Friday, March 26, 2010
Tostadas Rápidas (Quick tostadas)
To serve 4:
For the meat: (You could substitute shredded chicken from a rotisserie chicken instead cooking the ground beef. You can spice it up with a little Rotel, cumin, salt, and pepper, and make this Really fast.)
1 lb ground beef
1/2 can of Rotel or about 1/2 cup of Goya Sofrito
salt, pepper to taste
1/4 tsp cumin,
1/4 tsp oregano
1-2 tbl red wine vinegar
1/4-1/2 cup Chopped, stuffed green olives or 1/4 Cup of capers
Put 1-2 tbl of olive oil into a heated skillet. Add the Rotel or Sofrito and fry gently until most of the liquid has evaporated. Add the meat, onion, and spices, add cook until the meat is no longer pink. Add the vinegar, and cook another minute. Taste and correct seasonings. Remove meat from pan and discard grease, but don't clean the skillet.
1 can seasoned, refried black beans
1/4 can Rotel, or 1/4 Cup Goya Sofrito
1/4 onion, chopped
1 garlic clove, chopped finely or a little garlic powder
1/4 tsp cumin
salt & pepper to taste
pinch or two of oregano
Add the olive oil to your skillet and heat. Add the Rotel, onion, garlic, and fry gently for a couple of minutes. Add the beans and cumin. Cook until bubbling hot. Taste & add salt and pepper to taste.
Xni Pec (Fresh Yucatecan salsa)
2 tomatoes, chopped
1 small cucumber, peeled, seeded, and chopped
1/2 purple onion, chopped
1/2 or more fresh chile like a jalapeno or habanero (This is to my taste. You may want less or none.)
handful of fresh cilantro chopped
juice of 1 lime
juice of 1/2 orange
salt and pepper to taste
Mix all together.
Heat the tostada shells according to the package. Spread some beans onto a tostada. Top with some meat and salsa.