How To make Oaxaca Tostada Bites
1 1/2 c Black beans; cooked
1 lg Garlic clove; minced
2 Plum tomatoes; cut into 1/4"
-dice Zest of one lime; finely gra -ted 3 tb Fresh lime juice
3 tb Fresh cilantro leaves;
-chopped 2 ds Tabasco sauce
1/2 ts Unsweetened cocoa powder
1/2 ts Ground cumin
1 pn Cinnamon
Salt and pepper; to taste 1 Avocado; pitted and peeled
1 tb Nonfat sour cream
30 sm Tortilla chips
3/4 c Monterey jack cheese with
-peppers -- shredded 3 Romaine lettuce leaves
Recipe by: Sheila Lukins - All Around the World cookbook Place the beans in a bowl and coarsely mash with the back of a wooden spoon. Add the garlic, tomatoes, lime zest, 2 tablespoons of the lime juice, 1 tablespoon of the cilantro, tabasco sauce, cocoa powder, cumin, cinnamon, salt and pepper. Mix all ingredients together well. In another bowl, mash the avocado with the remaining 1 tablespoon lime juice, sour cream and salt to taste. Spread 1 tablespoon of the bean mixture on each of the tortilla chips. Top each with 1/4 teaspoon of the avocado mixture, the a sprinkling of grated cheese and the shredded lettuce. Sprinkle the remaining 2 tablespoons of cilantro over all. -----
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Street Food Mexico - WINNING TLACOYOS and BIRRIA in Roma Norte, Mexico City DF!
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This is the FINAL video of my Mexico street food trip! You can watch the full series here:
Staying in Roma Norte Mexico City, on our last day, I just decided to walk around the neighborhood and eat at some of the stalls that I had been seeing that looked the best.
Here’s all the Mexican street food that I ate in this tour. You can see more details and a map about how to get to each place on my Mexico City street food guide:
Caldo de gallina
Price - 47 MXN ($2.52) per bowl
Tlacoyo
Quesadilla
Squash blossoms
Total price - 32 MXN ($1.72)
Birria - 85 MXN ($4.57)
Seafood tostadas
Shrimp tostada
Octopus tostada
Total price - 196 MXN ($10.53)
(we had 7 tostadas)
Burger - 43 MXN ($2.31)
It was an amazing day walking around and eating in Roma Norte, Mexico City. It’s hard to pick a favorite dish because the food was all so good, but definitely the blue corn tlayuda and the seafood tostadas were the best of the best.
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The meat I am eating today is called Carne Cecina. In Mexico, most cecina is of two kinds: sheets of marinated beef, and a pork cut that is sliced or butterflied thin and coated with chili pepper (this type is called cecina enchilada or carne enchilada).[3] The beef version is salted and marinated and laid to dry somewhat in the sun. The marinated beef version can be consumed uncooked, similar to prosciutto. The pork cecina enchilada must be cooked before consumption.
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5 Ingredient Monday mini tostada bites ????
5 Ingredient Monday mini tostada bites ????
Hi guys and thanks for tuning into my 5 Ingredient Monday. For this Monday the total was under $22. This recipe also only took about 10 minutes. This weeks recipe is mini tostada bites.
1️⃣ warm up the canned beans for 3 to 5 minutes on a pan on medium heat.
2️⃣ grate the cotija cheese. Put to the side.
3️⃣ slice the avocado and put to the side.
4️⃣ put chips on plate and put a dolls of beans on each chip.
5️⃣ then add avocado, salsa, and cheese in that order on the chips.
OAXACA CITY - world's BEST taco?!
Check out our Oaxaca City video to see the WORLD'S BEST TACO. No lie, the suckling pig taco from Pitiona was AMAZING. Jason even said it's the best taco of his life. That's huge!
Oaxaca was full of amazing food experiences. From the seven course tasting menu at Enrique Olvera's Criollo to a late night, street food show down between tacos and tlayudas, we ate it ALL.
We also took in plenty of sites, got some really cool drone footage, and got our asses kicked at BlackWOD CrossFit (we're never doing arms only assault bike calories ever again).
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