Mexican Tostada Salad Recipes

BEEF TOSTADAS

Steps:

• In a large skillet, cook beef and red pepper over medium heat until meat is no longer pink; drain. Stir in the chili sauce, taco seasoning, salt and pepper; heat through. , In a small bowl, combine sour cream and chipotle sauce. Layer each tostada with lettuce, meat mixture, guacamole, cheese and chipotle cream.

AUTHENTIC MEXICAN TOSTADAS

Steps:

• Fill a large pot halfway with water and add chuck roast. Add onion and 4 cloves garlic, and season with salt. Cook over medium-low heat until meat is falling apart, about 1 1/2 hours. Let cool slightly and shred using 2 forks. Set aside and keep warm.
• Bring water to a boil in a large pot; add pinto beans and salt to taste. Reduce heat to medium-low and cook until tender, about 1 hour. Drain and let cool slightly. Smash beans using a potato masher; set aside and keep warm.
• Place red onions, vinegar, lemon juice, salt, and pepper in a bowl and combine. Cover and refrigerate until ready to use.
• Bring tomatoes, jalapenos, and enough water to cover to a boil in a small pot. Continue to boil until semi-soft, 8 to 10 minutes. Let cool slightly and transfer to a blender. Add remaining 2 cloves garlic; season with salt. Blend hot sauce until smooth.
• Top each tostada evenly with cooked beans, sour cream, shredded beef, lettuce, Cotija cheese, marinated red onions, and hot sauce, in that order.

MEXICAN CHOPPED TOSTADA SALAD

Steps:

• Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
• In an even layer spread tortillas on prepared baking sheet, and brush both sides light with olive oil.
• Place in the oven to bake for 10 minutes. While they're baking, grate your cheese!
• Remove pan from oven, and evenly distribute the shredded cheese over the tortillas. Return to the oven to bake for 3-4 minutes, or until the cheese is melted and bubbling.
• In a large bowl toss the romain lettuce with 1 tablespoon of olive oil, lime juice, and chili powder. Add salt and pepper to taste.
• In a small saucepan heat 1 tablespoon of olive oil over medium flame. Add 1/2 of the diced onion and the jalapeño and sauté for 5 minutes. Add the garlic and cook for another minute, or until fragrant. Add beans with their liquid and 3 sprigs of cilantro. Cook on low for another 5 minutes. Season with salt and pepper.
• Place tortillas on a large serving platter, or individual plates. Top each tortilla with a little lettuce, tomato, red onion, pepper, avocado, cilantro, and corn. Top the salad with warm black beans and scallions. Serve at once!

CHICKEN TOSTADA SALAD

Steps:

• In a large bowl, combine the first five ingredients. Arrange lettuce mixture over tostada shells. Top with chicken and cheese.

MEXICAN TOSTADA SALAD

Steps:

• In skillet, heat oil over medium heat; fry onion and garlic, stirring occasionally, for 3 minutes. Add chili powder and coriander; fry until onion is softened, about 2 minutes. Add soy protein mixture and tomato juice, breaking up with a spoon. Cook until very thick, about 5 minutes.
• Place small handfuls of lettuce on each of 5 plates or shallow bowls. Top each with 1 tostada, another handful of the remaining lettuce, 1/4 cup of the soy protein mixture, then some each of the salsa, cheese, avocado, tomatoes, and green onions. Repeat layers once.

CHICKEN TOSTADA SALAD

Steps:

• Preheat oven to 400 degrees. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.
• In a large skillet, heat 1 teaspoon oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes. Stir in 1 teaspoon lime juice and remove from heat.
• In a large bowl, combine lettuce and 1 tablespoon lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion, and cilantro.

TACO SALAD IN EDIBLE TOSTADA BOWLS

Steps:

• Cook the ground beef, garlic and onion in skillet over med-high heat. Add the taco seasoning (and water if you use a premade mix).
• Mix in the chili and combine everything until sauce is a little thick.
• Warm the tostada bowls in a preheated 350ºF oven for 2 minutes. Place the bowls on serving dishes and place a good helping of mixed greens in each bowl. Top with ground beef mixture, then the diced tomatoes, peppers, spring onions and avocado.
• Sprinkle the bowls evenly with shredded cheese.
• Top each bowl with a dollop of sour cream and salsa and sprinkle cheese on top. Add the sliced olives and enjoy with your favorite Margarita recipe.

TOSTADA WITH MEXICAN CORN SALAD

Steps:

• Toast the tortilla in a dry skillet until golden brown, flip to second side and repeat. Once tortilla is toasted, place it on your plate and add a smear of refried beans. Top with a big handful of shredded lettuce and a large scoop of Mexican Corn Salad. Top with toppings of choice. And, enjoy your yummy tostada!