Tostadas de cueritos

Ingredients

• 8tostada shells
• 480 ml (2 cups)cueritos (pickled pork skins), diced
• 2 mediumtomatoes, diced
• 1 smallonion, diced
• 1 small bunchcoriander, chopped
• 2serrano chilli peppers, chopped
• 1lime, juiced
• to tastesalt
• about 60 g (2 cups)lettuce, shredded
• 240 ml (1 cup)refried beans
• 1avocado, sliced
• to tastehot sauce

Instructions

1. 1

   Mix the cueritos

   Put the diced cueritos, tomatoes, onion and chilli peppers in a bowl.

2. 2

   Add fresh flavour

   Stir in the chopped coriander and lime juice.

3. 3

   Season the mixture

   Add salt to taste and mix everything together.

4. 4

   Spread the beans

   Spread a layer of refried beans over each tostada shell.

5. 5

   Add the lettuce

   Top the beans with some shredded lettuce.

6. 6

   Spoon on cueritos

   Spoon some of the cueritos mixture over the lettuce.

7. 7

   Finish and serve

   Top with sliced avocado and hot sauce.

What are tostadas de cueritos?

Tostadas are crisp, flat tortillas used as a base for toppings, and cueritos are pickled pork skins. The combination is associated with Mexican tostada-style street food, where a crunchy shell carries a mix of savoury, tangy and fresh toppings.

This version keeps the toppings simple: beans make a creamy base, while a lime-dressed mixture of cueritos and vegetables brings sharpness and bite. Avocado and hot sauce finish each tostada.

Nutrition and macros by portion

The nutrition label shows one serving as written: 198 calories, 3g protein, 20g carbs, 8g fat.

The tortilla shells and refried beans provide most of the carbohydrates, while the avocado and pork skins contribute fat. The listed protein is modest; serve the tostadas with extra beans or another protein-rich side if you want a more substantial plate, and add a salad for extra vegetables.

The cueritos mixture

Cueritos: Dice them into small pieces so they are easy to spoon onto the shells and sit neatly alongside the vegetables.

Fresh additions: Tomato, onion, serrano chilli, coriander and lime give the pickled pork skins a bright, punchy contrast. Taste the mixture after seasoning, since the cueritos may already be salty.

Build a crisp base

Beans: Spread a thin, even layer of refried beans over each shell. They help the toppings stay in place, but too much can make the tostada difficult to handle.

Lettuce: Add it above the beans to give the topping a fresh, crunchy layer between the creamy base and the cueritos mixture.

Keep the shells crisp

Assemble the tostadas shortly before serving. The beans and juicy topping will soften the shells if they sit for too long.

Drain off excess liquid from the cueritos mixture before spooning it on. This helps keep the tostadas crisp while preserving the lime and tomato flavour.

Balance the toppings

Aim for a little of each topping on every shell rather than piling the mixture high. A moderate layer is easier to pick up and lets the crisp tortilla come through.

Add the avocado last so its slices remain visible, then finish with hot sauce according to each person's preference.

Serving ideas

Serve the tostadas straight after assembling, while the shells still have their crunch. They work well as a light lunch or as part of a spread with rice, beans or a simple salad.

For a group, put the toppings in separate bowls and let everyone assemble their own. Keep the cueritos mixture chilled until needed.

Recipe notes & tips

• Taste the cueritos mixture before adding much salt, as the pickled skins may already be salty.
• Drain excess liquid from the mixture so it does not soak the tostada shells.
• Chop the vegetables to a similar size for an even topping.
• Spread the beans gently to avoid breaking the crisp shells.
• Add hot sauce at the end so each serving can be adjusted to taste.

Variations

• Milder chilli: Remove the serrano seeds or use less chilli for a gentler topping.
• Extra lime: Add a little more lime juice for a sharper, tangier mixture.
• More beans: Use a thicker layer of refried beans for a heartier base.
• Fresh topping: Add diced cucumber for extra crunch alongside the listed vegetables.
• Cheesy finish: Sprinkle crumbled cheese over the assembled tostadas before serving.

Common mistakes to avoid

• Too much salt: Taste the cueritos mixture first and season gradually.
• Soggy shells: Drain excess liquid and assemble just before serving.
• Overfilled tostadas: Use a modest amount of each topping so the shells are easier to lift.
• Broken shells: Spread the beans gently with the back of a spoon.
• Uneven topping: Dice the vegetables finely and distribute the mixture across all eight shells.

How to store

Keep the cueritos mixture covered in the refrigerator and use it within 2 days. Store the shells, beans, lettuce and avocado separately; assembled tostadas do not keep their crisp texture, so build them just before serving.

Frequently asked questions