How To make Tucson Tostadas
3 md Flour tortillas
-(buy the largest -flour tortillas that -will fit in your -biggest frying pan) 1/2 lb Oaxaca cheese, shredded
1/2 lb Monterey jack cheese,
-shredded 1/3 lb Anejo cheese, grated
1/2 lb Poblano peppers, sliced
-(or any other mild -chili pepper) 1/4 c Coriander (fresh),
-chopped fine Lard or oil -for frying Preheat oven to 350 degrees F. If you are using fresh poblanos, roast them and remove their skins and seeds, If you are using canned poblanos, wash and drain them. Slice the peppers into thin decorative slices. In a big frying pan, fry a tortilla in lard or oil until it is golden brown. Remove to paper towels, drain well, then place on a baking sheet or pizza pan. Although lard is bad for you, the grim truth is that tortillas taste very much better when they have been fried in lard. Live dangerously. When the tortilla has cooled and hardened, cover it with a thin layer of Oaxaca cheese, then with the jack cheese. Crumble anejo on top of those layers, then sprinkle finely-chopped coriander on top of that. Arrange the pepper slices in a geometric pattern on top of the cheeses. Bake for 5 minutes, or until the cheese has melted but not browned. Remove from the oven, and use a pizza cutter to slice into individual portions. Serve immediately. NOTES: * A toasted cheese tortilla snack popular in southern Arizona -- I first discovered this recipe in 1978 when I went to Tucson to visit my prospective in-laws. Such visits are often tense; Loretta's parents knew that I liked Mexican food, so they took me to their favorite restaurant, Casa Molina. The appetizer, a toasted cheese tostada, was so good that I forgot my nervousness and just chowed down on serving after serving. I think that her parents remembered from that visit more about my appetite than my personality. I tried several times to make Tucson tostadas, but they always ended up tasting like pizza. Then a recipe appeared in the April 1986 issue of _Sunset_ magazine, and after reading it, I was able to reconstruct this replica of the Tostada Casa Molina. The secret is to use Mexican cheeses. Yield: Serves 6. * Oaxaca (pronounced "oh-HOCK-a") cheese is a Mexican string cheese. You can substitute any Mexican cheese marked "asadero" (melting cheese). If you're desperate, you can use Armenian mozzarella, which has the right texture but the wrong flavor. Monterey jack is a bland American cheddar; you can substitute good-quality Muenster. * Anejo cheese is somewhat like Parmesan, dry and crumbly. You can substitute Mexican cotija cheese, but that is probably pointless, because a store that carries cotija will probably also carry anejo. Fresh-ground parmesan will do in a pinch, though it is not the right flavor. In one of my many attempts to get this recipe right, I tried a mixture of Greek feta and cow's-milk romano cheese. It tasted very interesting, though not at all authentic. : Difficulty: easy once you have found the ingredients. : Time: 10 minutes each. : Precision: no need to measure. : Brian Reid : DEC Western Research Laboratory, Palo Alto, Calif., USA : reid@decwrl.DEC.COM {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid : Copyright (C) 1986 USENET Community Trust
How To make Tucson Tostadas's Videos
Shrimp Culichi at Mariscos Chihuahua in Tucson, AZ
The Shrimp Culichi at Mariscos Chihuahua in Tucson, AZ.
How to Make Tostadas de Tinga
Welcome back! Today we are making an amazing chicken chipotle based tostada known as Tinga. If you are interested in learning how to make it make sure to subscribe and join the fam.
The ONLY Vegan nachos you'll ever need
Blueberry Salsa, Peach Ginger Pico De Gallo, Basil Cream of Cashew served with baked tostadas are the elevated and inventive kind of nachos that Chef Ador serves in his street food concept Las Nachas Nachos. Inspired after divas like Jenni Rivera and Lady Gaga, these nachos mirror the serious talent and beauty it requires to be a goddess with an unexpected symphony of complex flavors, vibrant composition, and serious knife skills. Chef Ador's star power truly shines in his dishes and luckily for us, he is available to be booked for private chef experiences!
Make the refreshing Blueberry Salsa, Peach Ginger Pico De Gallo, Basil Cream of Cashew served with baked tostadas and book Ador's at his website:
Follo Ador at:
IG @ador.cuisine @lasnachasnachos
FOLLOW, LIKE, SHARE, AND SUBSCRIBE! We are a new video/podcast series so we need your support!
For more info visit us at
IG:
TIKTOK: @tucsonfoodie Facebook:
Tucson Foodie Podcast:
To help support this show and our local community join us at:
PRODUCED BY: Tucson Foodie
DIRECTED & EDITED BY: Feng-Feng Yeh
EDITING & DIRECTOR OF PHOTOGRAPHY: Dalton Voss
HOST: Feng-Feng Yeh
SPECIAL THANK YOU TO: Chef Ador for your hospitality and especially for the haute cuisine couture look!!!
Mexican Street Food - SEAFOOD TOWER!! ???? Burritos, Tacos + Ceviche in Tucson, Arizona!!
???? Carne Asada Tour:
???? SUBSCRIBE: Don’t miss new food videos!
TUCSON, ARIZONA - Welcome again to Tucson, Arizona, home of some of the best Sonoran food. Today, we’re taking you on an ultimate Mexican street food to eat a variety of different foods including amazing breakfast tacos, fresh Sonoran seafood, Puebla style mole, and finally we finish with more amazing Sonoran carne asada, some of the best in all of Tucson. Let’s go eat!
Check out Bennie:
Taqueria Porfis ( Price - $2.50 per taco - For breakfast we started off trying Taqueria Porfis, a type of delicious breakfast taco originally from Nogales, Mexico across the border of Arizona. The tacos are very similar to tacos de canasta, or basket tacos. The tortillas are dipped in red oily salsa, then filled with a mixture of meat and potato and seasoned. There’s nothing you’d want to be eating more in the morning in Tucson than tacos porfis!
Mariscos Baja Mar ( Total price - $111.21 - Next we headed to Mariscos Baja Mar for a huge Sonoran Mexican seafood feast. All was good, but the highlight for me was the seafood tower with multiple layers of seafood piled high.
El Antojo Poblano en Tucson ( Total price - $33 - Next, Carlos and I headed over to El Antojo Poblano en Tucson to try Puebla Mexican food, and especially enmoladas - mole sauce over corn tortillas wrapped with chicken on the inside. The owner gets here mole paste from her Mother in Puebla, so you can expect the real deal, authentic taste. It was so food, highly recommended when you’re in Tucson. Although most of the food we ate in Tucson was Sonoran, it was nice to eat some more variety.
Los Mezquites ( - Total price - $40 (we ordered more than shown in video) - Finally to complete this street food tour, we headed to Los Mezquites for a final carne asada feast. This is one of my favorite places in Tucson where they grill over mesquite all outdoor cooking. Everything is prepared on the fire, including the tortillas and the beans and the onions. So incredibly good. And we finished up this tour with a bowl of Sonoran white menudo - delicious!
And that completes another incredible Mexican street food tour in Tucson!
????MUSIC:
——————————————————
????100% Real Durian Chips - Order Here:
????Get t-shirts and caps:
——————————————————
????FOLLOW:
Instagram:
Facebook:
Carne Asada Tacos | Taqueria Style Fajitas, Beef Ribs & Salsa Recipe
For 18 FREE meals with HelloFresh plus free shipping, use code ARNIETEX18 at
Carne asada, street style tacos, fajitas, bistec, and more! There's all kinda ways to make tacos. Today we're gonna do taqueria style but the ArnieTex way using Fajitas (Skirt Steak) and Beef Ribs.
Getcha Some APC BBQ Rubs Here:
Join the Pitmaster Class for 25% OFF
Salsa Recipe:
Roast the following ingredients on a griddle, in an oven or over an open flame. Season with APC OG or your desired salt ratio. Blend until desired consistency.
– 6 Tomatillos
– 2 Roma Tomatos
– 1/4 White Onion
– 2 Chile Arbol
– 2 Cloves of Garlic
Ceviche Tostadas
#ceviche #recipe
This was a first for me and it was so good!! Ceviche tostadas. ⠀
⠀
Started by dicing a pound of shrimp and a pound of tilapia. These went into a bowl and were covered with fresh lime juice. Cover the bowl with plastic wrap and let it marinade/cook in the fridge. I let them sit for about an hour or so. ⠀
⠀
In the mean time I diced 1 jalapeño, 1 red onion, about 6 Roma tomatoes, 1 seedless cucumber and a bunch of parsley. ⠀
⠀
Remove the bowl from the fridge, drain the liquid and add the veggies. I seasoned everything with @hardcorecarnivore Meat Chelada and it went on a tostada with mayo, avocado and hot sauce. ⠀
⠀
Absolutely delicious! Citrusy, spicy, super refreshing. Thanks to my man @freddsters for the idea.
#grillinwithdad #ceviche #tostadas #tasty #feedfeed #blessed #eeeeeats #nomnom #foodvideo #recipe #homecooking #sogood