Pork and Mango Tostada With elote Mayo

We actually made this for 5 de Mayo and let me tell you guys, its AMAZING. The elote mayo is the absolute best mayo I’ve had. It’s sweet, spicy, juicy, and crunchy.

Ingredients:

• 10 small corn tortillas

• 12 oz. pork loin

• 1 ripe mango

• 1 can of corn, drained and squeezed.

• 1 cup Kewpie mayo

• 3-5 tbsp Olive oil

• 1-2 oz Lime juice

• Cotija cheese to taste

• Cayenne pepper

• Cilantro

• Salt and pepper to taste

Directions:

1. Season your pork and make into a tight “roulade” by rolling it in plastic wrap and eliminating air bubbles with a small knife.

2. Bag and cook the pork “sous vide” for an hour at 59 degrees Celcius. Then submerge in an ice bath.

3. Toast your corn tortillas in some olive oil and set aside.

4. Slice your mango super thin, shingle on top of each other and cut with a cookie cutter that is slightly smaller than the tortilla size.

5. Make your elote mayo by mixing the corn, olive oil, mayonnaise, cotija cheese, and lime juice. Refrigerate and chill.

6. Sear your pork and make sure its hot on the inside, serve on top of the mango, then drizzle a generous amount of your elote mayo on top, season it with cayenne pepper and garnish with fresh cilantro.