Carne Asada Tostada

TOSTADA INGREDIENTS:

Diego’s packet of either White Corn Tortillas or Yellow Corn Tortillas
~500g *Sliced Carne Asada
Canola, vegetable, or olive oil (for frying the corn tortillas into crisp tostadas)
*Pickled red onions (or use store-bought or drained fermented red cabbage)
White cabbage, finely shredded
Sour cream, thinned with a bit of water
Your favorite hot sauce (for serving on the tostada under the meat)
Crumbled feta
Optional: *Guacamole or 1 medium diced avocado
Optional sides: *Mexican rice and *Mexican pinto beans

TOSTADA MAKING INSTRUCTIONS:

Prepare the Tostada Shells:
- Prepare a plate or dish lined with paper towels to drain the tostadas once they are fried.
Heat the Oil:
- In a medium pot or frying pan (with at least 7 cm of depth), heat enough oil to fit the tortilla(s) and bring it to 177-180°C (use a candy thermometer or another recommended thermometer for hot oil).
Fry the Tostada Shells:
- Place 1 corn tortilla (depending on the size of your pot/pan) at a time into the hot oil.
- Using a metal spatula with holes, press down on the tortilla repeatedly to ensure it is fully immersed in the oil. Fry for about 2 minutes until the tortilla begins to turn golden in color.
- Lift the tostada out using tongs or the spatula and place it on a paper towel-lined plate to drain excess oil.
- Repeat with remaining tortillas, ensuring the oil comes back to the correct temperature (177-180°C) and is not too hot.
- Place the fried tostadas in a paper towel-lined covered dish to keep them warm.
Assemble the Tostadas:
- Place covered bowls of hot ingredients (like carne asada) and cold ingredients (like pickled red onions, shredded cabbage, and sour cream) on the table.
- Add sliced carne asada, pickled red onions, shredded white cabbage, and thinned sour cream with your favorite hot sauce to the tostadas.
- Top with crumbled feta and optionally guacamole or diced avocado.
- Serve with optional sides of Mexican rice and Mexican pinto beans.