SPI Diana est le spécialistedes ingrédients carnés destinés à l'industrie alimentaire.
Welcome to Seasoned Cooking and to Phil's International Flair!
First, I would like to notify readers that the price of the E-cookbook Louisa's Kitchen has been increased to $4.95. The Grilling with Grillmates E-cookbook is available online for $3.95 as well as Grillmate Gourmet Sauce for $8.95 per quart, plus shipping. Customers who purchase Grillmate Gourmet Sauce will receive a free copy of the Grilling with Grillmates E-cookbook upon receipt of an email telling me where you purchased the sauce. Details of this offer can be found at the Grillmates website.
This month, another old Mexican dish is being presented: tostadas. Tostadas are similar to a hard shell taco that isn't folded. Typically, the choices of toppings include meat, beans, rice, shredded lettuce and cheese. Sour cream, sliced avocado and guacamole may also be served on top as a garnish. Tostadas are really a meal in itself and can be served as a main course without side dishes. However, you may serve side dishes with tostadas. Rice, soup, refried beans, soup or salad are suggested. The recipe presented below is included in the E-cookbook, Louisa's Kitchen.
Now, on to the recipe! Be well, and good eating!
Tostadas may be prepared from leftover meat, chicken, turkey, Spanish rice, refried beans and other ingredients from a prior meal. However, if you want to make tostadas with freshly prepared ingredients, you will need to prepare the beans, Spanish rice and meat ahead of time.
If you happen to have a pressure cooker, I suggest preparing the meat as follows: Trim the fat from the meat or chicken and cut into cubes about 1 inch square. Season with salt and pepper. Melt some bacon grease in the bottom of the pressure cooker over medium heat, add 4 crushed cloves of garlic, and saute the meat until browned. Add 2 cups of water to the pressure cooker and cover, setting the pressure to 15 lbs. Turn the heat to high and begin timing when the pressure cap begins to hiss from the steam. Pressure cook the meat for 30 minutes and then turn off the heat and remove the pressure cap. Allow 15 minutes before removing the cover, or cool the lid with running water to reduce the internal pressure back to normal. Remove the garlic cloves from the pot and discard. Remove the meat with a slotted spoon and set aside in a bowl to cool. Reserve the liquid for some future use.
Meat prepared in this manner may be used for tostadas, enchiladas, tamales, tacos, taquitos, BBQ sandwiches, Sloppy Joe's, soup, stew or any variety of meals. After the meat has been pressure cooked, it will be very easy to shred and will be very tender. Meat prepared by this method may be frozen for later use in dinner sized portions. The remaining liquid may be saved and used for making gravy, stew or soup. Once you have meat prepared in this manner, you can use it to prepare a meal very quickly. Simply thaw a portion and use it for your next meal.
1 dozen corn tortillas (allow two per person)
Crumbled Mexican white cheese (Casero recommended), feta or grated jack cheese
3 lbs. cooked beef, pork or chicken
Fry the tortillas flat in hot vegetable oil in a skillet, one at a time, until they are crisp. Set aside on paper towels to drain.
Prepare the tostadas by spreading a thin layer of beans on each tortilla. Next, spread a thin layer of Spanish rice and pile on the shredded meat to suit your appetite. I usually place at least half inch of meat or more on top. Next, top each tortilla with shredded lettuce, olives, and diced tomatoes or salsa (if desired) and cheese. Garnish with sliced avocado, if desired, and then top with a spoonful of sour cream and a dollop of guacamole (optional).
Suggestions: You may also prepare this dish in a vegetarian manner by eliminating the meat and using more beans and rice or cheese instead.
Serve and enjoy.