Jay calls these "Poor Man's Tostadas" and we had them for the first time last week before our first Braves game of the season. They came together quickly and were delicious! We started with a corn tostada instead of a taco shell... important to the stability of the end product, I think. We used warmed refried beans spread in a thin layer over the tostada as the base for the yummy things and as a "glue" to hold it all together.
We made a meat-free version, hence the "poor man" title, with boiled carrots and potatoes in place of any meat. On top of that we added a crumbly Mexican cheese called queso fresco, diced tomatoes and diced jalapenos.
The final touches were sour cream, fresh cilantro and a green tomatillo salsa. All very yummy!
A proper approach is necessary, so that you don't lose the whole thing in your lap. It's definitely worth the trouble balancing it all, though. I'm trying to dream up something besides potatoes and carrots that might be used as an alternate... any ideas?
10 comments:
BACON!
We make a similar meal but roast veggies on hand like peppers, zucchini, mushrooms, onions and garlic for the topping. Guacamole is another good topping. I just mash avocados and add some bottled salsa.
Queso blanco looks like it might be similar to feta.
Guacamole might be an interesting alternative to the refried beans. Mmmm.
there is nothing that compares to the combination of guacamole with lots of cilantro and queso blanco!! yumm
Sancho Photography Miami
The refried beans are my favorite, can not miss any recipe Aries Blinds Miami
I do not like to combine mushrooms, though sometimes I like to change the white cheese for feta, and is delicious Dos Cubanos "Cuban restaurant
New Jersey"
This makes me very hungry! :)
ah, the delicious tostada. i have been eating them since i was knee-high to a grasshopper. They have evolved now to a salad: fried corn tortilla, topped with beans and cheese, spring mix lettuce, avocado, black olives, grape tomatoes, salsa and sour cream (sometimes cottage cheese -- that's MY poor man's edition). I don't even try to pick them up any more -- knife and fork for this gal!
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