Here’s a creation that we’re quite proud of:
September 13, 2008
Tostadas
Shell: Corn tortillas fried in vegetable oil. Fry until just crispy, flipping once.
First layer: Red or black beans. We like them cooked with onions and a little hot sauce.
Second layer: Ground beef or chicken cooked with onion, tomato paste, and a teaspoon or so of vinegar.
Third layer: Chismol salsa consisting of one tomato, one green pepper, and one small onion all chopped finely. Add plenty of salt and lime juice to taste.
Buen provecho! (Bon apatite!)
-- Katie
4 comments:
um, yum, i'm going to have to try that salsa.
you know i saw "tostadas" and thought of the spain version, toast.
most preferably with nutella on it.
this is...a bit different.
:)
Ana made these for us when we were in GR. They rocked but I think she called them enchiladas?
Oh how I miss those! I try to make them here, but they're never as good as down there.
After spending some more time here in Honduras, we have noticed that there are two names for this dish, toastadas and enchiladas. Toastadas usually have less food on them, but since these are sort of middle-range in terms of how much is piled on top, you can pick your own name... or at least that´s what I´m picking up lately.
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