Daisy by Daisy Martinez

Author:Daisy Martinez
Language: eng
Format: epub
Publisher: Atria Books
Published: 2010-03-03T16:00:00+00:00

Tostaditas and Tostadas

Tostadas are the perfect Mexican street-food lunch: a crunchy fried corn tortilla topped with any number of hot or cold toppings—sort of like an open-faced sandwich made on very crunchy, corn-scented bread. Miniaturized, they go by the name tostaditas, and they make great cocktail party food.

TOSTADITAS: The easiest way to serve tostaditas is to open a bag of good-quality corn chips and plunk a little topping on each one. Pick round chips if you can—their shape is closer to a mini corn tortilla. But even triangular chips will do.

To make your own chips for tostaditas, start with regular (about 6-inch) corn tortillas and either cut them into wedges or use a biscuit cutter to cut them into circles. Pour about ¼ inch of vegetable oil into a wide heavy skillet and heat the oil over medium heat until the tip of the handle of a wooden spoon dipped in the oil gives off a steady, but not frantic, stream of bubbles (about 350°F). Slip as many wedges or circles into the oil as will fit without touching and cook, turning once, until lightly browned on both sides and crisp, about 4 minutes. Drain on a baking sheet lined with paper towels and repeat with the remaining tortillas, replenishing the oil as necessary.

For “lighter” chips, preheat the oven to 350°F. Lightly grease a baking sheet or two with vegetable oil. Pour a little oil into your palm, pat your palms together, then pat the tortilla pieces to give them a little gloss. Bake until crisp and lightly browned, about 10 minutes. The chips can be baked or fried up to several hours before serving.

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