Mexican Pita Tostadas Recipes

MEXICAN PITA TOSTADAS

Steps:

• Place beans, reserved bean liquid, cumin, chili powder and red pepper in blender or food processor. Cover and blend on high speed until smooth. Spread bean mixture on pita breads.
• Top with bell pepper, onions, cheese, lettuce and cilantro. Serve with salsa. Garnish with sour cream.

MEXICAN TUNA TOSTADAS

Steps:

• Heat oven to 350°F. Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortillas with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of salt. Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven. Whisk chipotle, remaining 2 tablespoon oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 teaspoon salt in a bowl. Place tuna, avocado, 2/3 of scallions and 2 tablespoons of pumpkin seeds in another bowl. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with remaining 1 tablespoon pumpkin seeds and remaining 1/3 of scallions.

13 BEST TOSTADAS FOR MEXICAN FOOD LOVERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tostada recipe in 30 minutes or less!

TOSTADAS

Steps:

• Spread out tortillas on a work surface (in 1 layer) and let dry until leathery, about 20 minutes.
• Heat 1/2 inch oil in a 10-inch heavy skillet over moderately high heat until hot enough to make edge of a tortilla sizzle. Add 1 tortilla to oil, pushing down with a long-handled metal spatula to submerge, and fry 15 seconds. Using tongs, turn tortilla over and continue frying, pushing down into oil with spatula to keep as flat as possible and turning over occasionally, until tortilla is deep golden and bubbling begins to subside, about 1 minute more. Transfer with tongs to paper towels to drain. (Tostada will crisp as it cools.) Fry with remaining tortillas, 1 at a time, in same manner.

STUFFED PITA MEXICAN STYLE (TORTA ARABE)

Steps:

• Carefully cut open pita bread 2/3 down, but not entirely.
• Optional-- spread some butter on each inner flap.
• Spread a thin refried bean layer on each inner flap.
• Continue filling with rest of ingredients.
• Finish off with a few drops of lime juiceand a sprinkling of your favorite Mexican chile sauce.
• Carefully transfer to pancake type of grill and lightly toast or fry golden brown on both sides.
• Careful when turning over-- would be best to use long ice cube type prongs to keep filling inside when turning.
• --Donot overstuff, of course!
• Just before eating add some sour cream, if desired.

FIESTA PITA

Steps:

• Warm the pita in a toaster oven until fragrant, 1 or 2 minutes; cut in half and open up each half. Heat the beans in a small saucepan over medium heat until hot, and mix in the avocado. Divide the bean mixture in half, and fill each half of the pita with half the bean mixture. Top each pita with 1 tablespoon of feta cheese, and add a dash of hot sauce and a teaspoon of chopped fresh cilantro to each.

MEXICAN TOSTADAS DE POLLO RECIPE BY TASTY

Steps:

• Deep-fry tortillas in vegetable oil until crispy. Then, fry mashed beans in a pan with pork fat and chopped onions until a solid mixture is formed.
• Spread the mashed beans all over the tortillas from one side only.
• Top beans with the shredded chicken, lettuce, sour cream, and cheese (in that order).
• Plate and serve.
• Enjoy!