Appetizer

Tostadas de Machaca

I recently noticed that I have not posted a recipe for tostadas and I could not believe it. I LOVE tostadas! Along with enchiladas, they are one of my favorite foods.

And they can take on so many flavors and toppings. They can be simple or complex. One of my favorite snacks growing up was a tostada with some refried beans, Tapatío* sauce and cotija cheese. Simple, crunchy and delicious!

If you’ve only had the Taco Bell version of tostadas, you need to try this one.

pm IMG_5623

Tostadas de Machaca (Shredded Beef Tostadas)

4 – 6 corn tortillas, fried until crispy (see recipe below) or store-bought tostadas

2 cups machaca / shredded beef (see recipe here)

2 cups romaine lettuce, shredded

2 medium tomatoes, seeded and finely chopped

½ medium cucumber, peeled and cut lengthwise into four wedges and chopped

6 radishes, halved and thinly sliced

¼ cup cilantro, chopped

¼ cup olive oil

2 tablespoons cider or sherry vinegar

Salt and pepper, to taste

1 large avocado, peeled, pitted, sliced and diced

½ cup fresh salsa, purchased or homemade

½ cup queso fresco, crumbled

Refried beans, optional

Prepare the tortillas and the shredded beef (see recipes below).

pm IMG_5620

In a large bowl, toss the shredded beef, lettuce, tomatoes, cucumber, radishes and cilantro to combine. It should look like a beef salad. Set aside.

pm IMG_5622

In a separate bowl, add the olive oil, vinegar, salt and pepper. Whisk well and pour over the reserved ingredients. Toss to combine.

pm IMG_5625

Take a crispy tostada and spread refried beans to cover (optional). Place some of the “beef salad” on the tostada and top with some salsa, avocado and queso fresco. Serve.

Tostadas (Crispy-Fried Tortillas)

Vegetable oil

12 corn tortillas (6 -7 inch)

In a medium skillet, add oil to about 1 inch deep. Heat the oil until the oil begins to shimmer and it sizzles when you add a piece of tortilla. Fry the tortillas, one at a time, until they are just getting golden. When they are ready, drain them on a plate lined with paper towels to soak up the excess oil. Let them cool and they are ready to use. You can use tongs or a large spatula to fry them, but I think tongs are easier to use. Once cool, you can store them in plastic bags for a few days. You can also break them apart and use them as chips for salsa.

If you don’t want to make your own tostadas, you can use the smaller Old El Paso-type tostada shells, but they are not as good. Look for tostada shells in the area where your market sells tortillas. You can also make these tostadas with flour tortillas, but I prefer corn tortillas.

*Note: Just so you know, I am not getting anything from Tapatío, but I like their sauce. Here is the link to their website: http://www.tapatiohotsauce.com/

6 replies »

  1. Dare I say it? Tostadas are extremely frugal because only so much can go on top or it will fall off! When my son was home he and his friends would stuff taco shells up to the brim with whatever meat I had and just be absolute gluttons! When I serve tostadas, everything went a lot further, plus you have to take your time eating them and can savor it more! These look so good! 🙂

  2. LUUUUV tostadas. I like to make a veg version that is refried beans on the bottom, then avocado, tomato and other veggies on top. I will have to try yours soon. – Kat

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s