Sunday Supper {Tostadas & Tortas de Lomo}

Sunday Supper on a Two's-day?  No, I haven't lost my mind.  I've temporarily misplaced it!

All kidding aside, Sunday Supper was actually the inspiration for my Two's-day feature.  It's one recipe served two ways.

Every Sunday, the entire family gathers at my in-law's home for lunch.  All 19 of us!  Lunch in Mexico is the equivalent of American Supper.

Trying to please everyone's likes and dislikes and taking everyone's dietary needs into consideration can't be easy.  The one thing we all agree on is Tostadas de Lomo (Pork Shoulder tostadas).  The ingredients are all prepared ahead of time and no reheating is required.  This recipe is a great way to use any leftover Roast Pork.

I prefer my suegra's Tostadas because they are served at room temperature.  Most restaurants in town serve Tostadas de Lomo very cold.  (Not appetizing at all!)

We don't buy the packaged baked tostadas that are sold in stores.  We buy fried tostadas on a string, called Ensarta de Tostadas.  But use your favorited kind of tostada.

I did say that this is Two's-day. right?  For those that don't want a crunchy tostada, you can enjoy a delicious Torta de Lomo.   A Torta generally refers to a sandwich in Mexico.  But in Jalisco, a Torta is an open-faced sandwich. 

It is prepared on Pan para Tortas (special torta bread).  If you can't find Torta bread, Bolillo works well with this recipe.  (Its what we use when Tortas are sold out.)

And extra bonus is when our cheese lady stops by to sell us the best tasting homemade queso fresco and panela to put on our Tostadas.

For faster and easier assembly, I suggest that you place all of your ingredients together.  This is a great idea for a dinner party.  Set the ingredients up buffet style and let your guests serve themselves.

Tostadas y Tortas de Lomo

  • 5 pounds pork shoulder roast
  • 1 medium onion
  • 1 clove garlic
  • 1 sprig cilantro
  • 5 pounds tomatoes
  • 1 medium onion, sliced and separated into rings
  • 1 pinch Oregano
  • 3 cups of Cooked Beans (with bean broth)
  • Queso Fresco or Panela (optional)
  • Shredded Cabbage or Lettuce (for garnish)
  • 1 large tomato, sliced
  • Tostadas
  • Pan para tortas or Bolillo rolls

Slice the pork shoulder roast in to 1-inch slices.  Place in large stockpot with the medium onion, garlic clove, and sprig of cilantro.  Cover with water.  Season with salt; cover and simmer over medium heat until meat is very tender.  (Between 2 and 3 hours.)  Shred the meat when it is done cooking.

In another large stockpot, fill with the tomatoes and cover with water. Cook over medium heat until the tomatoes are fully cooked.  Puree the tomatoes in a blender, about 1 cup of the cooking water.  Add more of the cooking water if your salsa is too thick.  Season with salt.  Add the onion rings and the pinch of Oregano.  Set aside.

In a small saucepan, heat the cooked beans.  Puree the beans in a blender until smooth and spreadable.  If mixture is too thick, add 1/4 cup of bean broth or water.

Gather all of your ingredients to make assembling the tostadas much easier.

To assemble the tostadas, spread desired amount of pureed beans on tostada.

Crumble queso fresco over beans. (Optional)

Top the queso fresco with shredded pork.

Top with shredded cabbage or lettuce.

Spoon tomato salsa over tostada.

Garnish with a slice of tomato.

For the torta, slice torta bread or bolillo roll in half lengthwise.  Assemble as you would the tostada.


With Love,
Leslie Limon

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