Golden Poppies our State Wildflower

Sunday, January 26, 2014

TOSTADA PLATTER-Tostada Compuesta...recipe for a Fiesta at home

This is a fantastic dish for parties especially great with kids...everyone make their own tostada filling..sort of a crispy Mexican Pizza.
Also great for Adults with ice cold beer

Serves 6

1 pound ground beef OR pork, OR lamb, OR chicken,OR  turkey, OR tempeh*
2 cups chicken/beef stock or water
1 cup minced onion
4 cloves garlic smashed and minced
1 tsp chili powder (or for adults, 2 chipotle peppers minced)
1 cup cut green beans..blanched
1 cup cooked beans ( pinto, black beans, chickpeas,OR  red kidney beans)

Neutral cooking oil for frying
12 x 8-10 inch flour tortillas

all served in bowls to accompany this dish:
2 fresh limes cut in 1/4's
2 cups chopped tomatoes
2 cups shredded lettuce
2 cups shredded melting cheese
1 cup chopped radish
1 cup mashed avocado
1 cup minced cilantro
1 cum  minced scallions
1 cup shredded carrot
1 cup sour cream
2 cups salsa
2 cups roasted salted nuts


In a large saucepan  add 2 tbsp oil and saute the meat until it is no longer pink.
Remove to a dish
Saute the garlic and onion in the same oil, adding the chili powder and 1/2 tsp salt. Cook for 3 mins then add the warmed stock.
Add the sauteed meat, and cooked dried beans and bring to boil, simmer for 30 mins or until meat is tender and liquid has reduced by 2/3.
Add the blanched green beans and simmer 5 mins check seasonings.
Keep warm on low simmer.

In a large skillet add oil to depth of 1/2 inch and fry each tortilla in very hot oil for 30 secs. each side or until crisp and golden, drain on wire rack/paper towels.
keep warm wrapped in foil in a 250F oven.

Serve on warm plates, 1 cooked tortilla topped with the meat mix, and allow folks to add whatever toppings they like.

* tempeh...cook the tempeh in boiling salted water for 30 mins.
Drain then allow to cool...the tempeh will then crumble and be able to make into the sauce as with using raw meat, using just 1 cup vegetable broth or water.

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