Food and Food: Home Cookin'29 Jan 2009 08:02 am

So, what did I do with that kilo of corn tortillas from Las Tortillas in Calgary?

Well, first of all, there were many many tortillas. I think a kilo was about 30 tortillas.

On one hand I was sad I only got a kilo, but on the other hand, our freezer is full of moose and deer right now. There is no room at the inn. I wrapped the ones I didn’t want to use in Saran in sets of four, then in tinfoil, then in a bag and wedged them between backstrap and tenderloin in the freezer.

I decided to do tostadas with the rest! They are basically open faced tacos. You fry the tortillas after letting them air dry for a half hour or so…

Make sure the oil is super hot, so the tortillas do not get greasy and rubbery. You want them crisp and snappy, like chips. It should also be deep enough for the tortilla to float.

The air drying may seem unnecessary, but it is important with fresh tortillas. Ones from the store are a bit more leathery and can be fried from the bag.

Then you spread them with a layer of warm black beans.

I fried up an onion, garlic and some chipotle chili powder, then added a can of black beans and simmered until thickened in a small pot. You could use them right from the can, I suppose.

Then a layer of chicken, topped with my version of crema. I thinned sour cream with lime juice and milk to make a sauce of sorts. The next day I added Cholula brand sauce.

Finally, a coarsely chopped mix of tomatoes and onions and jalapeno in a sort of pico de gallo.

Chop some romaine lettuce, whisk some olive oil and cider vinegar together, pour over lettuce, and add that to the top. I sprinkled on avocado, cilantro and radish as well, with a topping of old cheddar.

I cannot emphasize enough how fast, easy and fresh these were. The toppings can be customized to be whatever you like, really. Vegetarian, steak, fish are all viable options. We ate these for three days in a row for dinner, alternating with Mexi-spiced steak one night.

Their downfall? I’m not sure if they really hold up to being eaten the next day, for a work lunch. However, if you fried them and wrapped them in tinfoil, with all the toppings separate, and assembled at lunch that might work.

The fresh tortillas were a world of difference, and I can’t wait to go get some more. Word is there is a place in town that sells them, I’ll have to try those first.

4 Responses to “Tostadas”

  1. on 01 Feb 2009 at 7:44 am H.Peter

    Great post.

    Love your stories from Vegas.

  2. on 01 Feb 2009 at 9:58 am Kelly

    Thank you, H.Peter! I read your blog today (but was unable to comment on it.) Mi Tierra in Calgary looks great. Worth my “long trek south!”

  3. on 04 Feb 2009 at 4:26 pm H.Peter

    No worries about commenting.
    But then, why couldn’t you?

  4. on 04 Feb 2009 at 9:31 pm Kelly

    I should have worded that differently. 🙂

    I can comment, but my comment would have linked to blogs I don’t want to link to. There is no name/url option or anonymous option so I didn’t have any other choices.

    No biggie though!