How To make Oaxaca Tostada Bites
1 1/2 c Black beans; cooked
1 lg Garlic clove; minced
2 Plum tomatoes; cut into 1/4"
-dice Zest of one lime; finely gra -ted 3 tb Fresh lime juice
3 tb Fresh cilantro leaves;
-chopped 2 ds Tabasco sauce
1/2 ts Unsweetened cocoa powder
1/2 ts Ground cumin
1 pn Cinnamon
Salt and pepper; to taste 1 Avocado; pitted and peeled
1 tb Nonfat sour cream
30 sm Tortilla chips
3/4 c Monterey jack cheese with
-peppers -- shredded 3 Romaine lettuce leaves
Recipe by: Sheila Lukins - All Around the World cookbook Place the beans in a bowl and coarsely mash with the back of a wooden spoon. Add the garlic, tomatoes, lime zest, 2 tablespoons of the lime juice, 1 tablespoon of the cilantro, tabasco sauce, cocoa powder, cumin, cinnamon, salt and pepper. Mix all ingredients together well. In another bowl, mash the avocado with the remaining 1 tablespoon lime juice, sour cream and salt to taste. Spread 1 tablespoon of the bean mixture on each of the tortilla chips. Top each with 1/4 teaspoon of the avocado mixture, the a sprinkling of grated cheese and the shredded lettuce. Sprinkle the remaining 2 tablespoons of cilantro over all. -----
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Tostadas originated in Oaxaca over two thousand years ago from leftover tortillas that were no longer fresh enough to fold into tacos, but fresh enough to be eaten toasted, fried or baked. They have since become a base for many food toppings throughout Mexico and other parts of Latin America.
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Gordon Ramsay: Uncharted | Holy Mexico: Exploring Oaxaca's Famous Cuisine (Full Episode)
Gordon explores Oaxaca, a Mexican city steeped in history and tradition, on a mission to unlock the secrets of the region’s famous cuisine. Gordon scales cliffs on the hunt for edible insects, chops down agave in the sweltering heat and learns how to make mole with a master. After a week of adventures, Gordon goes head to head with one of Mexico's top-rated chefs, Gabriela Cámara, to put his newfound skills to the test.
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