Red iguana machacha tostadas6/18/2023 ![]() Sliced chicken breast & vegetables in ranchero sauce Hot & Spicy! Breast chicken strips with onion & mushroom in diabla sauce Sliced grilled chicken, cilantro, tomato, avocado, cheese & fried tortilla strips in a spicy broth soup Slow cooked pulled pork topped with cilantro, sliced onion & pico de gallo Three corn tortillas filled with chicken or shredded beef fried and topped with sour cream, lettuce, tomato, cotija cheese & guacamole Sliced chicken breast in mole sauce made with pasilla chile, toasted pepitas, peanuts & chocolateĬhicken or top sirloin steak made with mushroom, & onion in a spicy Mexican stew ![]() Two poblano chiles coated with egg and flour then filled with asadero cheese, topped with sauce and Monterey cheese Served on a bed of rice topped with melted cheese, tomato and green onion Sliced chicken breast sautéed with mushroom and onion. ![]() Grilled outside skirt steak and sautéed prawns in garlic butter with onion, mushroom and crushed chili peppers Top sirloin and onion in a spicy red sauce * Note: Just so you know, I am not getting anything from Tapatío, but I like their sauce.Grilled chicken breast topped with guacamole, melted monterrey jack cheese and cilantro You can also make these tostadas with flour tortillas, but I prefer corn tortillas. Look for tostada shells in the area where your market sells tortillas. 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. You can also break them apart and use them as chips for salsa. Once cool, you can store them in plastic bags for a few days. You can use tongs or a large spatula to fry them, but I think tongs are easier to use. When they are ready, drain them on a plate lined with paper towels to soak up the excess oil. Fry the tortillas, one at a time, until they are just getting golden. Heat the oil until the oil begins to shimmer and it sizzles when you add a piece of tortilla. In a medium skillet, add oil to about 1 inch deep. Place some of the “beef salad” on the tostada and top with some salsa, avocado and queso fresco. Take a crispy tostada and spread refried beans to cover (optional). Whisk well and pour over the reserved ingredients. In a separate bowl, add the olive oil, vinegar, salt and pepper. In a large bowl, toss the shredded beef, lettuce, tomatoes, cucumber, radishes and cilantro to combine. Prepare the tortillas and the shredded beef (see recipes below). ½ medium cucumber, peeled and cut lengthwise into four wedges and choppedġ large avocado, peeled, pitted, sliced and diced Tost adas de Machaca ( Shredded Beef Tostadas)Ĥ – 6 corn tortillas, fried until crispy ( see recipe below) or store-bought tostadasĢ cups machaca / shredded beef ( see recipe here)Ģ medium tomatoes, seeded and finely chopped If you’ve only had the Taco Bell version of tostadas, you need to try this one. One of my favorite snacks growing up was a tostada with some refried beans, Tapatío* sauce and cotija cheese. I LOVE tostadas! Along with enchiladas, they are one of my favorite foods.Īnd they can take on so many flavors and toppings. I recently noticed that I have not posted a recipe for tostadas and I could not believe it.
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