Saturday, April 16, 2016
Tostaco: part tostada, part taco ... :) I've gotta say, these made an excellent quick lunch today.
This is the first Saturday I've had free in weeks. So many weeks, in fact, that I still had my alarm set, forgetting that I wouldn't need it. So I got up early, and I started puttering around the house.
Unfortunately Craig has the flu and has spent the past two days napping, so I'm trying to be quiet. Thankfully, though, he's not a typical male patient - it's hard to whine when you're buried under a quilt, comatose from meds. He wouldn't whine anyway, though. All he wants, when he's conscious, is tea and to feel better.
After getting some chores and some baking done, I realized I'd only eaten a very small treat with my coffee early in the morning; but suddenly, it was almost 1 o'clock! It was time "for a little smackerel of something," as Winnie-the-Pooh would say.
I had some corn tortillas staring at me, a smidgen of leftover guacamole, some tomatoes that needed to get used up, and maybe a tablespoon of shredded cheese loitering in a large bag ... you know how it goes here!
Sautéed some corn in a bit of oil 'til it was golden, added onion and the tomatoes 'til they softened. A sprinkling of chili powder, a pinch of salt. Toast up the tortillas, mix together the scraps and tidbits into a sauce, and then put it all together. Amazingly good!
1 tablespoon oil
1/3 cup corn kernels (frozen is fine, even if they're still frozen)
1/3 cup chopped red onion
1/3 cup chopped tomato
Pinch of kosher salt
Sprinkling to taste of ancho chili powder
2 tablespoons chipotle salsa
3 corn tortillas
Dollop of guacamole
Dollop of sour cream
2 tablespoons shredded Colby Jack cheese
Heat the oil in a medium skillet over medium-high heat. Add the corn and cook until golden. Add onion, tomato, salt, and chili powder; cook until vegetables are soft, stirring frequently. Add salsa, then remove from heat and set aside.
Heat a griddle or large skillet over medium-high heat. Place the tortillas into the skillet and heat for 2 minutes or so per side, until lightly toasted.
Stir together guacamole, sour cream, and cheese; spread over the tops of the tortillas. Divide the corn mixture among the tortillas, then serve. Eat them flat like a tostada or fold them up like a taco - the choice is yours.
Yield: 3 tortillas
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