Tostadas

Summer time is a great time for get-togethers and youth hang-outs. Actually, I've found that youth like to get together and hang out pretty much all year long. And if youth are hanging out, they want to eat. Here's a great way to feed a large group on a small budget...and use up the leftovers you have lying around, as well!

The most expensive foods are convenience foods. Of course you know that if you've ever walked down the "Ready-to-Eat" aisle of the grocery store. Tortilla chips are cheaper than potato chips, but they can still be kind of spendy. Home-made tostadas and tortilla chips are easy and are about half the price of store-bought.

You'll need:

• a package of corn tortillas, fresh or frozen.If frozen, try to knock all the ice off of them, as the ice crystals will cause the hot oil to jump up at you. Painful.
• a rack or a collander to put the cooked tortillas into, in order to let the excess oil drip off
• tongs to retreive your tostadas from the hot oil
• a heavy skillet or deep-fryer
• about a liter of oil, but possibly less, depending on how many tostadas you're making
• salt

Pull your old tortillas out of the freezer and wrap them in a fuzz-free towel to thaw.

They may look a little ugly when you start, but that's ok!

Heat about 1/4 to 1/2 inch of oil (or shortening) in your skillet to very hot, but not smoking. You can deep fry them in a fryer, too, but I don't have one...plus, that uses more oil. ;^)

Gently slide the tortilla into the hot oil. Use your tongs to flip the tortilla. The longer they cook, the crispier they'll be. The ideal ones are lightly browned on both sides without turning black on the edges. Add more oil to the skillet as needed.

Under-done tostadas still taste fine, but are a little difficult to eat, since they stay chewy!

Here are tostadas on a cooling rack and a cute little red-headed kid trying to snag one before lunch. Caught ya!

Add a little salt at this point, if desired. Perfect! Tostadas ready for topping or dipping! Would you rather have tortilla chips? Before frying, use a pizza cutter to cut the tortillas into triangles. Add salt before the tortillas are cooled so that the salt will stick.


At this point, you decide how you'll use your tostada chips. They can be served with seviche (that's a very Sinaloan dish which you can read about over at Sarah's blog) or fresh salsa or topped with any of the following:

• Refried beans
• Rice -- red, white or whatever you have on hand
• Shredded meat
• Shredded cabbage or lettuce
• Radish or cucumber slices
• Chopped tomatoes
• Sauteed onions
• Sour cream or plain yogurt

Serve with lime wedges and picante sauce. Voila! Supper is served!!!

Cheapskate note: Don't throw away that used oil left-over in your skillet! It's only been used once and is still perfectly good to use in frying eggs, sauteeing onions or meat or just about anything else. It will have a slightly "corny" taste, but why waste it??? Let the oil cool completely and then use a funnel to pour the oil back into an empty oil bottle. Be sure to write "USED" on the side!