Friday, September 24, 2010

Tostada (Beans & Salsa Topped Crispy Corn Tortillas)

Tostadas are the Mexican version of Indian "chat" dishes - quick and flavorful melange of crispy bread bases with cooked or fresh veggies, beans, and piquant chutneys, etc. For tostadas, crispy, crunchy corn tortillas form the base for any number of toppings which typically include Frijoles (beans), cheese, and salsas. They are fun to serve - and eat ;P - for informal family as well as company meals as each person can tailor the meal according to individual needs/taste. Children particularly love making their own.

Everything can be prepared ahead with minimal last minute fuss - a great plus for the host/hostess! I love serving tostadas for large groups as there is no need for any other dishes - all the food groups are represented. Just place everything in bowls and baskets and let the guests/diners assemble their own. Provide knives and forks to eat the tostadas even though they can be eaten without any utensils if we don't get carried away and pile them mile-high with all the toppings :-).

Note: Although there is no comparison, purchased canned beans (nonfat re-fried beans) and salsas can be used instead of the homemade if you are short on time. Tostadas can also be made as snacks or starters; use round or other shapes of tortilla chips instead of the tostada shells for these if you wish.

8 Servings


1 recipe Frijoles or Black Beans
1 head Romaine lettuce, thinly sliced
1 recipe Salsa I or Salsa II or Avocado Salsa
1 package Mexican style or other cheese, shredded
1 cup Sour Cream
1 red onion, sliced thinly
1 Lime, juiced
1 cup each sliced Radishes, green onions (scallions), and chopped Cilantro
1or 2 ripe Avocados, peeled and cut into small cubes
Lime wedges to serve
1 package Tostada Shells (allow 2 shells per person)


Prepare Frijoles and one or more your favorite Salsas; these can be made up to two days ahead.

Place the onions in a bowl and sprinkle with salt and half of the lime juice; let marinate at least for one hour or up to one day ahead.

On the day of serving, warm the frijoles until hot. Warm the tostada shells if you wish.

Place all the other ingredients in individual serving bowls.

Cut the avocado just before serving and sprinkle with some lime juice.

Invite everyone to assemble their own tostada. Pass the lime wedges to squeeze on top.

Eat!! Enjoy! Buen Provecho!

1 comment:

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