Friday, Mar. 11, 2022
Begin to End: half-hour
Servings: 4
Substances
Guacamole:
3-5 massive avocados, halved and pitted
1/2 onion, finely diced
Juice of two limes
1 teaspoon dried oregano
Salt and pepper to style
Tostadas:
12 corn tortillas
Oil for frying (canola or olive)
Ready guacamole (see above)
1 jar crimson salsa
1 can refried beans
10 ounces of queso seco (crumbling cheese), or any cheese, grated
Chopped cilantro
Into a big bowl, scoop the avocado from its shell. Mash it with a fork to desired consistency. Stir in onion, lime juice and oregano. Salt and pepper to style.
In a big skillet on medium-high warmth, pour a half inch of oil. When the oil is sizzling, add the tortillas in a single layer and fry till crispy. Switch to a plate with a paper towel to empty extra oil. As soon as the tortillas have cooled, unfold three tortillas with guacamole, three with refried beans and three with salsa. Garnish with cheese and cilantro.
CRS Rice Bowl