This is a bright, crunchy taco-night winner: tender guajillo-braised pork piled on crisp tostada shells with creamy refried beans, fresh shredded lettuce, tangy salsa, crunchy raw onion, and crumbly queso fresco. It’s the kind of meal that works for a busy weeknight, a weekend cookout, or when you want something that feels homemade but comes together with mostly pantry-friendly ingredients. If you like pork prepared several ways, you might also enjoy this alternative technique for baked pork tenderloin for a lower-attention finish.
Why you’ll love this dish
This recipe hits several satisfying notes at once: deeply flavored, low-effort braised pork; textural contrast between creamy beans and crunchy tostada; and a bright, smoky guajillo salsa that keeps each bite lively. It’s flexible, feeds a crowd, and makes excellent leftovers.
“I made these for a small family dinner — everyone went back for seconds. The pork stayed moist and the guajillo salsa was the star.” — home cook review
Ideal occasions: weeknight dinners when you want something impressive with minimal hands-on time, casual gatherings, or build-your-own-tostada nights where everyone assembles their own.
The cooking process explained
You’ll toast and hydrate the guajillo chiles, roast a tomato-and-garlic salsa, brown and braise the pork until fork-tender, then shred and finish the meat with a splash of braising liquid and salsa. Meanwhile warm the refried beans and crisp the tostadas. Assembly is quick: beans, pork, salsa, lettuce, onion, queso — ready to eat immediately.
What you’ll need
- 8 tostada shells (store-bought or homemade)
- 2 cups refried beans (homemade or canned)
- 2 cups shredded lettuce (iceberg or romaine)
- ½ cup queso fresco, crumbled
- 3 lb pork tenderloin
- 2 tsp kosher salt (for rubbing the pork)
- 2 guajillo chiles, stemmed and seeded
- ½ white onion, quartered (for the braise)
- 1 tsp black peppercorns
- 1 bay leaf
- 3 cloves garlic — use 1 for the salsa, reserve 2 for the braise
- 3–4 Roma tomatoes (for salsa)
- ¼ white onion, thinly sliced (for topping)
- Salt to taste (for shredded pork and salsa)
- Neutral oil for browning (vegetable or canola)
Notes and substitutions:
- Pork shoulder works well if you want even more shreddable, fattier meat — increase braise time to 2–3 hours.
- If you don’t have guajillos, ancho chiles are a milder alternative.
- Queso fresco can be swapped with cotija or feta for similar salty-tangy texture.
Step-by-step instructions
- Prep the guajillos. Remove stems and seeds. Briefly toast in a dry skillet over medium heat until aromatic (15–30 seconds per side). Transfer to a bowl and cover with hot water; let soak 15 minutes until pliable. Reserve some soaking liquid.
- Make the salsa. Roast 3–4 Roma tomatoes and 1 clove garlic (toss on a hot skillet or under a broiler) until blistered and softened. Drain one soaked guajillo and blend it with the roasted tomatoes, roasted garlic, a pinch of salt, and a tablespoon or two of the chile soaking liquid to loosen. Taste and adjust salt. Set aside.
- Brown the pork. Pat the tenderloin dry and rub all over with 2 tsp kosher salt. Heat 1–2 tablespoons oil in a heavy pot over medium-high heat. Brown the pork on all sides until a golden crust forms, about 6–8 minutes total. Remove and set aside.
- Build the braise. In the same pot, add the quartered ½ white onion and sauté 3–4 minutes to soften and pick up browned bits. Return the pork to the pot, add the remaining soaked guajillo (whole or torn), 2 reserved garlic cloves, peppercorns, and bay leaf. Pour in enough water to come halfway up the pork. Bring to a gentle simmer, cover partially, and cook 1½–2 hours until the pork is fork-tender.
- Shred the pork. Remove pork to a cutting board. Skim fat from the braising liquid and discard bay leaf and peppercorns. Shred the pork with two forks. Add a cup or so of the braising liquid plus 3–4 tablespoons of the prepared salsa to the shredded pork in the pot. Simmer 5–10 minutes to marry flavors and moisten the meat. Taste and season with salt as needed.
- Warm the beans. Heat refried beans in a small saucepan over low heat, stirring until creamy and hot. Thin with a splash of water or stock if too thick.
- Prepare toppings and shells. Thinly slice ¼ white onion, crumble queso fresco, shred lettuce, and warm tostada shells in a 350°F oven until crisp and heated (about 5–8 minutes).
- Assemble. Spread a generous layer of warm refried beans on each tostada. Top with shredded pork, drizzle or spoon on the guajillo salsa, add lettuce, raw onion slices, and a sprinkle of queso fresco. Serve immediately for best crunch.
Best ways to enjoy it
Serve these tostadas with lime wedges, pickled jalapeños, and extra salsa on the side. For a full meal, pair with a simple Mexican street-corn salad or a bright cucumber-and-radish slaw. If you like creamy pork preparations too, try pairing this crisp, spicy tostada approach with the contrasting textures in this creamy pork chops over dirty rice for a different pork-forward menu.
Beverage pairings: a cold Mexican lager, citrusy margarita, or a light-bodied red (Garnacha/ Grenache) works well.
Storage and reheating tips
- Refrigeration: Cool the shredded pork and salsa within 2 hours of cooking, store in airtight containers. Use within 3–4 days.
- Freezing: Shredded pork (with a little braising liquid) freezes well up to 3 months. Defrost overnight in the refrigerator before reheating.
- Reheating: Warm pork gently on the stovetop over low heat with a splash of reserved braising liquid to prevent drying. Microwave in short intervals, stirring, or reheat in a covered oven-safe dish at 325°F until warmed through.
- Beans: Refried beans will thicken when cooled; thin with water and reheat slowly.
- Tostada shells: Store separately at room temperature; they’ll become soggy if refrigerated on the assembled tostada.
Food safety note: Always reheat leftovers to at least 165°F (74°C) before serving.
Pro chef tips
- Dry the pork thoroughly before searing to get a better crust; moisture prevents browning.
- Toast chiles briefly — don’t char them black or they’ll turn bitter. Toast until fragrant.
- Save some braising liquid before you skim all the fat; a little goes a long way to keep shredded meat moist when reheating.
- If the salsa is too spicy, add a small roasted tomato or a pinch of sugar to balance acidity and heat.
- For extra texture, crisp the warmed tostadas a second time just before serving (a hot oven or skillet) so the beans don’t immediately soften them.
Creative twists
- Vegetarian: Replace pork with shredded jackfruit braised in the guajillo liquid, or use spiced roasted sweet potatoes.
- Cheese swaps: Try cotija or a sharp crumbly feta instead of queso fresco for a tangier finish.
- Different chiles: Use a mix of guajillo and pasilla for more depth; ancho for milder smoke.
- Turn it into tacos: Warm corn tortillas and assemble similarly for softer handhelds.
- Add a pickled element: Quick-pickled red onion or jalapeño brightens the richness.
Common questions
Q: How long does this take start to finish?
A: Active work time is about 30–40 minutes (toasting, browning, salsa). Braising takes 1½–2 hours. Total time roughly 2–2½ hours.
Q: Can I use pork shoulder instead of tenderloin?
A: Yes. Pork shoulder is fattier and will shred more easily; allow 2–3 hours of braising at a gentle simmer. It’s great if you want more pulled-pork texture and flavor.
Q: Is the guajillo salsa very spicy?
A: Guajillos are more smoky and fruity than fiery; the salsa should be mild-to-medium. Remove seeds to reduce heat. Adjust by adding more tomato or a touch of sugar if needed.
Q: Can I make this ahead?
A: Absolutely. The pork can be braised and shredded up to 2 days ahead (or frozen). Reheat gently and finish with fresh salsa and toppings just before serving to keep tostadas crisp.
Q: How do I keep tostadas from getting soggy if I have leftovers?
A: Store components separately. Keep shells at room temperature in an airtight bag, and only assemble what you’ll eat immediately.
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Guajillo-Braised Pork Tostadas
Ingredients
For the Tostadas
- 8 pieces tostada shells store-bought or homemade
- 2 cups refried beans homemade or canned
- 2 cups shredded lettuce iceberg or romaine
- ½ cup queso fresco crumbled
For the Braised Pork
- 3 lb pork tenderloin
- 2 tsp kosher salt for rubbing the pork
- 2 pieces guajillo chiles stemmed and seeded
- ½ piece white onion quartered (for the braise)
- 1 tsp black peppercorns
- 1 piece bay leaf
- 3 cloves garlic use 1 for the salsa, reserve 2 for the braise
- 3–4 pieces Roma tomatoes (for salsa)
For Topping
- ¼ piece white onion thinly sliced (for topping)
- to taste salt for shredded pork and salsa
- neutral oil for browning (vegetable or canola)
Instructions
Preparation
- Remove stems and seeds from the guajillos. Briefly toast in a dry skillet over medium heat until aromatic (15–30 seconds per side). Transfer to a bowl and cover with hot water; let soak for 15 minutes until pliable. Reserve some soaking liquid.
- Roast 3–4 Roma tomatoes and 1 clove of garlic until blistered and softened. Drain one soaked guajillo and blend it with the roasted tomatoes, roasted garlic, a pinch of salt, and a bit of the chile soaking liquid to loosen. Taste and adjust salt. Set aside.
- Pat the tenderloin dry and rub all over with 2 tsp kosher salt. Heat 1–2 tablespoons of oil in a heavy pot over medium-high heat. Brown the pork on all sides until a golden crust forms, about 6–8 minutes total. Remove and set aside.
Braising
- In the same pot, add the quartered white onion and sauté for 3–4 minutes to soften. Return the pork to the pot, add the remaining soaked guajillo (whole or torn), reserved garlic cloves, peppercorns, and bay leaf. Pour in enough water to come halfway up the pork. Bring to a gentle simmer, cover partially, and cook for 1½–2 hours until the pork is fork-tender.
- Remove the pork to a cutting board. Skim fat from braising liquid and discard bay leaf and peppercorns. Shred the pork with two forks. Add a cup of the braising liquid plus 3–4 tablespoons of the prepared salsa to the shredded pork in the pot. Simmer for 5–10 minutes to marry flavors and moisten the meat. Taste and season with salt as needed.
Final Preparation
- Heat refried beans in a small saucepan over low heat, stirring until creamy and hot.
- Thinly slice ¼ white onion, crumble queso fresco, shred lettuce, and warm tostada shells in a 350°F oven until crisp (about 5–8 minutes).
- To assemble, spread warm refried beans on each tostada, then top with shredded pork, drizzle with guajillo salsa, and add lettuce, raw onion slices, and queso fresco. Serve immediately for the best crunch.