Chop the Cilantro and make the guacamole. Place the refried beans in a shallow bowl and stir to loosen the beans.
Drizzle More Than Olives Jalapeno Olive Oil into a frying pan and heat to medium. Add the shredded pork and sprinkle the meat with Rob’s Smokin’ Savory Chipotle Rub. Stir the meat and cook until warmed through. Taste the meat and if needed add more seasoning.
Place the tortilla shells on a cookie shell in a single layer, not overlapping. Bake in the oven for 4-5 minutes to warm them. While the tostada shells are cooking, warm the refried beans in the microwave.
You are now ready to assemble the tostadas! Begin the layers by gently spreading some refried beans on the warm shell. Then layer some shredded pork, small dollops of your guacamole, and some Pico de gallo. Finish the tostada with a light layer of shredded cheese, and a drizzle of Terrapin Ridge Spicy Chipotle Garnishing Sauce. Garnish with a little chopped cilantro.
¼ Teaspoon Cayenne Pepper, + more for spicy guacamole
Directions: Slice the avocados in half and remove the pits. Using a spoon, scoop the avocado away from the outer skin, into a mixing bowl.Mash the avocado with a fork, leaving it a bit chunky.
Chop the cilantro, garlic, Roma tomatoes, and juice the lime. Add these ingredients to the avocado and stir together. Add the seasonings and the More Than Olives Meyer Lemon Olive Oil and give the mixture one last stir.
Do a taste test and adjust seasoning or lime juice, if needed.