Bolo Tostada Recipes

BOLO TOSTADA

Steps:

• Place bologna slice in tostada shell.
• Top with lettuce, cheese and salsa.

BREAKFAST TOSTADA

Steps:

• Preheat the oven to 400 degrees F.
• In a nonstick skillet over medium-high heat, add the bacon and cook, turning halfway through, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
• Meanwhile, in a saucepan over medium heat, add the vegetable oil, black beans, a pinch of salt and pepper and some hot sauce. Heat until warmed through, mashing the beans with a fork.
• On a baking sheet, layer: 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans and 1 tablespoon cheese. Bake until the cheese is melted completely and the edges of the tostadas are beginning to turn golden, about 3 minutes.
• Meanwhile, heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Add the egg and cook until the white is set but the yolk is still runny, 5 to 7 minutes.
• To serve, transfer the tostada to a plate, top with the fried egg, diced avocado, salsa, sour cream, a sprinkle of the remaining cheese and the cilantro. Place the bacon on the side and enjoy.

TOSTADOS

Steps:

• In a large skillet heat oil over medium high heat. Carefully place corn tortilla in hot oil and fry until crisp, flipping the tortilla once. Remove to a paper towel to drain. Season with salt. Cook off remaining tortillas.
• In a glass dish combine chicken, garlic, lime juice, chili powder, oregano and olive oil. Let chicken marinate for 15 minutes.
• Heat oil in a heavy saucepan and cook onions until tender. Add beans and water and bring to a simmer. Stir beans and stir occasionally. Beans are done when they begin to clump together in one mass. Season with salt and pepper.
• Heat grill, broiler or cast iron grill pan and cook chicken breasts for 4 minutes per side or until cooked through. Slice chicken in thin slices and keep warm. In a small bowl mix together the salsa and sour cream and chill. To assemble tostado: Evenly layer beans, lettuce, tomatoes, chicken slices, red onion, cheese, and cilantro on top of each tostado (crisped tortilla) and serve immediately. Garnish with creamy salsa and cilantro.

TOSTADA CON TOMATE

Steps:

• Preheat grill to 150 degrees Celsius.
• Prepare the salad. Cut up the tomatoes into small cubes (don't worry if it gets a little messy) and put into a bowl.
• Add the salt, pepper, basil, sugar and a small amount of olive oil to the tomatoes. Mix well to combine the flavours. Taste, and add seasoning as needed. Leave to one side.
• Cut the baguette in half lengthways and brush each side with a little olive oil. Grill for 7-10 minutes, until lightly toasted.
• Spoon the tomato mixture onto each baguette, piling it high. Enjoy!

MOM'S TOSTADA SAUCE

Steps:

• Combine well in large bowl until tomatoes are in fine bits (I prefer to use my hands).
• Refrigerate 3-4 hours to allow flavors to mix.
• Pour over tostada and sprinkle with parmesan cheese.

TOSTADA GRANDE

Steps:

• In large skillet, brown ground beef; drain well.
• Stir in seasoning, tomato sauce, chilies and hot pepper sauce; heat until hot and bubbly.
• Simmer, uncovered, for 15 minutes or until mixture thickens.
• Lightly grease 9 or 10-inch pie plate.
• Separate rolls or biscuits; arrange pan.
• Press over bottom and up sides to form curst.
• Spread beans over dough; top with meat mixture.
• Bake at 375 degrees for 18 to 20 minutes or until crust is golden brown.
• Sprinkle immediately with cheese.
• Garnish with lettuce, tomato and onion.

CRISPY OVEN BEEF-AND-BEAN TOSTADAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
• Brush oil over both sides of tortillas and arrange on a baking sheet.
• Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
• Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
• Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.