Totopos Tostados Recipes

HOMEMADE TOTOPOS (CRUNCHY CORN TORTILLA CHIPS)

Steps:

• Gather the ingredients.
• Heat oil over medium-high heat for about a minute. Drop a crumb of tortilla into the oil; if it sinks, it's not hot enough. If it bubbles and comes to the top, it's perfect.
• Slide pieces of tortilla into oil using a slotted spoon or spatula, frying just a few at a time.
• Let pieces fry until golden brown and crispy, which will take less than one minute. Drain on paper towels and sprinkle with salt.
• Gather the ingredients along with paste food coloring.
• Mix about 1/4 teaspoon of paste (not liquid) food coloring with about 2 tablespoons of water.
• Use a brush to "paint" the whole tortillas with this mixture, using one color or several, as you wish, and painting on just one side or on both.
• Let tortillas dry for at least an hour, then cut and fry. (This works best on tortillas made with white-rather than yellow-corn.)
• Gather the ingredients.
• Before cutting tortillas into wedges, lightly oil each side of each tortilla, either with cooking spray or with a brush dipped in vegetable oil.
• Cut tortillas into wedges; place in a single layer on a cookie sheet. (Tortilla wedges should not be touching.)
• Bake in a 425 F oven until somewhat browned, 7-9 minutes. For seasoned totopos , sprinkle desired herbs/spices over oiled chips before baking. Try powdered chile (piquín or chipotle, for example) chili powder (the kind used for making soup), dried epazote, or a mix such as Cajun spices, 4-pepper mix, or your favorite blend. Edited by Robin Grose

CHICKEN TINGA TOSTADOS

Steps:

• Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
• Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
• Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
• To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.

TILAPIA TOSTADAS

Steps:

• In a large bowl, combine the flour, chili powder, salt, pepper and garlic powder. Add tilapia fillets, one at a time, and turn to coat., In a large nonstick skillet over medium heat, cook fillets in butter for 5-6 minutes on each side or until fish flakes easily with a fork. Meanwhile, place tortillas on a baking sheet and spritz with cooking spray. Broil 3-4 in. from the heat for 2-3 minutes on each side or until crisp., In a small bowl, toss the coleslaw mix, mayonnaise, sour cream, lime juice and zest. Cut fish into large pieces. On each tortilla, layer coleslaw, black beans, fish and avocado.

TOSTADAS

Steps:

• Cook ground beef, onions, crushed red pepper, cumin and chili powder in a skillet until no longer pink, stirring to break into crumbles.
• Stir in refried beans.
• Place equal amounts of the beef and bean mixture on each tostada shell.
• Top with cheese, lettuce and tomato; dress tostada with the optional toppings of your choice.

MEXICAN TOSTADOS

Steps:

• Brown ground beef with onions and peppers.
• Add salt and pepper.
• Cook till well done.
• Add refried beans.
• Cover and simmer for 5 minutes.
• Cook tortillas in small amount of oil in small frying pan until golden brown on bottom.
• Drain on paper towel.
• Spread meat mixture on tortilla and top with your favorite topping.
• cheese,tomatoes,olives,sour cream etc.

ESQUITES CON SALSA DE TOTOPOS

Steps:

• Esquites
• Bring a large stockpot of generously salted water to a boil. Place corn in pot, cover with a heavy plate to keep corn submerged, and remove pot from heat. Let corn sit until kernels are tender, about 10 minutes. Drain and transfer corn to a large bowl; let cool.
• Stir crema, mayonnaise, and 2 Tbsp. water in a medium bowl to combine, then mix in Cotija; season with salt. Cover and chill crema mixture until ready to serve.
• Salsa and assembly
• Crush tortilla chips very coarsely in a large resealable plastic bag. Set aside.
• Remove stems from guajillo and árbol chiles. Cut open with kitchen shears and scrape out most of the seeds and strings with your hands (wear disposable food-grade gloves if you have them). Break chiles into about ¼" pieces.
• Heat oil over low in a medium saucepan. Drop in a peanut and when oil starts bubbling gently around it, carefully add remaining peanuts. Cook, stirring often, until golden and fragrant, about 4 minutes. Add chiles and cook, stirring, until chiles starting to darken and puff, about 1 minute. Let cool 10 minutes.
• Transfer mixture to a food processor and process until peanuts and chiles are finely ground, about 2 minutes. Add sesame seeds, 1½ tsp. Diamond Crystal or ¾ tsp. Morton salt, and reserved tortilla chips. Pulse 3 times, just to combine (you want to preserve texture of sesame seeds and chips). Transfer salsa to a medium bowl and let cool. (The chile-peanut mixture will sink to the bottom while the chips stay afloat.)
• Cut corn in half crosswise and stand upright. Slice away kernels in wide sheets with a sharp knife, using a gentle sawing motion. Transfer corn to a large platter. Drizzle 2 Tbsp. lime juice over and sprinkle with salt. Spoon reserved crema mixture on top, then spoon ½ cup salsa over, making sure to dig out some chile-peanut mixture along with some chips; reserve remaining salsa for another use. Drizzle remaining lime juice over. Taste and season with more salt if needed. Do ahead: Salsa (without chips) can be made 1 month ahead. Cover and chill. Add chips up to 1 day ahead.