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Difference between revisions of "Tostadas de guacamole y crema"
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==Tostadas de guacamole y crema - about this recipe== | ==Tostadas de guacamole y crema - about this recipe== | ||
Tostadas de guacamole y crema: ''guacamole sour cream tostadas''. | Tostadas de guacamole y crema: ''guacamole sour cream tostadas''. | ||
Revision as of 18:20, 13 July 2012
Tostadas de guacamole y crema - about this recipe
Tostadas de guacamole y crema: guacamole sour cream tostadas. This recipe is an anglicised version of a recipe by Diana Kennedy, 'Tostadas de guacamole y crema' from her brilliant Mexican cookery bible: The essential cuisines of Mexico ISBN 9780307587725 - mine was about £7 from Amazon and it's looking to be the best cook-book I own!
Servings
Makes 12 tostadas
Ingredients
- Vegetable (Rapeseed oil for frying)
- 12 cornmeal tortillas
- 225 g (8 oz) good quality medium strength Cheddar - the more acidic the better - cut into thin slices
- 500 ml guacamole
- 250 ml sour cream
- 375 ml finely shredded lettuce
- 4 to 6 heaped tablespoons of sliced pickled jalapeno chillies (red or green)
Method
- Heat the oil in a large heavy based frying pan and fry the tortillas until crisp - drain on paper towels
- Layer the fried tortillas with the sliced cheese and top with a big spoonful of guacamole and top with soured cream
- Sprinkle with shredded lettuce and chillies
Serving suggestions
Serve immediately
