TOSTADA STACK with smoky beans, pulled pork & tequila lime cabbage slaw


Bob first made the  TOSTADA STACK when he went to Marathon Texas to help the GAGE HOTEL create more vegetarian items on the menu, as well as the items that could be easily addapted for vegetarian. In the process the General Manager and new hotel owner wanted to try for a Michelin rating. They both told Bob to keep the natcho plate whatever he does, to which Bob reminded them that a casual memu item like that may not qualify for a star. So instead, this was the dish. Six layers of crisply fried tortillas filled with everything from pulled pork, smoky refried beans, and guacamole to fried quail eggs. When the first order went out, the server asked Bob to talk to the customer he had set the Tostada in front of. She said she expected nachoes! Bob quicky borrowed the steak knife from an empty ajoining table, stuck it through the center of the stack, pulled back like it was a clutch, and the tostado broke into pieces scattering nacho style all over the plate. The customer looked up, paused, and said, “Thank you!” From that night ever Tostada plate had a steak knive tucked inder the stack.


Tonight it is only three layers. Each has some preprep to do. All the recipes should be made separately and then assembled for service.

Do these recipes ahead: Enchillada sauce (recipe or purchased); Pulled Pork; Smoky Ranch Beans; Slaw with Tequila Lime Vinaigrette. Set aside until needed in the recipe below.


The recipe below has directions for making the tostados and the simple gucamole. It also describes how to plate it at service. For a quicker approach, do it buffet style and let guests and family fill their own layers.


Whatever you prepare to fill the tostado layers is really up to you and what you enjoy. Have fun with it.



  • 3 six inch tortillas per portion plus some for garnish, we used thin white corn totillas
  • Grape Seed oil to fill 1/2 inch in bottom of heavy wide bottom pan
  • 2 cups pulled pork (see recipe)
  • 2 cups smoky beans, refried style (see recipe)
  • 2 avocado, peeled, mashed
  • 2 tablespoon EVOO
  • 1 cup finely chopped cucumber, seeded, young or English variety
  • Salt, pepper, coriander to taste
  • one recipe SAVORY SLAW with tegquilla lime vinaigrette (see recipe)
  • 2 cups Enchillada sauce, Bob's recipe or purchased
  • Tortilla confetti, for garnish
  • Top off with Carrot Cabbage Slaw with Tequila Lime Vinaigrette see recipe


To prepare Tostado shells
Prepare the tostado shells by bringing 1/2 inch oil in heavy bottom fry pan to 350ºF. Float tortillas, two at a time, in oil and turn to continually brown. Place spatula on top and submerge in oil if it starts to puff up. (this means your oil is too hot). Do this until tortilla is light golden brown. Place on rack to cool and drain. Keep in container uncovered until needed to complete the dish.
Chef NOTE: we typically cut six inch tortillas down to four inch just for the dinner show–you should use them whole!

To prepare the guacamole blend EVOO, Salt Pepper Coriander and chopped cucumber with the mashed avocado. Set aside until service. The EVOO will help protect the avocado from darkening due to oxidation for a day or so.

Meantime reheat the beans. pulled pork.  Add the

Prepare the arugula salad by seasoning the greens; add a little EVOO to coat lightly; add lime juice and serve.



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