in plastic bag and press into tortilla about 1/16-inch thin and 3 ½ to 4 inches in diameter. Alternatively, place dough ball in plastic bag on a work surface, and use a rolling pin and roll dough.
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Working with 2 tortillas at a time, add to oil and fry until pale golden brown, carefully turning once, about 3 minutes. Transfer to paper towel-lined baking sheet. Check oil temperature to maintain 325°F between batches. Return tortillas to oil, 2 or 3 at a time, and fry again until golden brown. Season tostadas with salt while warm.
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Spread each tostada with 1 to 2 tablespoons of avocado smash. Top with about 3 tablespoons pork curry and 1 tablespoon drained pickle mix. Garnish with radishes and cilantro and serve.
To make ahead
Pickle Mix and Pork Curry can be made 3 days in advance and stored in an airtight container in the refrigerator.