愛薇塔樂學英文

Mexican Tostada

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Posted by Elise Bauer on September 16, 2009

If there’s anything that comes close to a Mexican version of an open-faced sandwich, the tostada is it. Just when you thought nothing could get messier than taco night, along comes the tostada, which I dare you to eat daintily. It can’t be done. Strike that. Actually, you must attempt to eat a tostada with finesse, otherwise all hope is lost, and the thing will crumble in your hands with the mounds of filling succumbing to gravity only to ricochet off your plate to the surrounding table, lap, floor, etc. The tostada has a pretty simple construction, it’s like a taco, but flat. It’s usually made with a fried corn tortilla, topped with refried beans, shredded cheese, salsa, and other toppings. Anything that could go in a taco could also go on a tostada, so you can have fish tostadas, shredded chicken or beef tostadas. We almost always make tostadas with refried beans and plenty of toppings. When we make them we put all of the toppings in separate bowls in the center of the table, distribute the freshly cooked tortillas, and then we each add our topping of choice, starting with the beans. Mashed refried beans are usually used as the first layer because they spread over the tortilla well, and the other toppings have a better chance of sticking to the beans than they would the straight tortilla.

The decision that confronts you when you decide to make tostadas is, “how easy to I want this process to be?” If you want something truly over-the-top you mightmake your own tortillas from scratch, let them get a day or two old, then fry them and top them with home-cooked beans that you’ve smashed up with bacon fat. Or, if you were looking for a quick mid-week meal, you could use canned refried beans (or even canned white beans that you heat and mash with a little chile powder added for flavor) and packaged tostada shells. We almost always make our own refried beans from scratch, because with a pressure cooker it just doesn’t take that long. And we almost always use packaged tostada shells, because we live in California where you can buy them at almost any supermarket (when you are shopping for them, the thicker the tortilla the better, by the way).

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Mexican Tostada Recipe

• Yield: Serves 4-6.

This recipe details how to fry up corn tortillas to make the tostada shells. If you are using packaged shells, before serving them, spread them out on a baking sheet, or directly on oven racks, and heat them at 350°F for 4-5 minutes, or until you can smell the aroma of them cooking. Don't keep them in the oven too long, or they will get burnt. Just heat them enough to lightly toast them.

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INGREDIENTS

• Grapeseed oil, canola, or other high smoke-point cooking oil
• 12 corn tortillas
• Salt
• Refried beans (2 15-ounce cans, or you can make your own refried beans)
• 1/2 head iceberg lettuce, sliced thin and seasoned with salt and vinegar (no oil)
• 2 medium tomatoes, chopped
• 1-2 chopped peeled and pitted avocados or guacamole
• 8 ounces grated Monterrey Jack, Cheddar, or crumbled queso fresco and/or cotija cheese
• 1 cup of Salsa or 1/2 cup sliced pickled jalapeños
• A handful of chopped fresh cilantro

METHOD

1 Heat refried beans in a frying pan, until warm. If you are using regular canned beans, drain them, then add them to the pan with a little water, mash them as you heat them. For extra flavor for the beans you can stir in a tablespoon of bacon fat to them and/or a big slice of cheddar cheese. Keep the beans on warm while you prepare the tortillas, adding water to them as necessary to keep a creamy consistency.

2 Optional pre-frying step: to help the tortillas fry up better, dry them in the oven by laying them out on an oven rack and cooking them at 250°F for 10 minutes or so. Pour enough oil into a frying pan so that you have a quarter inch layer of oil. Heat the oil on medium high heat until sizzling hot, but not smoking. One at a time, fry the tortillas in the oil. Bubbles should form in the tortilla immediately as you put the tortilla in the oil, otherwise the oil is not hot enough. Fry until golden brown on both sides, cooking about 30 seconds to a minute per side. Use metal tongs or a spatula to push the tortilla down in the oil, and to turn and lift the tortilla out of the pan, draining the excess oil as you do so. (The tortilla should be fairly stiff and crisp. If not, the oil is not hot enough.) Place the tortilla on a paper towel-lined plate, to absorb the excess oil. Sprinkle with a little salt. Put the cooked tortillas on a rimmed baking sheet and place in a 250°F oven to keep warm.

Add more oil to the pan as needed, taking care that the oil heats sufficiently before adding a tortilla to the pan.

3 To serve, place toppings in separate bowls, with a larger serving dish for the beans. Bring out the tostada shells in batches, keeping those unused warm in the oven. To prepare one's tostada, spread a large spoonful of mashed beans over a tostada shell. Sprinkle on cheese and other toppings (sliced lettuce, avocados, salsa, etc.) Don't load the tostada too much or you'll find it difficult to eat. Eat by picking up the tostada with both hands (like a pizza slice).

墨西哥Tostada

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發表於埃莉斯鮑爾上2009年9月16日

如果有任何接近一個開放面三明治的墨西哥版本，tostada是它。正當你認為沒有什麼可以得到比混亂塔科晚上，沿著來的tostada，我敢說你講究吃。它不能這樣做。罷工。其實，你必須嘗試吃與技巧一tostada，否則所有的希望都破滅了，而事情會在你的手中賞玩帶餡屈服於重力只彈離你的盤子周圍的桌子，一圈，地板等的土堆該tostada有一個非常簡單的結構，它就像一個塔科，但持平。它通常用油炸玉米餅，淋上豆泥，奶酪絲，莎莎，和其他配料製成。凡是能去一個塔科也可以去上一個tostada，這樣你就可以有魚tostadas，碎雞肉或牛肉tostadas。我們幾乎總是使tostadas與豆泥和大量的澆頭。當我們讓他們，我們把所有的配料在不同的碗在桌子中央，散發新鮮煮熟的玉米粉圓餅，然後我們每個人都加入精選的餡料，開始與豆。搗碎豆泥通常用來作為第一層，因為它們分佈在玉米餅很好，和其他的配料有更好的機會堅持的豆子，他們會比直的玉米餅。

那面對你的時候你決定要tostadas的決定，“多麼容易我想這個過程是？”如果你想要的東西真正結束的頂你可能從頭開始自己製作的玉米餅，讓他們在一天或兩位老人，然後炒他們和你已經被砸了臘肉的脂肪家常豆頂它們。或者，如果你正在尋找一個快速的週中吃飯時，你可以使用罐裝豆泥（甚至罐裝白扁豆，你熱和土豆泥用少許辣椒粉香精加的）和包裝tostada砲彈。我們幾乎總是讓我們自己的豆泥從頭開始，因為用高壓鍋它只是沒有花這麼長時間。我們幾乎總是使用打包tostada貝殼，因為我們生活在加州哪裡可以買到他們在幾乎所有的超市（當你更好的購物對他們來說，越厚的玉米餅，順便說一句）。

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墨西哥Tostada食譜

• 產量： 供應4-6。

這個配方詳細介紹如何炒起來的玉米餅，使tostada砲彈。如果您使用的是包裝殼，為他們提供服務之前，把它們攤在烤盤上，或直接在烤爐架，以及它們加熱，在350°F下4-5分鐘，或者直到你能聞到它們的香味做飯。不要讓他們在烤箱太久，否則他們會被燙傷。只是它們加熱到足以輕輕舉杯他們。

添加到購物清單

成分

• 葡萄籽油，菜籽油，或其他高煙點的烹調油
• 12玉米餅
• 鹽
• 豆泥（2 15盎司罐，也可以使自己的豆泥）
• 1/2頭生菜，切成薄片和經驗豐富的鹽和醋（無油）
• 2中等番茄，切碎
• 1-2切碎去皮，去核鱷梨或鱷梨醬
• 8盎司磨碎蒙特雷傑克，切達乾酪，或崩潰QUESO壁畫和/或cotija奶酪
• 1杯莎莎或1/2杯切成薄片醃製jalapeños
• 一把切碎的新鮮香菜

方法

1熱豆泥在煎鍋，直到溫暖。如果您使用的是正規的罐頭豆，排水它們，然後將它們添加到泛用少許水，搗碎他們為你加熱它們。對於額外的味道你可以在熏肉脂肪一湯匙攪拌均勻，以他們和/或切達奶酪一大截的bean。繼續暖豆，而你準備的玉米餅，加水在必要時他們保持奶油的一致性。

2 可選的預油炸步：幫助玉米餅炒起來更好，鋪設出來的一個爐架和烹調他們在250°F 10分鐘左右幹他們在烤箱 倒入足夠的油倒入煎鍋，使你有油四分之一英寸層。熱油在中高熱量，直到滾燙，但不吸煙。一次一個，炒油的玉米餅。氣泡應立即形成在玉米粉圓餅，你把玉米餅的油，否則油不夠熱。炸至金黃色兩側，約煮30秒，每邊一分鐘。用金屬鉗或鏟玉米餅向下推油，並打開並抬起玉米餅了鍋，排出多餘的油像你那樣做。（該餅應該是相當激烈的，明快。如果沒有，油不夠熱。）將在紙巾上，內襯板的玉米餅，以吸收多餘的油。撒上少許鹽。把煮好的玉米餅上一個黑框烤盤，並放置在一個250°F烘箱中要注意保暖。

加入更多的油根據需要油鍋，注意不要讓油加熱充分加入到玉米餅出鍋前。

3食用時，放入配料在不同的碗，具有較大的菜盤的豆類。帶出tostada砲彈分批，保持那些未使用的溫暖烤箱。要準備一個人的tostada，傳播豆泥一大湯匙在一個tostada外殼。撒上奶酪和其他配料（切片生菜，鱷梨，莎莎等）不要加載tostada太多，否則你會發現吃了困難。拿起tostada用雙手（如比薩餅）吃。