The Ultimate Cookbook for MasterChefs: A Culinary Collection of Best MasterChef Recipes - Discover a Decade and more of Fine Dining from Around the World by Patricia Baker

Author:Patricia Baker
Language: eng
Format: azw3, epub, mobi
Published: 2020-05-18T18:30:00+00:00

Claudia Sandoval: Braised Pork

Tostadas with Mango-Pineapple Salsa

and Chipotle Sour Cream

Claudia Sandoval, proud Latina and Season 6 winner, has gone on to enjoy one of the most successful, post-competition careers. Not only she has her own cookbook and catering company, but Claudia is also a judge on MasterChef Latino. As well as her professional career, she dedicates a lot of time to philanthropy. Chef Claudia set out to match her $250k prize money in donations to charities helping her local communities. Since 2015, she has raised over $450k, almost doubling her initial goal. This tasty tostada recipe stays true

to her Mexican heritage and is made using inexpensive, traditional ingredients such as pork cheeks and corn tortillas.

Servings: 4

Total Time: 1hour 30mins

Ingredients:

Braised Pork:

• 6 (4 ounces) pork cheeks (trimmed)

• 1 yellow onion (peeled, halved)

• 8 cloves garlic (peeled)

• 2 tbsp salt

• 2 tbsp Mexican oregano

• Canola oil

• 12 (6”) corn tortillas

• Salt

Mango-Pineapple Salsa:

• 1 cup fresh mango (diced)

• 1 cup fresh pineapple (diced)

• ¼ cup white onion (diced)

• 1 jalapeno (seeded, minced)

• 2 tbsp fresh lime juice

• 2 tbsp fresh lemon juice

• Black pepper

• ¼ cup fresh cilantro (chopped)

Chipotle Sour Cream:

• ¾ cup sour cream

• 1 chipotle chile in adobo sauce (diced)

• Salt

Directions:

1. Start with the pork. Add the pork cheeks, onion, garlic, salt, and oregano to a pressure cooker. Pour in enough water so that the pork cheeks are floating. Place over high heat and bring to a boil, turn the heat down to medium, add the lid (using manufacturer instructions) and bring to high pressure. Cook for 45 minutes.

2. In the meantime, prepare the salsa. Combine all ingredients (mango, pineapple, onion, jalapeno, lime juice, lemon juice, black pepper, cilantro) in a small bowl and keep cool until ready to serve.

3. Take the pot with the pork cheeks off the heat and release the pressure from the pot.

4. Transfer the meat to a chopping board (do not discard cooking liquid) and shred using two forks. Transfer the shredded pork to a saucepan over low heat. Pour over a little of the cooking liquid so that it only just covers the meat. Keep warm.

5. Heat 4” of canola oil in a skillet to 375 degrees F.

6. Using a 3" cookie cutter, cut 12 discs out of the corn tortillas. Drop the discs into the hot oil one at a time so as not to overcrowd the skillet. Fry until crisp.

7. Remove the cooked tortillas from the pan and place on a baking sheet covered with kitchen paper. Season with salt straight away.

8. For the sour cream: stir together the sour cream, diced chile, and salt.

9. To plate, place one tortilla on a plate. Top with some pork, followed by a spoonful of sour cream and salsa. Top with a second tortilla and

repeat these layers two more times so that you end with a 3-tortilla stack. Do this for the other 3 plates.

10. Serve straight away.

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