Monday, November 3, 2014
The Border Cookbook's Riders In Chaps
1 lb pork loin
1 large onion, chopped
1 bay leaf
1 canned chipotle chile and 1 t adobo sauce
1/2 t salt, plus more to taste
1/4 t dried thyme
1/2 c water
beans if desired
Place the pork, onion, bay leaf, chipotle chile and sauce, salt, thyme and water in your slow cooker. Cook on low for around 6 hours, or until the meat shreds easily. Shred it and set aside.
When ready to serve, cook the eggs either sunny side up, or over medium, and salt them to taste.
To assemble, take one tostada, swipe with beans if using, layer on meat, 2 eggs, cheese, and guacamole, then serve.