Oh Tostada Of Mine, How You Tempt Me

Oh tostada of mine, I love you so, you towering pillow of TexMex joy. Your piles of deliciously fresh ingredients layer perfectly. Each separate, but giving up a little of yourselves to the next. A testimony to team work, striated excellence, crunches on my fork with each delicate bite. Could you be any more sublime, tostada of mine?

By now you may be tired of hearing my “growing up” stories. If so, please drop me a note and I promise I will take your objections seriously! But growing up, Mom must have spent many hours dreaming in her head about ingenious ways to include TexMex meals into our weekly menus so that it felt like we ate what we called“Mexican Food” at least twice a week. So much was her love that we had meals of tacos one night, tostadas another and occasionally she would break down and make enchiladas.

We all loved TexMex, even our dachsunds! Green gobs of guacamole frequently left a taste here or there for one of them to enjoy. I seem to remember eating beans a lot as well; as borracho beans but also as refried beans and even remember chili rellenos a time or two. Chili was of course a staple and you know my feelings about that! We had nachos, then a very sophisticated and unique dish, and her very favorite, tamales at every turn. And when she could scrape up a couple of pennies we would eat at Monterrey House or Loma Linda on the southwest side of a very young suburban Houston. Back then you could get the deluxe meal at Monterrey House for $3.00. It included a chili con queso, taco, tostada, guacamole, cheese enchilada in chili sauce, tamale, rice, beans and a piece of Mexican candy for dessert.

I don’t have to think too hard to include TexMex in our weekly menu and indeed, there are many weeks we eat it two or three times! I’m blatant about it. Lucky for me B enjoys it just as much as I do. One of my favorite things to make are homemade tostadas. You can make them full fat with mounds of ground beef and fried corn tortillas, or choose to make a slightly lighter version as I have here, made with ground turkey, oven baked corn tortillas and light sour cream (you could even use yogurt if you really wanted to go low fat.) Although low fat and TexMex sounds an awful lot like an oxymoron, don’t you think?

Anyway, please enjoy these tostadas of mine, these lovely towering pillows of TexMex joy!

TexMex Tostadas
By Blue Zebra
Yield 8 tostadas



Ingredients:

For ground meat mixture:
1 lb ground turkey (ground beef may be substituted)
1 onion, chopped coarsely
4 cloves garlic, chopped finely
1 jalapeno, fresh, stemmed and chopped finely with seeds
1/4 cup cilantro, stems and leaves, chopped coarsely
1 tsp cumin
1 tsp coriander
2 tsp ancho chile powder*
1 tsp salt
1 tsp black pepper
1 cup water

For tostadas:
8 corn tortillas (ready made tostada shells may be substituted)
1 - 1/2 cup refried beans, heated and spiced correctly
4 cups shredded lettuce (I use Romaine)
2 tomatoes, seeded and chopped
1 cup Longhorn cheese, shredded
1/2 cup sour cream (light sour cream may be used)
1 large avocado, ripe, seeded, and cubed (guacamole may be substituted)
Olive oil spray for tostadas
1/2 cup salsa
salt and pepper to taste

Method:

For ground meat mixture:
Crumble ground meat into large sauté pan and combine with all ingredients except water. Cook over high heat, stirring every now and again to allow all the meat to brown and the onions to cook. When meat is browned and onions are translucent, add water and reduce heat to medium low. Allow to cook at a slow simmer for 20 minutes or until water is absorbed. Adjust seasonings as necessary.

For tostada shells:
If using ready made tostada shells, follow package instructions to heat the shells. If making your own shells from corn tortillas you can choose to either fry them in a shallow sauté pan using a small amount of vegetable oil or lard, or you can mist the tortillas on one side and place them directly on the rack of your oven. Cook at 400 degrees until the top side starts to get golden. Flip them and mist lightly with a bit more oil then let them complete the toasting process. Remove and allow tocool a bit. The tostada shells will continue to crisp as they cool.

For tostadas:
Place tostada shell on plate. If using beans, spread a small layer of beans on shell. Top with a spoon of meat mixture. Add lettuce, tomato, onion, cheese, guacamole, salsa and top with a dollop of sour cream or yogurt.
Eat immediately! Yummmm! Then write your own salute to the TexMex Tower of Treats, the tostada! Arrrrrrribbbbbaaaaa!!!

Blue Zebra Cooking Tip:

Homemade Chile Powder
So let's pretend you hate prepared chile powder as badly as I do, ok? If so, then go out and choose what flavor of chile you prefer. Do you want a pure powder of ancho chile? How about a blend of Ancho and Pasilla? All you need to do is grab a handful of your favorite dried chiles and a cast iron pan and go to work!

Heat a cast iron skillet to medium high to high heat. Place your hand about two inches above the bottom of the pan and if you can let it stay there to the count of nine, your pan is hot enough. Be careful not to actually touch the bottom of the pan! Add your dried chiles (I wash mine and let them dry the night before). Let the pods toast in the pan, this is called dry roasting. Flip the pods after a minute or two. You will start to smell them toast. If necessary, adjust heat in pan so they toast and don't burn.

Be sure to turn your vent on over your stove! One toasted, remove stems and empty out all the seeds from inside the dried chili pods. Place chilis in blender or tear them into pieces and place in your spice/coffee grinder. Grind to a fine powder.

Place powder in air tight jar or canister. Use in place of commercial chile powders in all your favorite recipes. Just know that you will need to adjust for salt in your recipes since your chile powder is pure and has no additives or salt added, unlike commercial blends.

Enjoy! Read more->

Better Living Through Breakfast Tacos

I am a Texan, bred, born and raised. Our family dates back for generations in the U.S. to the American Revolution. Our ancestors not only fought in the War for Independence from England, we also had at least one relative who fought in the War for Texas Independence during 1835-1836. My Mom used to regale us with the stories from her mom about how Grandpa Gilbert fought with General Sam Houston against General Santa Anna, commander of the Mexican army in the infamous 18 minute Battle of San Jacinto, the battle that ended the war and resulted in Texas independence from Mexico.

The Battle of San Jacinto took place just 20 miles due east, along what is now Interstate-10 and present-day, downtown Houston, in San Jacinto. This famous battle resulted in the surrender of the Mexican forces, capture of their general and the creation of the Republic of Texas, never recognized by our Mexican friends. It wasn’t until Texas became a state, about 9 years later, that we officially became Texans.

We lived this lore as children and often took road trips to see the giant monument. Erected at the turn of the 20th Century, it memorialized the brave men who fought in the battle. The San Jacinto Monument stands 15 feet taller than the Washington Monument, for which it was modeled. To a child, it inspires dreams and fantasies of life during that time. Seeing Grandpa Gilbert’s name in writing on the monument only served to fuel the fanciful dreams of seeing General Sam Houston under the famous oak tree, just after battle, accepting the surrender of Santa Anna and our grandfather standing right beside the renowned leader…of course that did not happen. Our grandfather was not standing beside Sam Houston.

I also remember the respect and admiration my dad and mom had for the Mexican people. I believe they honored them, in part, because of a shared belief in the ideal that is the sanctity of family (not that our family wasn’t as dysfunctional and torn as the next, cuz we’ve certainly had our issues). But they shared a common, strong commitment to family.

Dad worked with many Mexican workers in the construction business of a young Houston and I still remember the day he came home raving about this delicious breakfast one of the men shared with him. He called them tacos and they were made with egg, potato and salsa. He described them as one of the best breakfasts he’d ever tasted.

It wasn’t until my college years in Austin, however, that I really became indoctrinated into the “way and philosophy” that is the Breakfast Taco. A sandwich that isn’t a sandwich, an icon of TexMex culinary excellence, the breakfast taco could just be the perfect food. There are so many combinations: potato and egg, bean and egg, meat and egg, bacon and egg – the list continues for miles. It is cheap. It is filling. It is fast food cooked from slow ingredients. It is comfort food for the soul of every Texan, worldwide.

Blue Zebra Breakfast Tacos
Yield 4 Tacos (6-7” tortillas)

For breakfast tacos:

4 Eggs
1 Tbsp Water
½ - 1 Tbsp Olive oil, butter, or bacon grease
2 oz Leftover Meat (I use bacon, sausage, leftover brisket or pulled pork)
¼ Cup Cheddar or Monterey Jack Cheese (optional)
¼ Cup Salsa* (optional)
4 Flour Tortillas* (6-7” Diameter)
Salt and Pepper to taste
Cilantro

For cottage fries:
4 Baby New Potatoes (1-1/2” diameter)
1/8 tsp Garlic Powder
1/8 tsp Cumin Powder
1 Pinch Coriander Powder
1/8 tsp Paprika (smoked paprika is awesome in this)
Salt and Pepper to taste
Olive oil

For sautéed veggies:
½ Zucchini, cut in ½” pieces
½ Yellow Squash, cut in ½” pieces
¼ Onion, coarsely chopped
4 Mushrooms, sliced
½ Tomato, small, seeded, ¾” dice
1 Clove Garlic, sliced
Salt and Pepper to taste
Olive oil

For tacos:
Crack eggs into bowl and add water. Using a fork or wire whisk, vigorously beat the eggs until the yolks and whites are well-mixed and the eggs are frothy. Using water, keeps the eggs tender. Milk or cream can actually make them tough. It’s also cheaper to use water, right?

Prep and assemble all of the elements for the tacos: shred the meat, grate the cheese, make the salsa (or open a jar), separate a few cilantro leaves if you have them. These fillings can be as sumptuous as you want or as bare-bones and empty cupboard as necessary. This is a poor man’s breakfast but kings of all nations love them, too! Have the potatoes cook and the veggies sautéed and waiting.

Heat a skillet to medium heat. Add about a tablespoon of oil. Do not use margarine here (as much because of transfats as because the water in the margarine will separate and cause problems with sticking).

When the oil is heated, give the eggs a final stir and pour into pan. Slowly move the eggs around, scraping the bottom of the pan, forming curds. For those who are unfamiliar, this is called scrambling eggs.

Just before done, remove eggs from heat and finish stirring. Salt and pepper the scrambled eggs. Eggs should be moist and fluffy, they will continue to cook for the next few minutes. Remove to a plate.

Add flour tortillas to the pan and cook one at a time, heating briefly on both sides. (Option: place 4 tortillas on a plate, cover with plastic wrap and nuke in a microwave for about 30 seconds to heat them through).

Assemble your tacos and enjoy! Add salsa, avocado, cilantro, lime or other condiments.

For Potatoes:
Wash and cut potatoes in quarters and then in half (you will have 8 pieces per potato). Don’t bother drying the potatoes because the moisture will help keep them plump while cooking in the microwave. Place on microwave safe plate. Cover with 2 layers of wet microwave safe paper towels. Nuke for about 3 minutes or until potatoes are fork tender.

Heat skillet to high heat and add oil. When oil is hot, remove paper and pour potatoes into pan. Do NOT stir them!

Sprinkle the tops of the potatoes with seasonings. Again, do not stir the potatoes around. Let them sit for about 2-3 minutes before stirring to rearrange them. This will allow them to brown on the first side. You are trying to get them crispy and brown outside and keep them moist and creamy inside. Microwaving until done is the secret to getting potatoes that are browned on the outside and cooked through on the inside!

Potatoes will take about 6-7 minutes to fully brown on all sides. Remove potatoes and reserve for tacos. Serve them either on the side or as part of a potato and egg taco. Amazingly awesome!

For Sautéed Veggies:
Wash and dry veggies and split squash in half lengthwise. Cut into ½ inch pieces. Prepare all other veggies as noted in above recipe. Heat skillet to high heat. Add oil and heat through.

Add veggies, except for tomatoes, and seasonings and saute over high heat until “just tender” or al dente, about 8-10 minutes. Don’t over stir. You want them to be browned in places. In the last 2 minutes of cooking, add tomatoes. Taste and adjust seasoning. Remove from pan and reserve for tacos. Serve veggies either on the side or as part of a veggie version of breakfast tacos. So great!

Blue Zebra NOTE:
*Flour tortillas and salsa are available at most grocery stores. They will “do” in a pinch and works as a quick solution for the time-conscious. But for the very best result, making these elements from scratch is always going to make a better taco. There is a night and day difference.

The recipes for flour tortillas and salsa choices will be available soon. I will post them under the recipe section as soon as we solve the recipe database dilemma, so please have patience with us! :D

Breakfast tacos, as previously stated, can have many fillings. One of the favorite ways to use leftover meat in our house is to use a couple of ounces in our breakfast tacos, about ½ ounce per taco. I do not warm the meat because it imparts a re-warmed taste. Instead, I let the heat from the warm tortillas and hot scrambled eggs warm the meat up to temp.

But meat isn’t essential to making great breakfast tacos. Two of my favorite BTs are potato and egg or bean and egg made with pinto beans, mashed and refried a bit, prior to assembling. I also use the veggie saute, shown above, with great success. Veggie BTs are so satisfying you don’t even recognize the lack of meat.

The humble breakfast taco is nourishing, and will “stick to your bones” as my grandmother, WaWa, used to say about food that carried a person through the day. The breakfast pictured above is a HUGE serving for most and only costs about $1.10 to make per plate, including 2 cups of coffee with cream. It’s simply another illustration how the egg is man’s best friend for people on a budget. So take my advice, make breakfast tacos at any time of the day. Better living through breakfast tacos! Read more->