I bought a stack of white corn tortillas. This stack is a testament of the size of typical Mexican families, because this will definitely last me for weeks, if not months. This stack is huge!!!! I have not counted them, but my guess is it has about 40-50 corn tortillas. We need to start using them in multiples…
This is what I did…
CORN TOSTADA STACKS
2 white corn tortillas 1 potato, boiled 1 tbs cream cheese ½ onion, sliced ½ green bell pepper, sliced 1 garlic clove, grated 2-3 tbs Mexican salsa 2 lettuce leaves – I used romaine , washed well and sliced thinly Salt and Pepper to taste 1 tbs canola oil, to fry the tortillas 1 tbs sour cream, to garnish on top
- In a small skillet, heat the oil at medium high heat. When the oil is smoking hot, fry one tortilla at a time. They’ll take about 2-3 minutes on each side, until the tortilla is slightly golden and crispy. Drain on a paper towel and sprinkle with salt as they come out of the skillet.
- While you’re frying these tortillas, mash the boiled potato with the cream cheese and a bit of salt. If you find the potato too stiff, add a tab bit of olive oil to soften. Set aside.
- After you’ve finished frying the tortillas, sauté the onions and peppers in the same skillet. Why dirty another pot? Add some salt and pepper to season and to soften. Add the grated garlic clove to season. When the onion/peppers are soft take them away from the heat and set aside.
Now we assemble…
4. Place one tostada on the bottom of your plate. Spread the mashed potato mixture, spoon some salsa, spoon the onions and peppers, sprinkle the shredded lettuce and top off with the tostada you have left.
5. Spoon some extra salsa on top and garnish with some sour cream… I did not have any on hand when I did this, so that’s why it’s missing from the picture. But I know it will add something good and delicious to the mix.
I am sure you can continue adding layers of goodness to this… how about a layer of corn and bean salsa or some fresh tomatoes, or even some saucy stewed soy protein (so it looks like ground beef)… the possibilities are endless.
¡Viva México Lindo y Querido!