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Crispy carnitas tostadas piled with juicy pork, avocado, red onion, jalapeño, and cotija on golden fried corn tortillas. Ready in 25 minutes!
Carnitas tostadas are crispy, golden fried corn tortillas topped with savory pork, red onion, creamy avocado, jalapeño, cotija, and a squeeze of lime. They make a great main dish, a hearty snack, or an appetizer for a crowd.
There are few things I love more than avocado, but carnitas is one of them. If I see carnitas on a menu, I’m ordering it. Every time. Juicy, savory pork with crispy edges, piled on a crunchy tostada? Yes, please.
I’ve shared plenty of pork recipes on the blog, but these carnitas tostadas are the ones I make again and again. The homemade tostadas with the carnitas and plenty of toppings are amazing!
Why You’ll Love This Recipe
- Big crunch, big flavor. Fresh-fried corn tortillas hold up to a pile of juicy pork.
- Quick once the pork is ready. The tostadas take about 25 minutes from start to finish.
- Easy to customize. Set out the toppings and let everyone build their own.
- Great for feeding a crowd. They work for game day, taco night, or a party spread.
This Recipe’s Must-Haves
For the carnitas: I use my Instant Pot Crispy Carnitas. The pork is pressure cooked until tender, then broiled so the edges get crispy. You can use any carnitas you like, but this is the one I recommend.
For the homemade tostadas:
- 8 corn tortillas
- Oil for frying
- Coarse kosher salt (optional)
For assembly: sliced red onion, avocado, sliced jalapeño, fresh cilantro, cotija cheese, and lime wedges.
Equipment: a heavy-bottomed pan, tongs, and a paper towel-lined plate. A candy or fry thermometer is helpful for getting the oil to 350°F.
More tostada recipes: Pollo Asado Chicken Tostadas | Citrus Jalapeno Chicken Tostadas | Breakfast Tostadas | Honey Lime Shrimp Tostadas
How To Make Instant Pot Carnitas tostadas
Heat the Oil
Pour enough oil into a heavy-bottomed pan to come up about 1 inch. Heat over medium-high until it reaches 350°F, then reduce the heat to medium so it doesn’t get too hot.
Fry the Tortillas
Use tongs to place a corn tortilla in the oil. Fry for about 1 minute, flip, and cook another minute until golden brown.
Drain and Season
Transfer the tostada to a paper towel-lined plate and sprinkle with salt if you like. Repeat with the remaining tortillas.
Warm the Carnitas
If your carnitas aren’t freshly made, reheat them in the oven or microwave until warmed through.
Assemble
Top each tostada with an even amount of crispy pork, then add red onion, diced avocado, jalapeño, cilantro, and cotija. Serve with lime wedges.
Tips for Success
Watch your oil temperature. Starting at 350°F and dropping to medium keeps the tortillas from browning too fast.
Fry in a single layer. One tortilla at a time gives you even color and the best crunch.
Salt while they’re hot. Salt sticks best right out of the oil.
Assemble right before serving. Tostadas are best eaten fast, before the toppings soften them.
Carnitas Tostada Toppings
Red onion for bite, avocado for creaminess, and jalapeño for heat are the non-negotiables. After that, go wild:
- Cilantro and lime wedges
- Cotija, queso fresco, or shredded Mexican blend cheese
- Shredded lettuce or cabbage
- Sour cream
- Salsa or hot sauce
- Black beans
- Chopped fresh tomatoes
What to Serve with Carnitas Tostadas
Pair them with bacon cilantro lime grilled corn salad for an easy dinner, or set up a tostada bar for game day and let everyone build their own.
faqs
What are carnitas tostadas?
They’re crispy fried corn tortillas (tostadas) topped with carnitas, which is tender, juicy pork that’s been cooked until the edges crisp, plus fresh toppings like avocado, red onion, and cilantro.
Can I use store-bought tostada shells?
Yes, they’ll work in a pinch. Homemade just taste fresher and crunchier.
What cheese goes on carnitas tostadas?
Cotija is my pick for its salty bite. Queso fresco or a shredded Mexican blend works too.
Finally, if you make this instant pot carnitas recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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Crispy Carnitas Tostadas
ingredients
- Oil for frying
- 8 corn tortillas
- Coarse kosher salt optional optional
- Sliced Red Onion
- Avocado
- Jalapeño sliced
- Fresh Cilantro
- Lime Wedges
- Cotija Cheese
instructions
- In a heavy-bottomed plan, pour in enough oil to come up about an inch. Heat oil over medium-high until it reaches 350 degrees F. Once it reaches 350 degrees F, reduce heat to medium to prevent it from getting too hot.
- Use tongs to place a corn tortilla in the oil. Fry for about 1 minute, flip and cook for another minute, until golden brown.
- Remove the fried corn tortilla with tongs. Place on a plate lined with paper towels. Sprinkle with salt, if desired.
- Repeat with remaining tortillas.
- If the Instant Pot Crispy Carnitas are not freshly made, reheat in the oven or microwave until warmed through.
- To assemble the tostadas, top tortillas with even amounts of crispy pork. Top with sliced red onion, diced avocado, jalapeno, cilantro, and cotija cheese. Serve with lime wedges.
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
