As our love of all this Mexican continues {and as I try and mix it up each night with new and exciting things to hit my family table}, we reach the tostada. Or as I like to think of it – a great big corn chip topped with a fabulous Mexican salad. And as all things summer goes, when is it not the perfect time for a little salad?
Tostada is a Spanish word meaning “toasted”. In Mexico and other parts of Hispanic America it is the name of different local dishes which are toasted or use a toasted ingredient as the main base of their preparation. Even though the tortilla is fried; the meaning sticks with it.
Tostada is a Spanish word meaning “toasted”. In Mexico and other parts of Hispanic America it is the name of different local dishes which are toasted or use a toasted ingredient as the main base of their preparation. Even though the tortilla is fried; the meaning sticks with it.
In Mexican usage, tostada usually refers to a flat or bowl-shaped (like a bread bowl) tortilla that is deep fried. It may also refer to any dish using a tostada as a base. It can be consumed alone, or used a base for other foods. Thanks Wiki.
I thinking ‘summer’ and my waist line – so my corn tortilla was oven baked rather then fried but it was just as delicious!
SLOW COOKED MEXICAN BEEF
1kg of chuck steak
1 lime
1 bunch of coriander
2 chipotle chilis
1 tablespoon of tomato paste
1/2 cup of water
Place all of your ingredients {the juice and zest of the lime, and the roots and the stalks of the coriander} into a baking dish with a lid. Bake for 3hrs in a 180 degree oven and then allow to cool slightly before pulling the beef apart with a fork.
Whilst your beef is slow cooking – brush some corn tortillas with olive oil and bake for 10 minutes {removing before they get too brown}.
You can top your tostada with whatever you please – we like to make up a fresh tomato salsa {with tomatoes, red onion, coriander, lime juice and olive oil}, shred some lettuce and red cabbage, slice some avocado, grate some cheese and pour out some sour cream.
These tostadas could easily be vegetarian if you are that way inclined. I made the slow roasted beef because my husband loves meat {and its also super easy for toddlers to eat because the meat is so soft – you may want to leave out the chili if your toddler isn’t a fan of spice}.
Do you enjoy spicy food? Have you been able to find chipotle chilis at your local supermarket or deli? Do you enjoy vegetarian meals?
