Are you looking for a delicious Mexican appetizer which packs plenty of flavor into every mouthful and can be served as finger food? If so, this is the perfect recipe. Teaming a spiced pork filling with a crispy tortilla shell, these Mayan pork tostada cups are the perfect thing to serve as soon as your dinner guests arrive, or you could make them for a potluck dinner or enjoy them as the first course on Cinco de Mayo. They are as versatile as they are easy to prepare, and the ingredients are really easy to find. Anyone can make these little treats.
The first thing to do is make the tostada cups, and the simplest way is to use a cookie cutter to cut rounds out of flour tortillas. You can them press them into muffin cups and bake them until they are firm and cup-shaped. You can do this with whole tortillas actually, shaping them inside or over larger cups, then you can serve a salad in each one. But for tostada cups, you will want them on a smaller scale because these are served as an appetizer or snack. While they are baking you can prepare the filling which is a tasty spiced pork mixture.
If you prefer to make the cups in advance that is fine. You can store them in an airtight container for up to 24 hours. The filling is made with pork tenderloin, along with onion, jalapeño, adobo, chili powder, cumin, Sazón, and tomatoes. You can alter the amount of jalapeño used, depending if you want it spicy or not. Let both the tostada cups and the pork mixture cool before assembling these, then you can finish them off with some red onion, avocado, mint or cilantro sprigs, or anything else you want to use as an attractive garnish. Continue reading
Tostadas: you know them and like so many other Mexican dishes, to know these savory snacks is definitely to love them. They are so easy to make and so much fun to eat that it is more than a little surprising that people do not make them at home more often.
However, this easy, fun and yes, nutritious butternut squash tostada may change all that, at least for those of you reading this. As a new world native, squash has a long history indeed in the culinary traditions of the pre-Columbian peoples of the Americas. Of course, the butternut squash actually hails from New England, but it makes an excellent stand-in for the winter squashes which were an important part of Mexican cooking before (and after) the arrival of the Spanish in the New World.
This tostada recipe uses the rich, subtly sweet flavor of butternut squash, rather than refried beans as the basis of the tostada and tangy goat cheese is a perfect foil for its full bodied flavor. It is a tasty and vitamin-packed chance of pace which is a wonderful way to mix things up. Not that anyone could get sick of tostadas, but sometimes, something a little different is just what the doctor ordered. Continue reading
Tostadas are one of those things that people tend to have mostly when they eat out and rarely make at home. It is a shame, since there is almost nothing easier than putting together your own freshly made tostadas. You can decide exactly what ingredients will go in and to be totally honest, it only takes a few minutes longer to make your own than it does to have them made at a restaurant (and if you’re driving to pick them up, then it’s much easier and faster to make them in your own kitchen).
Tostada shells are available at most grocery stores these days, as well as at Mexican markets, which makes it easy to get your hands on everything you need to make these easy, tasty vegetarian tostadas. You will be surprised at how five to ten minutes in the kitchen can yield something this good, but once you make them, you will be a believer.
This vegetarian tostada recipe sticks pretty close to the classic Mexican recipe. Crisp tostada shells are tipped with warm refried beans, sliced olives, shredded lettuce (cabbage is also used on occasion, so feel free to substitute it, if you prefer), avocado, salsa and either pickled or fresh sliced jalapenos, all topped off with a little bit of cheese. It is a simple dish which gives rewards far beyond the small effort involved in making them yourself. Continue reading
Tostadas number among many people’s favorite Mexican dishes and it is easy to see why. These crunchy fried corn tortillas can be topped with more or less anything you like, opening up a whole world of possibilities for cooks and diners.
While most Americans probably are most familiar with vegetarian tostadas topped with refried beans, cheese, and vegetables (which are one of the most common types in Mexico as well, actually) or perhaps beef or chicken, seafood is also a good choice.
Being a country with long coastlines on the Pacific and Atlantic Oceans, Mexican cuisine is full of seafood recipes and shrimp is one food with a long history in the country’s culinary tradition. It is also great on a tostada, like in this shrimp tostadas recipe where it is tossed with smoky chipotle chili powder and paired with creamy avocado and the bright acidity of lime juice and orange for a delicious, sophisticated tostada. Continue reading
One of the most popular meat dishes in Mexico and the American southwest is grilled flank or skirt steak, or as it is known in Spanish, carne asada. In fact, as readers who live in Texas and other southwestern states are probably aware, it is so popular that the term carne asada is often used to refer to any kind of barbecue.
One of the many ways that grilled flank steak is served in Mexican and Tex-Mex cuisine is as a topping for tostadas. There is nothing better than warm, perfectly grilled steak on top of a crunchy tostada shell and topped with onions, jalapenos and salsa – and this carne asada tostada recipe is all the proof you need of that fact.
If you are already planning to grill steak, then it is almost no extra work to make these grilled steak tostadas for an exciting and different way to enjoy one of the most popular of grilled meats. Next time you are having a barbecue, consider making it a carne asada in every sense of the word by preparing this easy and delicious recipe. Continue reading
- Mexicali Black Bean Tacos with Two Meats May 5, 2016
- Mexicali Breakfast Burrito Egg and Avocado April 26, 2016
- Mexicali Broiled Sushi Tacos April 24, 2016
- Mexicali Smooth Guacamole in Glasses with Tomatoes April 23, 2016
- Mexicali Nachos with Beef and More April 22, 2016
- Mexicali Margarita Quesadilla April 17, 2016
- Mexicali Shredded Chicken Tacos with Fete Slaw April 16, 2016
- Mexicali Baja Street Tacos Carne Asada April 15, 2016
- Tex-Mex Vegetarian Harvest Quesadilla with Cheese April 14, 2016
- Tex-Mex Chicken and Pepper Fajitas April 13, 2016
- Home (119390 Views)
- An Authentic Mexican Pico de Gallo Recipe (117341 Views)
- Authentic Mexican Rice Recipe a Tasty Mexican Rice Side Dish (63183 Views)
- Chicken Cheese Enchilada Recipe (45738 Views)
- Mexican Shrimp Cocktail with Avocado Salsa (34594 Views)
- Authentic Mexican Chicken Tacos (30348 Views)
- Recipe for Stuffed Burrito with Chicken (24100 Views)
- Papadzules Recipe (23409 Views)
- How to Make Flautas with Green Chili (18922 Views)
- Pollo Frito Receta – Mexican Pan Fried Chicken with Tomatoes (17603 Views)