directions
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1
Prepare Cilantro Vinaigrette and set aside. In a 10 to 12-inch frying pan, heat 1/2 inch oil over medium-high heat
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2
When oil is hot, add 1 tortilla at a time; cook, turning quickly with 2 spatulas, until bubbly and just golden but still flexible (about 30 seconds)
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3
Bend tortilla in half at about a 45? angle as you lift it from oil
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4
Drain on paper towels, leaning tortilla against something sturdy (such as a 28-oz
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5
can) so it holds its shape as it cools. To assemble each tostada, place a fried tortilla on a plate
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6
Top flat surface with 1/4 of the beef, lettuce, tomatoes, onion, and cheese
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7
Garnish with cilantro sprigs, and olives
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8
Serve with avocados and sour cream
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9
Pass vinaigrette to drizzle over individual servings.
TOSTADA SALAD
ingredients
- Cilantro Vinaigrette (recipe follows)
- vegetable oil
- 4 flour tortillas (about 8-inch diameter)
- 1 pound thinly sliced cold rare roast beef
- 2 to 4 cups shredded lettuce
- 2 medium-size tomatoes, thinly sliced
- 1/2 small red onion, thinly sliced and separated
- 1/2 cup shredded Jack or cheddar cheese
- fresh cilantro sprigs
- sliced ripe olives and avocados
- sour cream