In preparation for a trip south, I've been reading some very tempting food blogs and two of them wrote about a road trip to Tijuana, Mexico. For me, those images and words are Anthony Robbins quality motivation to cook. Seriously. Look.
Now, it's not possible to whip up those types of authentic Tacos and other fine things on a whim here in Calgary, but any flavor reminisce of Mexico will do.
So I got some Corn Tortillas from this place,
and bought all other necessary ingredients to make Tostadas.
Tostadas are basically Tacos without getting a stiff neck. Deep frying the Tortillas makes them crispy and you can treat it like a Pizza. Mexican Pizza.
As for toppings, if you put it in a Taco, you can put it on a Tostada. Anything goes.
If your kids say, "I don't like Tostadas" before they tried one, just threaten them with a six month exchange for a child from Mexico, where they have to eat them EVERY DAY. It worked in our house ......and she liked it!
Crema: Half Sour Cream, half cream, pinch of salt.
Guacamole: Keep it simple. A good Avocado needs almost nothing.
Try a pinch of Cumin in your meat, it gives it a great flavor. I also added some liquid smoke which gives that lame Hamburger meat some sort of depth in a short time.
LOADS OF INGREDIENTS
BROWN THE MEAT, ADD SPICES
MAKE SOME SIMPLE GUACAMOLE
AVOCADO, TOMATO, SALT, CHIPOTLE SAUCE, LIME JUICE
MY LEAST FAVORITE INGREDIENT, REFRIED BEANS. VICTORIA'S FAVORITE
ALL THE CONDIMENTS THAT FIT
DEEP FRY THE TORTILLA IN REALLY HOT OIL
MAKES IT CRISPY & TASTY
NOW ADD WHAT YOU LIKE. BEANS
CHEESE, GREENS, TOMATO
HOT SAUCE, CILANTRO, GUACAMOLE, LEMON
EAT LIKE A PIZZA. NO KINK IN THE NECK