Tostadas
Posted
Sun, 07/06/03
Saturday was lost to me because of my writing schedule, but today I told Wilbert I'd make dinner and he holds me to my word when it comes to food. Not because he particularly likes my cooking which for the most part he does, but because he finally gets a home-cooked meal – prepared by someone else, namely me.
Guerrero-brand foods make exceptional products. Among other items, they produce flour tortillas large and small, perhaps the best ready-made tortillas at the grocery store. Recently I noticed a "new" product from Guerrero in the form of prepared tostada shells, so I grabbed a bag to give them a try.
Typically we make tostadas form scratch, but I wasn't in the mood today. Believe it or not, a writing schedule of up to twelve hours a day can be somewhat wearing.
Using ingredients we already had in the kitchen, I browned a pound of ground beef with minced onions and fresh garlic, adding a few pinches of salt and a dash of black pepper. I spread a thin layer of the drained meat mixture atop the tostadas, and then topped it with chopped fresh tomato, cilantro, and plenty of grated cheddar and mozzarella cheeses. I popped the cookie sheet in the broiler and cooked the tostadas until the cheese was bubbling and melted. Plain white rice served as our side dish.
Not bad for a Sunday dinner, and it left me free to continue my writing.
Tags: Mexico
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