Indian Tostada Recipe | Indian Version of Mexican Tostada | Easy Recipe
Ingredients:
Bread Slice
Butter
Tandoori Mayo (Homemade Tandoori Mayo Recipe- )
Choice of Vegetables
Cheese
Oregano
Chilli Flakes
Olives
The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More
I used to own a Mexican Restaurant in the Rio Grande Valley and the amazing chefs I worked with taught me the secrets of refried beans...
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These refried beans are sometimes called runny, sticky and retefritos…and the restaurants will serve their refried beans based on the dish being ordered.
… but the first secret is that it all starts with a good pinto bean recipe.
For Terry’s favorite pinto beans recipe we’re gonna use:
– 2.5 C of Casserole Pinto Beans – these our are FAVORITE brand of beans
– 2 Garlic Cloves
– 2 Strips of Thick Cut Hickory & Mesquite Smoked Bacon
– About half J & B Salt Pork
_ A little more or a little less of each ingredient, to your preference
and
– 2 tsp of APC OG, you can salt to taste later
The cooking process for these is super simple in the crock pot. NO soaking needed. You just need to set it to high to get them simmering and check it every hour or so with a little stir. Depending on the crock pot these should take about four to five hours MAX!
And BONUS! In this video we’re also gonna show you what I call the THREE STAGES OF REFRIED BEANS! Stage 1 is the runny bean, perfect for scooping up with a Mexican spoon. Stage 2 is a little drier bean cooked with a little lard perfect for spreading on a tortilla or on a plate. And Stage 3 we add a little more yummy lard and take them to a little toasty finish, incorporating all of the yummy crispy goodness from the bottom of the pan. I love these for chalupas because they won’t make your tortillas soggy and the flavor, oh baby is several notches above the other two.
AUTHENTIC Mexican Tostada Recipe - Crispy Fried Corn Tortillas!
Authentic Mexican Tostadas
Servings: 10 tostadas
Ingredients:
~~~Shredded Chicken~~~
1 lb chicken tenders, uncooked
1/4 cup water
1 Tbsp taco seasoning
1/2 cup taco sauce, divided
Salt to taste
~~~Totadas~~~
10 corn tortillas
Vegetable oil
~~~Toppings~~~
1 (15oz) can refried beans, warmed
Shredded lettuce
Tomatoes, diced
Red onion, diced
Fresh cilantro, finely chopped
Guacamole
Sour cream
Cotija cheese, finely grated
Directions:
~~~Shredded Chicken~~~
1.) Place chicken tenders, water, taco seasoning, 1/4 cup taco sauce and salt in your InstantPot. Mix and cook on high for 15 minutes (or select the poultry option). To cook on stove top, mix chicken tenders, taco seasoning, taco sauce, and salt together in a bowl, and transfer to a prepared skillet. Cook over medium heat for 3-4 minutes per side until thoroughly cooked. (Pressure cooking the chicken makes it easier to shed).
2.) Using 2 forks, shred the chicken.
3.) Transfer shredded chicken to a small bowl, add 1/4 cup taco sauce and mix well.
~~~Tostadas~~~
1.) Heat about 1/4 inch vegetable oil in a small skillet on medium high heat until sizzling.
2.) Using tongs, lower tortillas into three skillet one at a time. Bubbles will form in the tortillas immediately, if not, then the oil is not enough. Fry for about 30-45 seconds on each side until golden brown. Use your tongs to press the tortilla well into the oil. Allow exceed oil to drip from the tortilla once fried, then place on a plate lined with paper towels to absorb excess oils. Repeat with remaining tortillas.
3.) Top the crispy tortillas with your favorite toppings and enjoy!
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The Cutest Mexican Tostada Cups ~ Cinco de Mayo Recipe
Learn how to make the cutest Mexican tostada baskets. Great for a party! Fun to make. Mexican tostadas that can be served not only as snacks but as appetizers, main entrees and even desserts! Enjoy.
The Cutest Mexican Tostada Cups ~ Cinco de Mayo
INGREDIENTS
8 - 6 flour tortillas
olive oil
Preheat oven to 350 degrees
Brush entire tortilla with olive oil, or oil of
your choice.
Turn muffin pan upside down. Form tortilla
by lightly pressing down inside muffin form
and forming a bottom. You may need to hold
down for 15-30 seconds and it will hold its
form.
Bake at 350 degrees for 15 minutes or until
edges are lightly golden.
Remove from the oven and let cool for 5-10
minutes before removing.
Fill with the foods of your choice.
Can make them for appetizer, entree or
even dessert.
Enjoy.
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I have always loved to cook. Just my husband and I for over
30 years.
Wanted to share my kitchen with you and hope you enjoy
some recipes I cook and have created over the years.
Lets have some fun with cooking to soothe the soul.
Today is the time to enjoy a piece of yesterday for
tomorrow.
EMAIL - Please ask a question
tesscooks4u@gmail.com
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Tostada Recipe | Byron Talbott
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KITCHEN EQUIPMENT:
Boos Maple Cutting Board:
All-Clad Mixing Bowls:
Glass Bowls:
Shun Kaji Chef Knife:
INGREDIENTS:
1 cup white beans
5 cups chicken stock
2 jalapeno
1 onion
1 garlic clove
1 avocado
1 lime
1 bunch of cilantro
Thanks for watching!
Tostadas de Jaiba / Crab Meat Tostadas (How To)
Tostadas de Jaiva / Crab Meat Tostadas (How To)
For those of you waiting on the Jaiva / Crap Dip, here are the ingredients below. Not sure if I'll have that video out in time.
1/2 - 1/4 lbs of imitation Crab Meat
16 oz of Sour Cream
8 oz packaged (softened) Cream Cheese block
3/4 contents of a single package of Lipton's Onion Soup Dip Mix
Be sure to mix the cream cheese and sour cream well before adding the crab meat and soup dip mix.
Start dipping your chips and have fun!
I'll try and put out the video asap, didn't expect to get sick Super Bowl Weekend. :(
Music by Dos Caminos