Friday, 25 March 2016

TOSTADAS

Going overboard on the Mexican fare .. but what the heck, I love Mexican food. So one more vegetarian version from Mexico .... Tostadas ...


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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