There’s a riot of sensory experiences going on in these tostadas–the crackling crunch of the tostada, the meaty chew of the tendinous pigs feet (with their smile-provoking gelatinous stickiness), the tangy spice of the pickled jalapeños, the supple richness of the crema and avocado. It takes a lot of words to capture this unique sensation.
I’ve had a lot of pickled pigs feet tostadas in Guadalajara and the states that surround Jalisco, but they’re well known throughout the Republic. Same goes for tostadas de cueritos, the pickled pig skin version that’s typically built the same way I’ve described here. Pickled beef trotters make a regular showing, too.
And because both pickled pigs feet and pickled pig skin can be purchased in most Mexican grocery stores (the pigs feet are often available in conventional grocery as well), I’m suggesting you buy them rather than make your own. The process–straightforward as it is–is quite time consuming.
INGREDIENTS
- 2 1/2 cups cleaned, coarsely chopped pickled pigs feet (see note below)
- 1/2 a medium white onion, thinly sliced
- 2 to 3 pickled jalapeños, stemmed (and seeded if you like), chopped into small bits
- 2 tablespoons canning liquid from the jalapeños
- Any carrots from the jalapeño can, cut into small pieces
- 1/3 cup (loosely packed) chopped fresh cilantro
- Salt, if necessary
- 10 crisp-fried tostadas
- About a cup of cooked beans (any kind) blended smooth and thinned with water to the consistency of thick bean soup (optional)
- A generous 2 1/2 cups thinly sliced romaine hearts or head lettuce (optional)
- 2 small to medium ripe avocados , flesh scooped from the skin, each cut into ten slices
- About 1/3 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
- About 2/3 cup Mexican crema , creme fraiche or sour cream
- Mexican hot sauce (like Tamazula or Valentina), for serving
INSTRUCTIONS
Marinate the pigs feet. In a large bowl, mix together the pigs feet, onion, jalapeños, their juice and the carrots. Let stand at room temperature for 20 to 30 minutes.
Serve. When you’re ready to serve, mix the cilantro into the pigs feet mixture. Taste and season with salt, usually about a scant ½ teaspoon. Set out the tostadas, optional beans, optional lettuce, avocado, cheese and crema or one of its stand-ins (if necessary, thin it with a little milk to the consistency that’s easily drizzleable). Build these beauties by spreading a portion of the optional beans on the tostada, piling on a portion of the pickled pigs feet mixture, then adding 2 slices of avocado, a drizzle of crema, a small handful of lettuce, and a generous sprinkling of cheese. Serve with the hot sauce for guests to add al gusto.
Note: It's difficult to tell you just how many jars or pounds of pickled pigs feet to buy, since some will come cleaner (read: with less fat, cartilage and bone) than others. Look in Mexican grocers or online for pickled pigs feet in a clear brine (I suggest avoiding the red tinted stuff—a product I’ve never seen in Mexico). Two 12-14 ounce jars usually yield about 2 1/2 cups of cleaned, chopped pigs feet. To clean the pigs feet, drain off the pickling liquid, then cut out or pull out any bones or hard pieces of cartilage and discard. Chop what remains into 1/2-inch bits.
