Tostadas for dinner
This Friday is Mexican Independence Day. Don’t confuse Independence Day with Cinco de Mayo (literally the 5th of May, which is more of an American holiday). To celebrate, I wanted to pass along some of my favorite Mexican dishes this week. That brings me to tostadas. It seems like tostadas are often thought of as an appetizer. But trust me, it doesn’t take much to turn ‘em into a meal.
First things first. There’s going to be some frying involved. Please don’t buy those stacks of pre-made tostadas you sometimes see at the store. They’re tasteless. Instead, use corn tortillas you may already have at home or buy a pack at the store. This is one of the times that fresh tortillas are actually harder to use (more moisture means splattering when you fry). I fry the tortillas in a wok that has about 1 1/2 to 2 inches of canola oil in the bottom. Bring it to a medium-high heat, checking the temp by dropping a sprinkle of flour into the oil–if the flour immediately begins to sizzle, you’re ready to go. Fry ‘em in batches of two or three about 2 minutes on each side. Remove them when they just begin to have golden spots (you don’t want them too crisp). Keep in mind the tortillas may form an air bubble as they fry, just push ‘em down gently into the oil and the bubble should go away. Drain the tortillas on paper towels and sprinkle with salt. As far as servings go, I make two tostadas for kids, three for adults. And one last note, these are meant to be eaten with your hands, trying to cut these with a fork and knife…well…I wouldn’t recommend it.
Now for the fixins’. I raid the fridge. Granted, I usually have quite a bit of Mexican ingredients on hand. But here’s the idea–it’s like
building a taco salad using the fried corn tortilla as the base. You can use store-bought rotisserie chicken to keep it easy, or I usually have some kind of meat leftover that I toss in a pan that’s been heated to medium-high with a little bit of oil and then I crisp the meat and add ground cumin, garlic powder and chili powder or cayenne for a bit of a kick. (We also make these meatless and use sauteed zucchini instead of pork or chicken). Then I make sure I have refried beans, shredded lettuce, diced tomatoes, shredded sharp cheddar cheese (authentic tostadas would usually have a fresh white cheese like queso fresco on them) and a dollop of sour cream. I also had some leftover diced green chiles and corn so I put those on too.
Now as long as I had the oil out and heated, I had to add some fun to my tostadas. I recently bought a Halloween linzer cookie cutter (hey, I had a 40% coupon at Jo-Ann Fabrics, which surprisingly has cooking stuff too). I used the small cutters to make shapes in the corn tortillas and then I fried those. Caution: they fry fast. I had at least one burnt bat.
For and easy to scan recipe, here you go–
Prep time: 45 minutes
8-12 corn tortillas
2 cups chopped, heated chicken, pork, beef or zucchini
1 can refried beans, heated
3 cups shredded lettuce
1 cup chopped tomato
1 1/2 cups shredded sharp cheddar cheese
1 cup corn (optional)
1/2 cup green chiles (optional)
1 lime (optional)
- Bring 1 1/2 to 2 inches of oil to medium-high heat in a heavy-bottomed pan or a wok.
- Fry the corn tortillas 2-3 at a time until just crisped, drain excess oil on a paper towel.
- For each fried corn tortilla, slather refried beans on the top (this is important because the beans act as the glue between the corn tortilla and the rest of your ingredients).
- After the beans, layer the rest of the ingredients on top in this order–meat, lettuce, tomatoes, corn, green chiles, whole beans, squeeze a little lime on top, then add the cheese and sour cream. (If you fried up some ghosts, you can use those too. Any small cookie cutter will do for cool shapes)
- Serve warm with salsa.