Tex-Mex From Scratch by Jonas Cramby

Author:Jonas Cramby
Language: eng
Format: epub
Publisher: Pavilion Books
Published: 2014-04-02T16:00:00+00:00

TRES TOSTADAS

A tostada is simply a deep-fried corn tortilla with lots of lovely goodies on top – so not too far from a crispy taco (minus the silly curve). Eat it like a Mexican crisp bread.

Creamy lobster tostada

Lobster, mayonnaise, chilli – you get the idea.

Makes 4 tostadas

1 fresh poblano chilli (or 1 pointed pepper and 1 standard fresh chilli)

4 garlic cloves

3 tbsp mayonnaise

salt

1 whole boiled lobster

4 corn tortillas (see here)

oil, for deep-frying

1/2 batch pico de gallo (see here)

Roast the poblano chilli/pointed pepper together with the garlic (keep the skin on). They’re ready when the skin is black. Peel and blend together with the mayonnaise. Season with salt to taste and stir in the lobster meat. Deep-fry a whole corn tortilla and drain on a piece of kitchen paper. Top with a spoonful of salsa and some lobster mixture and eat.

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