Tostada can mean many things to many people. In Mexico, the tostada translates to a fried tortilla and the actual dish. In Spanish it translates to toasted. But I think of tostada as a flat taco and an easy dinner option.
Packages of already fried tostada shells are sold at most grocery stores and Hispanic markets. They’re useful in so many ways. You can top them with layers of cooked and shredded beef, pork, chicken or seafood. Most tostada recipes I come across have a layer of refried beans. I’d skip the beans if using seafood. The two just don’t seem to go well together. You can even make a non-meat option and use just vegetables.
Also, think of tostadas as a way to use up leftover ingredients. Today’s recipe uses boiled and mashed redskin potatoes as the main ingredient.
Top your tostada with shredded lettuce or finely shredded cabbage, chopped tomatoes or onions or slices of avocado.
Tips:
You can make your own tostadas by frying corn tortillas in oil. Use 6-inch tortillas and fry them individually about 40 second on each side.
Anything you put on a taco or wrap in a flour tortillas can go on a tostada.
Look for Mexican sour cream, labeled crema at Hispanic markets. It’s thinner than traditional sour cream. Dilute regular sour cream with a bit of milk if using.
Potato Tostadas
Makes: 12
Preparation time: 15 minutes (plus marinating time)
Total time: 1 hour
8 red potatoes cut into 1/2-inch squares
1 cup pineapple vinegar (available at some Hispanic markets) or mild cider vinegar
1/2 cup olive oil
2 tsp. crushed Mexican oregano
1 medium red onion, sliced paper thin
Kosher salt
2 medium allspice berries
1 large package of sturdy tostadas (at least 12 in the package)
1 cup refried beans, either pinto or black, warmed
2 large ripe tomatoes, sliced into medium slices
1 ripe avocado, halved, pitted, sliced thin
1 cup Mexican sour cream, or regular sour cream slightly diluted with milk
1 small can of pickled jalapeño or serrano peppers
Place the potatoes in a large pot and add water to cover. Bring to a boil and boil until tender. Drain the potatoes and place in a large bowl.
In another bowl, whisk together the vinegar, olive oil, oregano, onion, salt and allspice berries. Pour the mixture over the potatoes and toss to coat. Let set for about 2 hours.
To assemble: Remove the potatoes from the vinaigrette and be sure to remove and discard the allspice berries. Spread the tostadas with a thin layer of warm beans, then drained potatoes, tomato slices, avocado slices, sour cream and a sprinkle of salt. Top with pickled jalapeños.
From Maria Elana Rodriguez, Allen Park.
Tested by Susan M. Selasky for the Free Press Test Kitchen.
288 calories (43 percent from fat), 14 g fat (4 g saturated fat), 36 g carbohydrates, 6 g protein, 144 mg sodium, 13 mg cholesterol, 60 mg calcium, 5 g fiber.
About the Author
