Mini Birria Tostada

Directions

  1. Cut the corn tortillas with a small round cutter and fry in hot oil until crispy.
  2. Place a small amount of the birria carnitas on top of the corn tortillas.
  3. Place one slice of the pickled jalapeno, the red onion and a small amount of the Pico De Gallo over the top as garnish and then drizzle with the sour cream.

Ingredients

  • 4 ea Contigo® Tortilla(s), Corn, cut into 2 in. round circles
  • 1/2 lb Contigo® Carnitas, cooked in 1 cup Contigo® Birria Base and 1 cup water until shredded
  • 8 slices Contigo® Jalapeño Slices
  • 8 slices Delancey Street® pickled red onion
  • 3 tbsp pico de gallo
  • 1/4 cup Nature's Best Dairy® Sour Cream