Subj : Tostadas
To   : All
From : Ben Collver
Date : Sat Oct 07 2023 11:36:03

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tostadas
 Categories: Mexican
      Yield: 6 Servings

           Hot sauce
           Refried beans
           Deep-fried tortillas

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           Olives; chopped
           Egg; hard-cooked; chopped
           Pickled sweet peppers; or
           -pimientos; chopped
           Mild; white cheese; grated
           Cabbage; shredded very
           -finely; (hairlike)
           Lettuce; shredded
           Avocados; sliced
           Tomatoes; chopped
           Sour Cream

  Preparation time: An all-day project

  A tostada is an open-faced, multi-layered Mexican sandwich to end all
  sandwiches. The different layers create contrasts of color, texture,
  and flavor, which are beautiful-looking and tasting.

  Invite your friends over for a tostada-building party. Spread a large
  table with dishes of tostada accessories, and do it smorgasbord-style.

  Begin your hot sauce in the morning. Let it simmer slowly for several
  hours. One batch is plenty for six hungry persons eating two tostadas
  a piece.

  Begin soaking your beans about 5 hours before serving time. Again, one
  batch is ample for six enthusiastic sorts.

  There are usually a dozen tortillas per package--or make your own. Fry
  until crisp in a one-inch pool of thoroughly preheated (365 F) oil.
  Drain well on paper towels. Pile into a bread basket lined with paper
  towels. These will keep all day. You can fry them up in the morning.

  Pick and choose your favorite toppings. Arrange them in little bowls
  here and there in your tostada studio.

  Keep beans and hot sauce warm in chafing dishes or fondue pots.

  How to eat a tostada:

  Take a tortilla. Put it on your plate. Cover it with refried beans,
  spreading them imaginatively into place. Sprinkle on some grated
  cheese. It will melt into your beans. Yum yum. Arrange handsful of
  olives, pickled peppers, shredded cabbage, chopped eggs, and tomatoes
  in a pile the height of which considers the dimensions of your mouth.
  Ladle on some hot sauce and a hunk of sour cream.

  Eat sitting down, holding the plate under your chin to pick up what
  drops as you progress from one end of the tostada to the other. If
  you need two hands to eat it, find a trusted friend to hold up your
  plate for you.

  Recipe by Moosewood Cookbook

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