Tostadas de Apatzingán
Here we are in the 2nd installment of Cooking with Kennedy. I jumped past a few recipes for enchiladas to get to these Tostadas de Apatzingán. Tostadas are commonly found in markets and in/near plazas around mid-day. In our home, they make for a great quick, easy meal that can be customized by all parties involved. These tostadas are no different.
If for some reason, you are not familiar with a tostada, it is simply a baked or fried corn tortilla that is then topped with just about anything you want. They are great for Mexican-style ceviche or aguachiles and excellent for working through beans, guisados and vegetables you want to make sure don’t go bad in the back of your refrigerator.
As with a lot of Kennedy’s recipes, she refers you to a few other recipes to get this one complete. They are: refried beans, carne de puerco deshebrada, cebollas encurtidas and Michoacán tomato sauce. Here is the main recipe:
- Baked or fried corn tortilla
- Refried beans
- Finely shredded lettuce
- Carne de puerco deshebrada
- Tomato slices
- Sour cream or crema mexicana
- Thinly sliced radish
- Lime-wilted onions
- Michoacán tomato sauce
- Shredded cheese (preferably añejo or cotija)
- You can stack your ingredients in this order. The beans really serve to give everything else a nice sturdy base. Omit what you do not like. Figure that each ingredient should make a small layer, usually no more than a couple tablespoons should suffice.
