Street FoodEasyFree

Tostadas de Lomo (Jalisco Pork Loin Tostadas in Adobo)

Name: Tostadas de Lomo (Jalisco Pork Loin Tostadas in Adobo)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: Mexican
Ingredients: 2 tbsp Vegetable oil; 4 cloves Garlic; 0.5 White onion; 2 Dried ancho chiles; 4 Dried guajillo chiles; 0.5 tsp Ground cumin; 4 tbsp Mexican-style sour cream; 200 g Refried beans; 100 g Shredded romaine lettuce; 600 g Pork loin; 1 tsp Dried oregano; 60 g Cotija cheese; 1 tsp Salt; 8 Corn tostadas; 2 tbsp Cane or apple cider vinegar

4.0(1 rating)

80 min (20 prep + 60 cook) Easy 4 servings Jalisco

Edmond Bojalil

Recetas Mexas

Published: Mar 30, 2026 · Updated: Jun 22, 2026

Jalisco-style tostadas topped with shredded pork loin in a sweet-and-sour red adobo.

Servings

Custom:

💰 Estimated cost: $1.59

$0.40 per person

* Approximate prices based on US supermarkets

Ingredients

Got these ingredients?

Discover what else you can cook with what you already have at home.

See what I can cook →

Equipment & tools

What you need to cook this recipe.

As an Amazon Associate we earn from qualifying purchases.

About this recipe

Tostadas de lomo are one of Jalisco's most popular antojitos: crispy corn tortilla tostadas topped with shredded pork loin cooked in a thick red adobo of dried chiles, cane vinegar and spices. The Jalisco adobo — similar to the taco de canasta adobo of central Mexico but with more vinegar and herbs — gives the pork a distinctive sweet-and-sour, aromatic flavor. They are accompanied with refried beans, shredded lettuce, sour cream and cotija cheese, making a complete and balanced dish.

History & Origin

Pork loin in adobo has its roots in the meat preservation techniques that the Spanish introduced to Mexico during the colonial era. Vinegar and dried chiles acted as natural preservatives that allowed meat to last several days without refrigeration — a practical necessity in colonial Mexico. In Jalisco, the state's meat culture — the largest pork producer in western Mexico — adapted these techniques to the loin, the noblest cut of pork. Tostadas de lomo became an iconic dish of Guadalajara's fondas and markets, where tostada stalls have for decades served this dish to workers and families looking for a hearty and affordable meal. The Mercado San Juan de Dios and Mercado Libertad (Medrano) are the temples of this antojito in the Pearl of Jalisco.

Estimated cost

$1.59

Total cost

$0.40

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

420

Calories

24g

Protein

38g

Carbohydrates

18g

Fat

Fiber

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the pork loin in water with garlic, onion, salt and a bay leaf over medium heat for 45 minutes until very tender. Leave to cool slightly and shred. Reserve the stock.
2
Prepare the adobo: lightly toast the guajillo and ancho chiles on a griddle. Soak in hot water for 10 minutes. Blend with garlic, onion, vinegar, cumin, oregano, black pepper and one cup of pork stock. Strain.
3
Fry the strained adobo in hot oil for 5 minutes, stirring constantly. Add the shredded loin and cook for a further 10 minutes until the sauce is well combined with the meat and thickens. Season with salt.
4
Warm the tostadas in the oven at 180°C for 5 minutes to ensure they are well crispy, or fry the tortillas in oil until golden.
5
Spread a layer of hot refried beans on each tostada. Place a generous portion of the pork in adobo on top.
6
Top with shredded lettuce, sour cream, crumbled cotija cheese and hot sauce to taste. Serve immediately.

Have you tried this recipe?

Tell us how it turned out. Your feedback helps other cooks.

Leave a review

Rate this recipe

Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.