Tostada

I like corn tortillas but have never understood why they are so small. The commercially made ones in my refrigerator aren’t even 6 inches in diameter, barely enough tortilla to fold over a morsel or two.  A tostada made with one of those does not a full meal make, at least not for me, and I am not a big eater. It seems the only way to obtain larger corn tortillas is to make them myself.

So, that is what I did.

corn tortillas

corn tortillas

corn tortillas

corn tortillas

corn tortillas

corn tortillas

corn tortillas

corn tortillas

corn tortillas

I think you get the idea…

In case you didn’t notice… No cheese! Plenty of homemade fermented hot sauce though.

corn tortillas



 


16 thoughts on “Tostada

    1. Thank you. That is wax paper. I ended up rubbing a little olive oil on the wax paper so it would peel off easier. I just added water to the masa harina and mixed it in the stand mixer with the dough hook. There were measurements given on the bag of masa flour but I used the rest of what was in the bag and didn’t measure it or the water. I did add a little salt which it didn’t call for.

      Liked by 1 person

    1. For the corn tortillas I simply mixed water with the masa harina as directed on the bag, although I didn’t measure the amounts. The ingredients on top were black beans seasoned with cumin and chili powder, iceberg lettuce, cucumbers, tomatoes mixed with cilantro and fresh chives and avocado.

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      1. Masa harina is flour made from corn which has been treated with lime. This process makes niacin and tryptophan available thereby preventing pellagra in populations which rely heavily on corn in their diet. It is an ancient process. I’m not sure they understood the science or benefits behind it but they were better for it. Corn could be the one food that is better for you processed than unprocessed.

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  1. You think commercial-made tortillas are small? You should see the ones at Mexican taco joints. Teeny tiny!!
    Your tostada looks absolutely delicious! And it’s great you topped it with hot sauce instead of cheese. That’s exactly how you should top a tostada! Perhaps some chopped onion and cilantro too, but that’s just me.
    In the mexican province of Oaxaca, they make “tlayudas”. There are really big, soft tostadas topped with refried beans, avocado, string cheese, tomatoes, onions, and hot sauce. Sometimes chorizo or shredded meat or chicken too. Your recipe reminded of a tlayuda.

    Liked by 1 person

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