Tostada De Chicharron

• 12 tostadas 4-inch
• 1/2 cup cotija cheese
• 1/3 cup cilantro chopped
• 1 avocado medium diced
• 1 jalapeno chilies minced
• 2 lime
• 1/2 teaspoon kosher salt
• 1/4 cup oil
• 1/2 cup shallots
• 2 cups corn kernels
• 1 tablespoon sumac ground
• 1/4 cup oil
• 5 cloves garlic whole
• 4 ounces yellow onion diced
• 2 dried guajillo chili peppers toasted, seeded
• 2 Anaheim chile toasted, seeded
• 1 cup water
• 1 lime
• 1 teaspoon kosher salt
• 2 pounds pork belly skin on, diced
• 1 tablespoon baking powder
• 1 1/4 cups shortening
• 2 1/2 cups water
• 3 bay leaves
• 5 cloves garlic halved
• 10 peppercorns
• 1 teaspoon kosher salt

1. 1. In pan heat oil, chiles, garlic and onion. Once smoking, add water and reduce heat to soften. Puree in food processor and mix with mayo
2. 2. For corn, heat saute pan and add shallots and sweat. Add corn and cook until tender and roasted, remove from heat and toss with sumac
3. 3. Rub baking powder on pork skin and refrigerate for 1 hour. In cast iron pan simmer water with herbs and spices, add belly and cook for 10 minutes, continue to turn until water is evaporated. Add shortening and fry bellies until crisp and dry
4. 4. Toss all ingredients in a bowl gently, top tostada with salad and garnish with mayo.

cotija cheese, cilantro, avocado, chilies, lime, kosher salt, oil, shallots, corn kernels, sumac ground, oil, garlic, onion, guajillo chili peppers, chile, water, lime, kosher salt, pork belly skin, baking powder, shortening, water, bay leaves, garlic, peppercorns, kosher salt

Taken from www.yummly.com/recipe/Tostada-De-Chicharron-2255305 (may not work)