Jain Mexican Tostada
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Servings - 5
INGREDIENTS
(For Dough)
All purpose flour - 70 grams
Maize flour - 20 grams
Salt - 1/2 teaspoon
Chilli flakes - 1/4 teaspoon
Carom seeds - 1/4 teaspoon
Oil - 1 tablespoon
Water - 50 milliliters
Oil - for deep frying
(For Toppings)
Oil - 1 tablespoon
Green chili - 1 teaspoon
Tomato - 90 grams
Boiled red kidney beans - 100 grams
Salt - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Oregano - 1/2 teaspoon
Chilli flakes - 1/2 teaspoon
Water - 80 milliliters
Jain tomato ketchup - 1 tablespoon
Coriander - 1 tablespoon
( For Salsa)
Bell pepper - 60 grams
Boiled sweetcorn - 30 grams
Tomato - 30 grams
Black pepper - 1/4 teaspoon
Salt - 1/4 teaspoon
Chilli flakes - 1/4 teaspoon
Oregano - 1/4 teaspoon
Coriander - 1 tablespoon
Lemon juice - 1 tablespoon
(For Assembling)
Fried disc
Prepared mixture
Lettuce - 50 grams
Jain mint yogurt dip - 50 grams
Prepared salsa
Processed cheese - 50 grams
Chilli flakes - 1 teaspoon
Yogurt - 2 tablespoons
Coriander - 2 tablespoons
PREPARATION
1. In a mixing bowl, add 70 grams all purpose flour, 20 grams maize flour, 1/2 teaspoon salt, 1/4 teaspoon chilli flakes, 1/4 teaspoon carom seeds, 1 tablespoon oil and 50 milliliters water.
2. Mix and knead it to make a smooth soft dough.
3. Keep aside and rest for 20 minutes .
4. Now, take a small ball from dough, flatten it with the help of a rolling pin.
5. Then, prick it with the help of a fork. ( See video)
6. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
7. Remove it from heat and drain it on absorbent paper.
8. Keep aside.
9. Heat 1 tablespoon oil in a pan, add 1 teaspoon green chili, 90 grams tomatoes and mix it well.
10. Add 100 grams boiled red kidney beans.
11. Mix it well and cook it on a moderate heat.
12. Add 1/2 teaspoon salt, 1/2 teaspoon cumin powder, 1/2 teaspoon oregano, 1/2 teaspoon chilli flakes and mix it well.
13. Then, add 80 milliliters water and give it a nice stir.
14. Cook it for 5 minutes on moderate heat.
15. Now, mash it with the help of a food masher.
16. Add 1 tablespoon jain tomato ketchup and mix it well.
17. Then, add 1 tablespoon coriander. Mix it well.
18. Remove it from heat. Keep aside.
19. For salsa, In a mixing bowl, add all the ingredients and mix it well.
20. Keep aside.
21. For assembling, take fried disc, add the prepared mixture and spread it evenly.
22. Top it with some lettuce and drizzle jain mint yogurt dip over it.
23. Then, add the prepared salsa, some processed cheese and chilli flakes.
24. Top it with yogurt and some more jain mint yogurt dip.
25. Garnish it with coriander.
26. Serve.
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Tuna Poke Tostada Recipe with Chili Garlic Mayonnaise
If you are looking to impress some guests this spring and summer then be sure to give this easy to make and delicious Tuna Pokee.
I thought it would be super cool to pop them on a homemade tostada and then serve it up with a really tasty chili garlic mayonnaise, and then top off with cucumbers, pineapple, avocados, sliced radishes and micro greens! This thing is GOOOOOOOOD!
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Tuna Poke Tostada Recipe with Chili Garlic Mayonnaise
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8
Author Chef Billy Parisi
Ingredients
For the Tuna:
1 ½ pounds of sashimi grade tuna
3 tablespoons of soy sauce
1 tablespoon of rice wine vinegar
1 tablespoon of sesame oil
1 teaspoon of finely grated fresh ginger
1/3 cup of thinly sliced green onions
For the Mayonnaise:
1 cup of mayonnaise
¼ cup of chili-garlic paste
For the Vegetables:
1 seeded and medium diced cucumber
1 cup of medium diced pineapple
3 thinly sliced radishes
1 peeled seeded and medium diced avocado
micro greens for garnish
8 fried corn tortilla shells
Instructions
1. Tuna: Add all of the ingredients to a bowl and mix until combine and refrigerate until ready to use. Eat within 12 hours of making this.
2. Mayonnaise: Whisk together both ingredients in a bowl until combined and chill until ready to use.
3. To Plate: Place the tuna on a fried corn tortilla shell and top off with diced cucumber, pineapple, avocado, sliced radish, chili-garlic mayonnaise, and micro greens.
4. Serve!
THE BEST GREEN CHICKEN TINGA TOSTADAS | Tostadas de Tinga Verde
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best tinga verde, seriously delicious ???? if you like green salsa, and or green pozole you going to looove this one hope you give it a try if you haven’t already ????
keep in mind like every recipe and every household, and there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Tinga Chile Chipotle
Pozole verde
Try my Chile verde rolled tacos
Birria Verde
Ingredients:
3 lbs chicken breast or thigh
Tostada shells, Guerrero the yellow bag my fave!!!
12 tomatillos
4 chile poblano
5 serrano or jalapenos
1 onion
3 garlic cloves
Handful of cilantro
1 tbsp chicken bouillon
1 tsp salt
1/2 tsp whole black pepper
1/4 tsp whole cumin
Your favorite all purpose seasoning I'm using McCormick garlic, herb, black pepper and sea salt
1 serving of love ????
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Deviled Shrimp Tostadas Recipe (Crispy Spicy Shrimp Tacos) | Food Wishes
If you’re not familiar with tostadas, they’re basically flat, open-face tacos, and while you can top these with any and all of your favorite taco fixings, my favorite is this chilled, spicy, deviled shrimp version. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Deviled Shrimp Tostadas, follow this link:
You can also find more of Chef John’s content on Allrecipes: