Thread: Oh boy tostadas
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The Ranger[_6_] The Ranger[_6_] is offline
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Default Oh boy tostadas
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...

>>What made you use corn vs. flour? Texture?
>> Taste? Preference?
>>
> I've never, ever, heard of a tostada made with
> anything but corn. But then again I've never lived
> anywhere but southern CA, NM and AZ.

Ah, the ol' "Tradition" snuck in.

> The tortilla should be fried firm enough that the
> whole thing can be picked up and not collapse
> so you can eat it one crunchy bite after another,
> and get beans and hot sauce on your face and
> lettuce hanging off your chin.
>
> I've never tried it with a flour tortilla. Do you think
> they will fry up firm and crunchy enough?

Easily. I'd use butter instead of Crisco and Grapeseed or even
Canola (since I've long-since developed a taste for it), a
little salt for added flavor and voy-oh-la, crispy flour
tortilla chips.

I, hating to admit this, got confusticated and, even after
viewing your jpegs, kept the firm visual of a taco salad firmly
entrenched in my mind's eye. <sigh>

The Ranger


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