See Also: Appetizers · Cooking Club · Mexico
Tostadas
From Dorothy McNett's recipes at www.dorothymcnett.com. This is just one of thousands of varieties of tostadas! In this version, a whole crispy fried corn tortilla makes the bottom layer of what is an open-faced sandwich, perfect for a Cinco de Mayo celebration!
4 - 5 whole corn tortillas
canola oil or lard for frying
3/4 - 1 cup refried beans
1/2 cup jack or cheddar, shredded
shredded cooked pork, beef, chicken, sausages (or not) as desired
1-2 cups shredded lettuce
avocado slices or guacamole
salsa, sauce, etc.
Heat 1 inch of oil in frying pan to 350-375 degrees. Fry one tortilla at a time, using a spatula or tongs to turn frequently, or hold it under the oil until it crispens and puffs slightly, usually about 45 seconds. Place on paper towel lined baking sheet.
Heat the refried beans until nice and hot. Place each tostada on individual plates and spread with about 4 tablespoons of the hot beans. Sprinkle with shredded cheese, and add a couple tablespoons of your desired topping. Top with shredded lettuce. Garnish with avocado and salsa or sauce.
Recipe created 2013-04-30.
