INGREDIENTS
3 lbs
pork shoulder roast
10 ozs
canned tomatoes
1 cup
chicken broth
1 Tbsp
chipotle peppers in adobo
6 cloves
garlic
1/2 tsp
salt
1/2 tsp
ground cumin
1/2 tsp
cumin seed
1/2 tsp
ground coriander
1/4 tsp
ground pepper
1 cup
refried beans
1 serving
tostada shells
1 serving
mixed salad greens
1 cup
tomato
1
avocado
1 cup
queso fresco cheese
1/2 cup
sour cream