| Ingredient | ULF # | Portion |
|---|---|---|
| Austin Blues® Smoked Pork, shredded | 553560 | 2 cups |
| Bix Produce cabbage, finely shredded* | 126649 | ½ medium head |
| Capital City Fruit Red Onion, very thinly sliced* | 138629 | ½ each |
| Pro Act Carrots, finely shredded* | 127118 | 2 each |
| Pro Act Fresh Jalapeño Pepper, sliced | 129744 | 1 each |
| Baron Spices Oregano | 290890 | 1 tsp. |
| Musselman’s Apple Cider Vinegar | 457657 | ¾ cup |
| Catallia Corn Tortillas | 783043 | 3 each |
| Pro Act Diced Green and Red Cabbage with Carrots | 143422 | * substitute for above |
1. Begin making curtido slaw by adding cabbage to a large mixing bowl.
2. Next, add red onion, carrots, jalapeño, oregano and toss well to combine.
3. Pour apple cider vinegar over ingredients.
4. Then, toss to ensure apple cider vinegar covers all ingredients.
5. Deep fry tortillas until crisp to make tostadas.
6. Prepare Austin Blues® Smoked Pork by heating thoroughly. Then, lay on top of tostadas.
7. Once all the tostadas are covered with pork, add curtido slaw on top and serve.
