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| Quick, tasty and fresh...just what I love in meal! Click on the picture for a closer look |
In an effort to be more consistent with my blogging, I’m going to try to post on Wednesdays what we’re having for supper. PLEASE feel free to leave a comment and share what you’re eating too! I love to see what other people are cooking!
And so, for the very first What’s For Supper Wednesday post, I’ll share the Mexican-y thing I whipped up that got an enthusiastic thumbs up from my toughest critic…My Husband...
I wasn’t sure what to call this dish…I guess they’re Tostadas, so for the lack of a better name, I’ll call them Tostadas de Alba…which is a very loose translation of my first name. I love artistic license…
Supper needed to be quick and easy, and what can be easier than tortillas with something on them? I fried some ground beef and lightly seasoned it with a different blend of spices than what I usually use ( a homemade taco seasoning), which was what the Husband liked. He said he likes taco seasoning, but then ends up burping it all night. Come to think of it, so do I…and I unfortunately remember a bad night after eating too much taco salad while I was pregnant with my son. I didn’t eat anything Mexican for a long time after that.
The tortillas were fried crispy in butter, topped with refried beans, meat, sharp cheddar cheese (if only I had some queso blanco….) and pico de gallo. The result was absolutely delicious! I just threw this together, so measurements are approximate…and feel free to substitute peppers…we’re not a spicy kind of family so it’s very mild, but I think I would have actually liked a bit more kick. My tastebuds are getting wild in their old age…
TOSTADAS DE ALBA
INGREDIENTS:
1/2 lb ground beef
1/2 tsp ground coriander
1/2 tsp paprika
generous shake or two of Miss Tink’s House Seasoning
salt, as desired
refried beans of your choice
flour tortillas
butter or other traditional fat for frying
shredded cheese
PICO DE GALLO INGREDIENTS:
I made this with what I had on hand so it’s not necessarily “authentic.” It sure was tasty though!
1 roma tomato, diced
1/4 cup onion, diced
1/4 c green pepper, diced
1-2 tbs hot yellow pepper, minced
1 tbs fresh lime juice
1/8 tsp ground coriander
salt to taste
METHOD:
Make the pico de gallo first so the flavors can blend nicely while you’re cooking the rest of the dish. Combine the vegetables, lime juice and seasonings and set aside.Brown ground beef, season with Miss Tink’s while cooking. When cooked, add coriander, paprika and more salt/Miss Tink’s as desired.
Heat refried beans. Meanwhile, melt butter or other fat in skillet and fry tortillas on both sides until crispy. Layer beans, meat, and cheese, waiting a bit for the cheese to melt slightly before topping with pico de gallo. Makes about 3 to 5 tostadas, depending on how generously you top them.
CHEF’S NOTES:
This was super easy to make and really tasted good! I would have preferred to use fresh cilantro, however I didn’t have any on hand…and the Husband doesn’t like as much cilantro as I do anyway. The hot yellow pepper I used wasn’t very hot at all, so if you like spicy, adjust accordingly. It also would have been good with some Mexican crema, sour cream, or homemade ranch dressing…but it was still delicious without it! The different seasoning on the meat was a delightful change from the plain old taco seasoning I usually use. I will definitely be making this again.
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