Emily Bayless Project #58: Tostadas Rapidas "Mil Usos"

I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. This series is the record of those adventures.


The All-Purpose Quick Tostada

Do you ever read food blogs and get so jealous that you can't eat the food? I sit around imagining a world where Deb from Smitten Kitchen is my personal friend who invites me over to taste-test. It was in this spirit that I decided that all my friends should come over for tostadas. And by "in this spirit" I really mean, "so I could elicit eye rolls by talking about how lucky they are to eat my food when I am just dreaming about eating Internet food"

Just kidding, I invited them over because tostadas are really a group meal, getting to elicit eye rolls was just a happy bonus.

Making tostadas is not only perfect for a crowd it is a blissfully easy way to throw a party and use up leftovers because you can put everything on a tostada. It is the pizza of the Mexican-Food world. To start you buys tostadas "duh". Then you cook up the base, a sturdy mixture of beans and soyrizo that grounds the tostada and prepares it for the topping assault which is to come. To our tostadas we added queso fresco, romaine lettuce, leftover ham, spare tomatos, cilantro and a variety of salsa.
They do seem pretty happy, right? So much so that the colors blew out the saturation.

Posted on August 24, 2011 and filed under Mighty List.