MMMMM------------------------ACCESSORIES-----------------------------
Olives; chopped
Egg; hard-cooked; chopped
Pickled sweet peppers; or
-pimientos; chopped
Mild; white cheese; grated
Cabbage; shredded very
-finely; (hairlike)
Lettuce; shredded
Avocados; sliced
Tomatoes; chopped
Sour Cream
Preparation time: An all-day project
A tostada is an open-faced, multi-layered Mexican sandwich to end all
sandwiches. The different layers create contrasts of color, texture,
and flavor, which are beautiful-looking and tasting.
Invite your friends over for a tostada-building party. Spread a large
table with dishes of tostada accessories, and do it smorgasbord-style.
Begin your hot sauce in the morning. Let it simmer slowly for several
hours. One batch is plenty for six hungry persons eating two tostadas
a piece.
Begin soaking your beans about 5 hours before serving time. Again, one
batch is ample for six enthusiastic sorts.
There are usually a dozen tortillas per package--or make your own. Fry
until crisp in a one-inch pool of thoroughly preheated (365 F) oil.
Drain well on paper towels. Pile into a bread basket lined with paper
towels. These will keep all day. You can fry them up in the morning.
Pick and choose your favorite toppings. Arrange them in little bowls
here and there in your tostada studio.
Keep beans and hot sauce warm in chafing dishes or fondue pots.
How to eat a tostada:
Take a tortilla. Put it on your plate. Cover it with refried beans,
spreading them imaginatively into place. Sprinkle on some grated
cheese. It will melt into your beans. Yum yum. Arrange handsful of
olives, pickled peppers, shredded cabbage, chopped eggs, and tomatoes
in a pile the height of which considers the dimensions of your mouth.
Ladle on some hot sauce and a hunk of sour cream.
Eat sitting down, holding the plate under your chin to pick up what
drops as you progress from one end of the tostada to the other. If
you need two hands to eat it, find a trusted friend to hold up your
plate for you.
