- TUNA TOSTADA
Ingredients
2 cans of tuna drained
½ cup lime juice
1 tomato diced
1 jalapeño diced
½ bunch of cilantro chopped
½ cucumber diced
¼ pickled onion slices or red onion
Salt to taste
12 Mama Grande corn (or Nopal) tortillas
1 cup refried beans
Queso Fresco (optional)
Avocado Slices (optional)
Instructions
- Place corn tortilla in a 400 degrees F oven for 4 minutes. Turn and bake for an additional 4 minutes until hard and crispy.
- In a large container, add the tuna, lime juice, tomato, jalapeño, cilantro, cucumber, onion, and salt. Mix well to combine.
- To each individual tostada, smear a thin layer of refried beans and top with the tuna mixture.
- Then, you can optionally add queso fresco and avocado slices.
- TOSTADAS WITH GUACAMOLE & PICO DE GALLO
Ingredients
For the Tostadas:
10 corn (or Nopal) Mama Grande tortillas
1 ½ cup cooked black beans (or pinto beans)
Lettuce shredded
Mexican crema (or sour cream)
For Guacamole:
3 large avocados (or 4 small pieces)
¼ white onion finely diced
1 lime juice
1 garlic clove mashed
salt to taste
For the Pico de Gallo:
2 medium tomatoes diced
¼ small onion diced
½ bunch cilantro chopped
1 jalapeño pepper chopped
½ lime juice
salt to taste
Instructions
- Place corn tortilla in a 400 degrees F oven for 4 minutes. Turn and bake for an additional 4 minutes until hard and crispy.
- To Make the Guacamole:
Add avocado to a bowl and mash it with a fork.
Add diced onion, garlic, lime juice, and salt.
Mix to combine, adjust salt to taste, and set aside. - To Make Pico de Gallo:
Add tomatoes, onions, jalapeno peppers, and cilantro to a bowl.
Add lime juice and season with salt.
Mix, adjust salt to taste, and set aside. - How to Assemble:
Spread a spoonful of guacamole on a tostada.
Add some black beans (about 2 tbsp), lettuce, and pico de gallo on top.
Drizzle with Mexican crema (or sour cream).
Repeat until no more tostadas.
Serve and enjoy!
- BEAN TOSTADAS
Ingredients
4 Mama Grande corn (or Nopal) tortillas
1 cup refried beans
¼ head iceberg lettuce shredded
1 tomato diced
1 cup Monterey Jack crumbled
Salsa (of your choice)
Pickled onion (optional)
Instructions
- Smear about 2 tablespoons of refried beans on a tostada, then top with cheese, lettuce, and tomatoes.
- Add salsa of your choice and pickled onions, if using.
- Repeat until there are no more tostadas.
- Serve immediately.
