Going overboard on the Mexican fare .. but what the heck, I love Mexican food. So one more vegetarian version from Mexico .... Tostadas ...
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TOSTADAS
INGREDIENTS
10 – 12 nos
|
|
2 – 3 cups
|
|
Cheese grated (any of your choice)
|
1 – 1 ½ cup
|
Lettuce shredded
|
1 cup
|
Sour cream / hung curd
|
½ cup
|
Oil
|
For deep frying
|
TOMATO SALSA
|
|
Tomatoes blanched, peeled
and chopped
|
5 – 6 nos
|
Capsicum chopped
|
1 no
|
Green chillies chopped
|
2 nos
|
Coriander leaves /
cilantro chopped
|
2 – 3 tbsp
|
Chopped garlic / garlic
powder
|
½ tsp
|
Mix herb
|
½ tsp
|
Salt
|
T.T.
|
Chilli flakes / red chilli
pdr
|
½ tsp
|
Sugar
|
½ tsp
|
METHOD:
TORTILLAS
1.
Prepare the tortillas according
to the method given in the link till you make the dough.
2.
Make small balls and roll them
out into circles the size a little smaller than a saucer.
3.
Poke them all over with a fork,
flip over and poke the other side too.
4.
Heat oil for frying. When it
gets hot, reduce the flame.
5.
Allow the oil to cool a little
till it smokes no more.
6.
Gently slide in the prepared
tortillas and fry them one at a time on both sides.
7.
Make sure you fry them on a low
flame so that they do not puff up (because of the poking) and get crisp.
8.
Remove them on to an absorbent
tissue and allow to cool.
TOMATO SALSA
9.
Blanch the tomatoes and peel
off the skin.
10.
Chop up the tomatoes roughly. If
you like you can remove the seeds.
11.
Lightly squeeze the chopped
tomatoes and put them in a bowl.
12.
Reserve the tomato juices, I use
it while making refried beans.
13.
To the tomatoes add all the
other remaining ingredients and mix.
14.
Keep in the fridge till further
use.
ASSEMBLING
15.
Take the fried tortilla.
16.
Spread a layer of the refried
beans over it.
17.
Sprinkle lettuce and sour cream on top.
18.
Heap on top with the salsa.
19.
Finally top up with grated
cheese.
20.
Serve them immediately.
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