Servings: 8 to 10

Mexican crema is thickened cream that is slightly acidic and has a fairly high butterfat content. It can be found in the Latin dairy section of most supermarkets. Sour cream, lower in fat and tangier, makes a good substitute.

Ingredients

For the pork

3 dried ancho chiles, stemmed and seeded
1/2 medium yellow onion, thinly sliced lengthwise (about 1-1/2 cups)
3 Tbs. toasted sesame seeds
1/3 cup golden raisins
1 14-1/2-oz. can diced tomatoes
3 medium cloves garlic, crushed
2 oz. semisweet chocolate, coarsely chopped (about 1/3 cup)
2 tsp. ground cumin
1 tsp. ground cinnamon
3-1/2 lb. boneless pork butt or shoulder, trimmed
Kosher salt and freshly ground black pepper

For the relish

1 lb. jícama, peeled and cut into 1/4-inch by 1-1/2-inch-long strips (about 4 cups)
5 large radishes, trimmed and cut into matchsticks (about 1-1/3 cups)
1 small jalapeño, seeded and finely chopped
2 Tbs. finely chopped fresh cilantro
2 Tbs. fresh lime juice; more to taste 1 tsp. sugar

For serving

Kosher salt and freshly ground black pepper
16 to 20 tostada shells
1/2 cup Mexican crema or sour cream
Sliced radish and sliced jalapeño, for serving (optional)
Cilantro leaves, for serving (optional)

Calories (kcal) : 440
Fat Calories (kcal): 190
Fat (g): 21
Saturated Fat (g): 8
Polyunsaturated Fat (g): 3.5
Monounsaturated Fat (g): 8
Cholesterol (mg): 105
Sodium (mg): 520
Carbohydrates (g): 29
Fiber (g): 5
Sugar (g): 9
Protein (g): 34

Preparation

Make the pork

Heat a medium skillet over medium-high heat. When hot, add the anchos to the skillet, and cook until fragrant and lightly toasted, 20 to 30 seconds per side. Transfer the anchos to a bowl, and pour in enough hot water to cover. Let stand until soft and pliable, 10 to 15 minutes.

Meanwhile, add the onion to the skillet, and cook, stirring occasionally, until lightly charred, about 4 minutes. Transfer the onion to a blender along with the anchos, 1/2 cup of the soaking liquid, the sesame seeds, raisins, tomatoes, garlic, chocolate, cumin, and cinnamon; purée until smooth, scraping down the blender if necessary.

Season the pork all over with 1 tsp. salt and 1/2 tsp. black pepper. Put the pork in a 6-qt. slow cooker and pour the ancho mixture over it. Cover and cook on low until very tender, about 6 hours. Shred the pork with two forks, season to taste with salt and black pepper, and continue cooking on low, uncovered and stirring occasionally, until the liquid thickens slightly, 15 to 20 minutes.

Make the relish and assemble the tostadas

Combine the jícama, radishes, jalapeño, cilantro, lime juice, sugar, 1 tsp. salt, and 1/4 tsp. black pepper in a bowl; toss. Season to taste with salt, black pepper, and lime juice.

To serve, place 2 tostada shells onto each of 8 plates. Top each with 1/2 cup pork and 1/4 cup relish. Drizzle each serving with some of the crema. Garnish with sliced radish and jalapeño, and cilantro, if you like.

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What We're Cooking Now

Name: Slow Cooker Mole Pork Tostadas with Mexican Crema and Jícama Relish
Yield: 8 to 10 servings
Cuisine: Latin American
Ingredients: 3 dried ancho chiles, stemmed and seeded; 1/2 medium yellow onion, thinly sliced lengthwise (about 1-1/2 cups); 3 Tbs. toasted sesame seeds; 1/3 cup golden raisins; 1 14-1/2-oz. can diced tomatoes; 3 medium cloves garlic, crushed; 2 oz. semisweet chocolate, coarsely chopped (about 1/3 cup); 2 tsp. ground cumin; 1 tsp. ground cinnamon; 3-1/2 lb. boneless pork butt or shoulder, trimmed; Kosher salt and freshly ground black pepper; 1 lb. jícama, peeled and cut into 1/4-inch by 1-1/2-inch-long strips (about 4 cups); 5 large radishes, trimmed and cut into matchsticks (about 1-1/3 cups); 1 small jalapeño, seeded and finely chopped; 2 Tbs. finely chopped fresh cilantro; 2 Tbs. fresh lime juice; more to taste 1 tsp. sugar; Kosher salt and freshly ground black pepper; 16 to 20 tostada shells; 1/2 cup Mexican crema or sour cream; Sliced radish and sliced jalapeño, for serving (optional); Cilantro leaves, for serving (optional)