BM # 32 Week 4
Toastadas are Mexican open faced sandwiches.the composition of the tostadas and taco is the same, the only difference being in the shape.The tostadas are flat . I made mini ones so these could be handled easily, else it is a job eating them, cause they can really get messy. The fried tortilla is topped with many toppings and it surely can become one big mountain. The first layer to go on the tortilla is the re fried beans , followed by corn, cheese, onions, salsa. Infact I always put a whole lot of toppings along with the beans and tortilla and then let everyone help themselves to make their own toastado.
So we have Toastadas from Mexico with the alphabet “T”.
1 cup corn flour ( I have used blue corn flour)
3/4 cup all purpose flour
3 tsp oil
Salt to taste
Mix the flours, oil and salt and make a dough by adding warm water.
Knead the dough well and keep for 1/2 hour. Knead again.
Roll out into mini discs or the size you wish to serve.
Prick them with a fork.
Cook lightly on a tava (griddle) and keep aside.
Deep fry till crisp.
Store in a airtight box.
Re fried beans
1 cup kidney beans .soaked
1 tomato , chopped
1 clove of garlic , crushed
2 to 3 green chillies , finely chopped
2 large onions , chopped
1 tsp chilli powder
1 tsp roasted cumin seed powder
2 tsp sugar
2 tbsp butter
2 tbsp oil
salt to taste
Wash and soak the beans overnight.
In a pressure cooker add beans, tomatoes , garlic, green chillies,half the onion , salt and water to cook .
Cook for 2 whistles and then cook on slow fire for 15 minutes.
Open the cooker, after the pressure is released.
If there is any water , drain and reserve the water.
Heat oil . Add onion and sauté.
Add the bean mix and add chillies pwd, cumin seed pwd,sugar, butter and salt.
Cook for a few minutes and mash the beans coarsely.
The reserved water can be used to soften the bean mix if it is dry or use it as a stock .
2 tsp chillies in vinegar
1 small sized onion , finely chopped
1/2 tsp chilli powder
2 pinches carom seeds (ajwain)
1 tbsp oil
1/2 tsp sugar
1/2 tsp salt
Put the tomatoes in hot water for about 10 minutes. Remove the skin and chop.
Pierce the capsicum with a fork and hold over the flame until the skin is charred. Remove from heat, rub off the burnt skin and chop.
Heat the oil and fry the onion for 1/2 minute. Add the remaining ingredients and cook for 3 to 4 minutes.
Green Pepper Sauce
2 green capsicums
10 – 12 pods garlic
1 tbs olive oil
1 tsp vinegar
Salt & ground black pepper, to taste
Grill the capsicums.
Remove the charred skin.
Wash and remove the seeds.
Put all ingredients except pepper in a food processor and blend to a smooth paste.
Season with pepper.
One can assemble them in any way , but the first layer is re fried beans. I assembled them in this series…..
Re fried Beans
While making these I was reminded of the Indian sev poori, which is also all about assembling .