Sunday Supper: Tostadas

Salmon Tostadas with Zucchini-Radish Slaw; Photo: Hector Sanchez; Stylist: Lydia Degaris Pursell

Salmon Tostadas with Zucchini-Radish Slaw; Photo: Hector Sanchez; Stylist: Lydia Degaris Pursell

Go Mexican this week and make tostadas, crispy tortillas piled high with a smorgasbord of fresh ingredients. An endless list of toppings, including chicken, pork, beef, fish, lettuce, black beans, pico de gallo, guacamole, shredded cheese, sour cream, cilantro, a squirt of lime, and more, allows even the pickiest of eaters to love this crowd-pleasing dish. And for the health-conscious, tostadas are the perfect way to get your Mexican fix, while avoiding heavier dishes such as enchiladas or quesadillas.

Tostadas were first prepared as a way to add flavor to and extend the shelf life of tortillas. There is no one right way to make a tostada—some fry tortillas in a skillet with a little oil, while others prefer to bake them in the oven. Traditionalists opt for corn tortillas, one of the most important staple foods of Mexican and Latin American cultures. The Aztecs made corn tortillas from grinding fresh corn into cornmeal, which they used to create dough.

We won’t ask you to make your tortillas from scratch, but we will encourage you to try one of our top tostada recipes tonight. You won’t need a stove or an oven to make Salmon Tostadas with Zucchini-Radish Slaw and you can even use store-bought pulled pork or chicken to make Easy Barbecue Tostadas. Buen provecho!

Salmon Tostadas with Zucchini-Radish Slaw

Easy Barbecue Tostadas

Mexicali Meatless Tostadas

*Spanish lesson: Buen provecho means “enjoy your meal!” 

COMMENTS

  1. Betty Thompson

    I would pack lots of fresh fruit and veggies and some yogurt too?

    June 8, 2014 at 2:04 pm

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