Ana Rayas of La Cocina de Ana knows how to make mean tostadas. Learn from the master:
Corn tostadas
Refried beans, warmed
Shredded meat (like beef tinga, pork or chicken in poblano sauce, or rotisserie chicken), warmed
Sliced avocado
Crumbled queso fresco or queso cotija
Pickled red onion (if desired)
Spread a portion of refried beans on a tostada, top with shredded meat, slices of avocado, pickled onions and crumbled cheese.
To make pickled onions, thinly slice a red onion, cover with lime juice and a pinch of salt. Let it sit for about three hours before serving.
Variants:
Tostadas de ceviche. Serve Shrimp ceviche on top of tostadas, top with shredded lettuce and thinly sliced radishes, if desired.
Tostadas de guacamole. Spread fresh guacamole on tostada and top with salsa 'Pico de Gallo' (a favorite and so simple!)
Check out Cocina de Ana yourself and see how the pros do it:
Stop in at 1400 County Rd. 101 Ste. or call 763.951.3377
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