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About
Tostada
If you haven’t found out already, I love Mexican food. I love everything about it, and could probably eat it every day. There is however one Mexican dish that I rarely get at a restaurant, but have no problem making it at home. That is the tostada. I love the tostada, don’t get me wrong, but it can be a bit challenging to eat! My personal opinion is that the tostada should be picked up and eaten with your hands, not with a fork and knife, which I have seen people do. This is of course, an open faced taco!
The beautiful thing about the tostada is that you can make it however you want; perfect for vegetarians, or meat lovers. There is one thing that you do need however, and that is a base of refried beans. Enough talk, lets get started on making these easy to make tostadas.
Ingredients:
- Tostadas
- Black refried beans
- Head lettuce, finely chopped
- Roma tomato, diced
- Avocado, sliced, or made into guacamole
- Fresh cilantro, chopped
- Meat (optional; cooked shredded chicken or pork, sliced steak, ground beef, shrimp)
- Red onion, diced (optional)
- Sour Cream (optional)
- Lime wedges (optional)
- Queso Fresco
- Serrano chili, thinly sliced (optional)
This recipe is really quick and easy to make, and it great for make as an appetizer, or as a meal.
Preheat your oven to 350 degrees. In the meantime, cook your beans until warmed through. As the beans are cooking, prepare the rest of your ingredients, by chopping and slicing. Heat your tostadas for about 4-6 minutes.
To serve, top the tostada with a layer of refried beans. Doing so allows the rest of the ingredients to ‘stick’ together, so the beans basically serve as your glue for this dish. Top with lettuce, tomato, onion, peppers, or whatever else you want to throw in the mix. Top with the queso fresco. Pick up the tostada with both hands and bite on in. Enjoy!
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Comments
- Dax Phillips: Very nice! Very nice catch in my incorrect sentence, but hey, I'm in Wisconsin and sometim...
- Me: Why on earth do you sleep in cold water? :)...
- Dax Phillips: Sorry to hear about your cheese sauce! The ratio is correct, 12 ounces of beer to the chee...
- Lindyspice: Great pretzel rolls! I'd probably use less baking soda next time. I thought I should also ...
- Dax Phillips: Thanks Lesley! Not only do they look like the store bought chips, they might even taste be...
- Lesley: Look just like store-bought chips! Awesome :)...
- Jay Cobb: I have to agree with Pam. While this is a great recipe to get a general idea of the ingre...
- eRiN: I feel like I'm dying right now. But in a good way (?) ... covered in garlicky cheesy onio...
- PA: Love the recipe! Now, if it could be easily printed . . ....
- nolan: ask your butcher for it. most will have it but if not they can order it and have it for yo...
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