Spanish Tostadas Recipes

BEEF TOSTADAS

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the tomato paste and chili powder and cook, stirring, about 2 more minutes.
• Meanwhile, heat the refried beans in a small saucepan. Thin the sour cream with about 2 tablespoons water in a small bowl.
• Spread the beans on the tostadas, then top with the beef and cheese. Drizzle with the sour cream. Top with lettuce, hot sauce and/or cilantro.

TOSTADA CON TOMATE

Steps:

• Preheat grill to 150 degrees Celsius.
• Prepare the salad. Cut up the tomatoes into small cubes (don't worry if it gets a little messy) and put into a bowl.
• Add the salt, pepper, basil, sugar and a small amount of olive oil to the tomatoes. Mix well to combine the flavours. Taste, and add seasoning as needed. Leave to one side.
• Cut the baguette in half lengthways and brush each side with a little olive oil. Grill for 7-10 minutes, until lightly toasted.
• Spoon the tomato mixture onto each baguette, piling it high. Enjoy!

SPANISH ESCALIVADO TOSTADAS

Steps:

• Preheat oven to 500°F Place the eggplant, peppers, onion and zucchini in a shallow roasting pan. Drizzle over about 2 tablespoons of the olive oil and toss together. Roast in the hot oven for about 20 minutes, turning the vegetables over a couple of time throughout the roasting time. Remove the pan from the oven and let vegetables cool slightly.
• Reduce oven temperature to 350°F to toast baguette.
• When cool enough to handle, skin the peppers, remove the seeds and core. Peel the eggplant, slice in half and, using a spoon, remove the seeds. Roughly cut the eggplant, peppers, onion and zucchini and transfer to a bowl. Add the remaining olive oil, lemon juice, parsley, thyme, salt and pepper and toss together. Let sit for a few minutes at room temperature to allow flavours to develop.
• Place the slices of bread on a baking sheet. Lightly toast in the oven for about 5 minutes in total, turning once. Remove from the oven and lightly brush with a bit of olive oil. Spoon a little of the vegetable mixture on each toast and serve. Serves 4-6.
• Serve with Spanish white made from Albarino grape. This wine has a fresh, crisp, appley flavour, very similar to the vinho verde of Portugal, where this grape is called alvarinho.
• New Celtic Cooking.

EASY GROUND BEEF TOSTADA RECIPE

Steps:

• In a large skillet, brown ground beef; drain excess grease.
• Add pinto beans, salsa, chili powder, and cumin to ground beef and stir until heated through.
• Top each tostada with ground beef mixture, lettuce, tomatoes, sour cream, cheese, and cilantro.

TOSTADA CON TOMATE

Steps:

• Grate tomato in a shallow bowl until you are no longer able to do so without skinning your knuckles. You should have what looks like fresh tomato sauce. (I usually eat the little nub of tomato that I couldn't grate with a pinch of salt while I am preparing the meal.).
• Toast slices of bread so that they are crunchy but not too dark or dried out.
• Put desired number of slices on a plate and pierce the entire surface of the open face of the toast with a fork.
• Lightly pour (or sprinkle, depending on what oil-container you have) olive oil over the open faces of the toast.
• Spoon and spread freshly grated tomato over the open faces of the toast.
• Sprinkle with salt and enjoy!