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Tuesday, May 24, 2016

Mexican Toastada



This vegetarian version toastada was in my 'bookmarked' folder for too long and at last, I got to try them last weekend. A toastada is like an open faced sandwich / taco, but involving fried corn tortillas, refried beans and toppings. There are versions involving fish, chicken and beef too. The refried bean paste goes as the first layer over toastada since it sticks to the shells and holds the other toppings well.
 
If you want to keep the experience of making toastada stress free, go with store bought toastada shells, refried beans and salsa. It cuts down the prep time drastically and one can enjoy toastada in no time. Or if one is feeling adventurous, they can start from scratch including making tortillas at home and frying them. I used the store bought toastada shells and salsa where as I made my own batch of refried beans using red beans. Most of the store bought refried bean cans have lard in them and so watch out, if you are a vegetarian.

Recipe Source: Here
Ingredients:
8 corn toastada shells or corn tortillas
Oil to fry, only if using the tortillas
1.5 cup refried beans 
1/2 cup salsa
1 avocado, peeled and cubed or guacamole as needed
1 small tomato, cubed
Shredded lettuce as needed 
Lemon juice to taste
Salt to taste
4 oz. grated Monterrey Jack, cheddar, or crumbled queso fresco cheese
A handful of chopped cilantro

Method:
* Follow this step only if using tortillas. Pour enough oil in a pan to fry the tortillas and heat it. Drop one tortilla at a time and fry until golden brown on both sides and crisp through out. Remove the tortilla with a slotted spoon or using tongs. Lift the tortilla above the pan so that excess oil drips back into the pan. Place the fried tortillas on paper towels to absorb the excess oil. Or avoid the step and use the store bought shells.
* The original recipe mentions to season the lettuce with salt and vinegar. I combined avocado, tomato, and lettuce and seasoned it with salt and lemon juice instead. 
* Spread a layer of refried bean paste over the toastada. Sprinkle the toppings and cheese over it. Do not load the shell with too much toppings since it becomes hard to eat it without making a mess.


This is going to be a part of Blogging marathon #64 under 'Bookmarked Recipes' and check here to find out what other marathoners are cooking today.

Comments

15 comments:

yung@foodyoo.com said...

This is very nice. Easy, colorful and delicious. I like to add some honey if lemon juice is used, I think they match nicely. If make a wraps with these, it would be very good for a picnic or a leisure trip. :)

Jayashree said...

That platter looks so inviting and filling.

Srivalli said...

It surely makes a great in btw meal..lovely pictures!

Hiba abbas said...

Drooling recope and colourful too

vaishali sabnani said...

These Mexican toastados are my favorite, you have made them beautifully and are tempting me to make some.

Usha said...

Looks great and I can have it as a meal as well. Beautifully presented.

Gayathri Kumar said...

These toastadas look so delicious. Love the colourful look..

Varadas Kitchen said...

I love tostadas. All the ingredients are so colorful and go so well with one another.

sushma said...

Looks soo yummy. Nice and colorful

Priya Suresh said...

Mexican toastadas are calling me, am ready to die for a plate of this colourful dish.

www.annapurnaz.in said...

Beautifully presented toastadas...can't wait to eat them

Sowmya :) said...

That's a yummy and colourful looking dish!

Sandhya Ramakrishnan said...

Love the open face tostadas.

Harini-Jaya R said...

I am sure my family will love this as they love their tacos :) Thanks for the reminder.

Pavani N said...

My family loves this simple and filling Mexican meal. Looks delicious.