Tostadas

Living abroad, away from your family and country is hard and it is harder when you really try to cook the food that you love and grew up with, especially because it is difficult to find certain ingredients, like tostadas, hard tortillas that have been fried in oil and can be use in many Mexican dishes.

I grew up in Ensenada, a town with a port, growing up there meant that we used to eat lots of seafood and fish.

Sometimes we would have a mariscada (seafood party) or a cevichada (ceviche party). I really loved those gatherings where we would all eat lots and the grown ups would talk, listen to music and drink and the children would just ran around freely. Those were good times!

In Mexico we eat Ceviche on top of a tostada and the combination of the fish cooked in lime mix with some veggies and the corn tostada taste heavenly!

It is hard to find good tostadas here in London, so I always make my own, but I never fry them, I bake them so they are a bit healthier and I like the way they turn up after being in the oven for a while, they have a beautiful rustic look.

Makes 15 tostadas

Ingredients

• 15 cold corn tortillas
• Salt (optional)

Utensils

• 2 baking trays

Method

Preheat the oven to 180 degrees C.

Place the corn tortillas on a baking tray, avoiding place them on top of each other.

Place them in the oven and bake for around 20 min or until golden brown and hard. Make sure to turn them upside down half way through.

Take them out and leave them to cool down and then top them with your favourite Mexican topping: refried beans, ceviche, chicken Tinga. The ideas are endless.

Listo!

Provecho!