Must be one of the most missed dishes for any Mexican living abroad.
Tostadas is just one of the many “Antojitos” that can be prepared with different types of toppings, like chicken, beef, seafood, beans and pork feet.
Ingredients:
6 Raspada Corn Tostadas
1 cup of warm refried beans
2 cups of cooked and shredded skirt steak or your favorite meat, veggie or seafood
3 cups of Shredded romaine lettuce
1 medium size tomato, chopped
½ small onion, diced
1 cup of crumbled queso fresco (fresh Mexican cheese)
1 avocado diced or sliced
½ cup of Mexican cream or creme fraiche
a good salsa of your choice
Preparation Mode:
- Spread a small amount of the refried beans over one side of each Raspada Corn Tostada. About 2 tablespoons. Then add the shredded meat evenly among the Raspada Corn Tostadas.
- Top the Raspada Corn Tostada with lettuce, onion and tomato.
- Sprinkle with the crumbled cheese and avocado.
Suggestion:
Feta and Parmesan are a good substitution.
