Crispy Mexican pizzas blend two of my favorite foods together and it’s a great way to us leftover pulled pork. Crispy tortilla, bean smear, creamy Jack cheese and, of course, all the fun toppings. Pickled onions brighten everything, cilantro adds the freshness and cotija cheese for a little saltiness. These little cuties are ready in no time at all!
Back in the day, my friends and I would come in from a night of fun, with the 2 a.m. munchies. The first thing we would do was raid the cupboards for anything that could make with quickness. We made this thing we liked to call Mexican Pizza. Although a little less refined than this recipe, basically we topped a flour tortilla with pizza sauce and cheese then zapped it in the microwave for a minute and chowed down. It satisfied all the late night cravings of greasy, cheesy and crunchy.
Crispy Mexican Pizzas
- 6-7 lb pork shoulder roast, bone in
- 1 tbsp achiote paste Found in Mexican aisle at grocery
- 1 tbsp Tajin Mexican seasoning
- 1/2 lime, squeezed
- 1 large yellow onion
- 1 1/2 – 2 cup water
Pickled Red Onions
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tbsp sugar
- 1 1/2 tsp salt
- 6 tomatillos, husks removed
- 1 yellow onion, quartered
- 1 jalapeno, seeded
- 1/4 cup water
- 1 tsp sugar
- 12 tbsp prepared bean dip
- 8 oz Monterrey Jack cheese, grated
- 1/4 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- 12 mini flour tortillas (street taco size)
- Mix achiote paste with lime juice and massage over pork roast. Season with Tajin Mexican seasoning and place in crockpot together with onion and water. Cook about 6-8 hours or until fork tender. Remove, let cool and shred. You will only be using 1-2 cups of the meat. Save the remainder for another use, like burritos.
Pickled Red Onions
- Mix together vinegar, salt and sugar in a medium bowl. Place onions in mixture, cover and let sit at room temperature for at least 1 hour. You may need to stir every 15 minutes if the liquid doesn’t reach all of the onion slices.
- Place tomatillos, onion and jalapeno on a sheet pan and broil until charred. Remove from oven and blend together with water and sugar. (This makes more than you will need for pizzas. Save remainder for another use like salsa or burritos)
- Microwave flour tortillas: Place 2 tortillas on a paper towel and cover with another paper towel. Microwave for 1 minute. They should be firm. Repeat with remaining tortillas.
- Move tortillas to sheet pans. Spread 1 tbsp bean dip on each tortilla. top with 1 tbsp Monterrey Jack cheese and about 1 tbsp shredded pork. Broil until cheese is melted. Remove from oven and garnish with pickled red onion, salsa verde, cotija cheese and cilantro.