Tostatas

There’s More Than One Way To Top Tostatas!

Here’s a dinner that the whole family will love. Kids and adults like being able to assemble a dish just the way they like it. Tostatas give everyone at the table artistic license.  Today we are doing our version using ground beef, but you can easily use ground chicken or forget the meat entirely and use re-fried beans as the key ingredient. We love when food is flexible. That means you can use what you have on hand.

TostatasThis is also a chance for the kids to get involved with making dinner.  Let them fill the dishes with all the toppings.  You can make life easy with cheese that comes grated, sour cream, ready made salsa and guacamole.  All you have to do is make the meat mixture and  its ready in about the time the kids get the sides assembled.

Here’s our Two Food Nuts Tostatas Meat Filling:

Makes enough filling for 6-8 Tostatas

  • 1 lb ground beef or chicken
  • 1 small onion minced
  • 2 celery ribs minced
  • 2 garlic cloves minced or crushed
  • 1 red chili pepper, (or Jalapeno) seeded and chopped finely
  • 1/2 tsp anco chili powder or 1/2 tsp Tabasco Sauce
  • 1/2 tsp chipotle powder
  • 1 tsp coriander seeds and 1 tsp cumin seeds ground in a mortar and pestle or spice grinder
  • 1 tsp Worchesteshire sauce
  • 1/2 tsp salt.
  • 1/4 cup Ketchup
  • one small bunch cilantro minced or torn
  • 1 bag of Tostatas Rounds (In the ethnic foods section not in the snack isle)

Beef TostatasBegin by browning the meat in a hot skillet. Once it becomes brown, add all the other ingredients except the ketchup and stir until the meat mixture is well cooked.  When you see everything come together, turn off the heat and add the ketchup. Stir and serve.

Tostatas ToppingsYou can top your Tostatas with anything that you like.  Lettuce, cilantro, chopped tomatoes, tomatillo sauce, re-fried beans, you name it!

TostatasHave fun at your next Mexican night dinner! Ole’

 

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Mexican Street Corn

Nothing Corny Here!

Recently we were at a great new Restaurant on King St. W in Toronto.  Its called Wilbur Mexicana. It’s Mexican, it’s Hipster, it’s Delicious! We stopped in after a long day of appointments in the city and we were ready to eat. When you enter the restaurant, you find the menus hanging on hooks along a little wall. You grab your menu, step up to the cash, grab a drink, order your meal and pay. You are given a number to place on your table and in no time at all (even though the place is packed) a friendly server brings your food. Wilbur Mexicana restaurant You need to stop by the Salsa bar once the food arrives. There must be 100 hot sauces to choose from. From “baby steps” to who invited “Diablo” you are going to find something to kick up the already awesome food. Wilbur Mexicana

We decided to try the Mexican Street Corn on the advice of the young woman who greeted us as we arrived.

Lets just say it did not disappoint!  The corn was hot and slightly smokey from being grilled over fire.

It was then spread with a Mayo type sauce and rolled in a salty crumbly cheese. The main course was the fajita but for now we want to talk about the corn.

Next time we went shopping there was really good corn in the grocery store so it was decided that we’d give it a shot, using our own method and ingredients and the result was amazing.

Mexican Street Corn

Method:

Remove the husk from the corn and microwave for 4 minutes grill to char slightly on the BBQ (fresh corn does not take long to cook.) Brush with President’s choice Chipotle Mayo or if not available mix any quality Chipotle sauce into Mayo Sprinkle with grated cheese. We tried both Feta and Parmesan and we loved both! Finally add a small amount of chopped Cilantro for a finishing touch. You may or may not want a bit of salt as the Mayo is quite spicy.

Bueno appetitie!

Mexican Street Corn