Meal Kit
Maui-Style Pork Tostadas
with ginger-garlic crema and red pepper
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Sarah Thomsen
Bring a bit of island vibes into your life with these messy but perfect tostadas. Sweet pineapple and BBQ sauce bring sticky delight, as does the ginger-garlic crema. All brought together, these tostadas call forth visions of surf and sun. Waving palm trees. Hours on the beach with nothing but a good book and a cold drink. We'll be right back; we have some plane tickets to book.
In Your Box (serves 2)
- 10 oz. Ground Pork
- 1 Red Bell Pepper
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4 Small Flour Tortillas
- 3 oz. Pineapple Chunks
- 3 oz. BBQ Sauce
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2 oz. Sour Cream
- 2 Green Onions
- 2 tsp. BBQ Spice Rub
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories750
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Carbohydrates61g
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Net Carbs57g
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Fat43g
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Protein31g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches if necessary.
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If using diced chicken breasts, pat dry. Follow same instructions as ground pork in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground turkey, follow same instructions as ground pork in Step 4, breaking up meat until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
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If using Impossible burger, follow same instructions as ground pork in Step 4, breaking up until burger is heated through, 4-6 minutes.
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1 Toast the Tortillas
Tip: Tostadas are a delicious, but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.
Poke tortillas with a fork all over, 10 times for each tortilla. Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil. Massage oil into tortillas.Toast in hot oven until browned and crispy, 5-7 minutes.While tortillas toast, continue recipe. -
2 Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1/4" dice.
Drain pineapple and halve pieces.Trim and mince white portions of green onions. Thinly slice green portions of green onions on an angle. Keep white and green portions separate. -
3 Sear the Pineapple
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add pineapple to hot pan and cook undisturbed until lightly charred, 2-4 minutes.Remove from burner. Transfer pineapple to a plate. Reserve pan; no need to wipe clean. -
4 Make the Topping
Return pan used to sear pineapple to medium-high heat and add 2 tsp. olive oil. Add red bell peppers to hot pan and stir occasionally until starting to soften, 2-3 minutes.
Add ground pork, BBQ spice rub (use less if spice-averse), and 1/4 tsp. salt. Stir often, breaking up meat, until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 4-5 minutes.Stir in BBQ sauce until sauce coats pork, 1-2 minutes.Remove from burner.While pork cooks, continue recipe. -
5 Make Ginger-Garlic Crema and Finish Dish
In a mixing bowl, combine sour cream, Asian garlic, ginger & chile seasoning (to taste), white portions of green onions, and a pinch of salt.
Plate dish as pictured on front of card, spreading ginger-garlic crema on tostadas. Add topping and garnish with pineapple and green portions of green onions. Bon appétit!
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