Ceviche de Soya

Ceviche de Soya, made with texturized soy protein, is a tasty and refreshing alternative perfect for meatless Mondays or Lent Fridays.

Soya (texturized soy/vegetable protein) is a very popular ingredient here in Mexico. Not only is it a great alternative to meat, it's also budget-friendly and it's easy to store in your pantry. I use soya (TVP) most during Cuaresma (Lent). It's quick and easy to prepare, and is a perfect substitute for ground meat if your budget is tight or you're simply trying to eat more meatless meals. And best of all, it's super versatile. Some of my favorite ways to prepare soya is in carne adobada for tacos al pastor, sloppy Jose's, and picadillo.

But my favorite way to enjoy soya in a cool and refreshing Ceviche. Made with finely chopped fresh tomatoes, onion, serrano chiles, and freshly squeezed lime juice, Ceviche de Soya is perfect for a light lunch or no-fuss dinner. If you've never tried texturized soy/vegetable protein, this soy ceviche is the easiest and most flavorful way to enjoy it.

Like most ceviches, serve Ceviche de Soya atop crisp tostada shells and garnish with avocado slices and a few drops of your favorite bottled hot sauce. And while you're at it, serve yourself a tall glass of ice cold Agua de Jamaica or pop open a bottle of your favorite Mexican beer.

Yield: 8 to 10 servingsAuthor: Leslie Limón

Ceviche de Soya

Ceviche de Soya, made with texturized soy protein, is a tasty and refreshing alternative perfect for meatless Mondays or Lent Fridays.

prep time: 30 MINScook time: 2 hourtotal time: 2 hours and 30 mins

ingredients:

For the soya:

• 1/2 medium white onion
• 2 cloves garlic 
• 1 handful fresh cilantro 
• 1 cube Knorr Suiza chicken bouillon 
• 8 cups water 
• 8 oz. texturized soy/vegetable protein 

For the ceviche:

• 5 roma tomatoes, finely chopped 
• 1/2 medium red onion, finely chopped
• 1/2 medium white onion, finely chopped 
• 4 serrano chiles, finely chopped
• 1/2 cup fresh cilantro, finely chopped 
• 1-1/2 fresh lime juice 
• Tostada shells 
• Mayonnaise or Mexican crema (optional) 
• Avocado slices (for garnish) 
• Bottled hot sauce (like Tapatío, Valentina or Tabasco) 

instructions

1. To cook the soya, place onion, garlic, cilantro and bouillon cube in a large saucepan. Pour in the water. Bring to a boil over high heat. Reduce heat to low and let simmer for 5 minutes. Remove from heat. Using a slotted spoon, remove and discard the onion, garlic, and cilantro.  
2. Add the dried soya to the hot broth. Stir gently to combine. Cover and let soak for at least 10 minutes until the soya is completely hydrated. Drain and let cool completely. 
3. Once the soya has cooled completely, squeeze out any excess broth that the soya has absorbed. (You don't want the excess moisture to water down the ceviche.) 
4. In a large serving or mixing bowl, add the drained and cooled soya, the tomatoes, onions, serrano chiles, chopped cilantro, and the lime juice. Stir gently to combine. Season with coarse salt to taste. Cover with plastic wrap and refrigerate for at least 2 hours before serving. 
5. To serve, spread tostada shells with a little mayonnaise or Mexican crema, if desired. Top with a few heaping tablespoons of ceviche de soya. Garnish with avocado slices and a few drops of your favorite bottled hot sauce. ¡Buen provecho! 

http://www.lacocinadeleslie.com/2009/06/ceviche-de-soya.html

©La Cocina de Leslie

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11 January 2018

Ceviche de Soya

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Spicy Salsa Verde Shredded Chicken Tostadas

These crunchy Mexican tostadas topped with refried beans, queso fresco, and shredded chicken in a spicy homemade salsa verde topped with lettuce, pickled onions, and sliced radishes make for a simple and delicious dinner any night of the week.

This week our town is celebrating las fiestas patronales in honor of St. Michael's feast day (September 29th). It's one of the busiest and most important celebrations of the year for our small town. Because I don't want to miss out on the day to day festivities of las entradas, I am relying on the quickest and easiest recipes in my repetoire to feed my family, so we can avoid ordering out which can be rather costly for a family of six. If you follow me on Instagram, you know that I post daily "cook with me" videos in my Insta-stories showing the step-by-step process of the meals I prepare for my family. Today, I made these simple and delicious Spicy Salsa Verde Shredded Chicken Tostadas.

These Spicy Salsa Verde Chicken Tostadas are so easy to make! In the time that it takes the chicken breast to cook, you have more than enough time to prepare the rest of you ingredients, including making the Spicy Serrano Chile Salsa Verde from scratch. (Recipe will be posted tomorrow.) And if you really want to save time in the kitchen, you can use a store-bought rotisserie chicken in place of cooking the chicken on the stovetop. See what I mean? Súper fácil! (Super easy!)

Yield: 6 to 8 servingsAuthor: Leslie Limón

Salsa Verde Chicken Tostadas

These crunchy Mexican tostadas topped with refried beans, queso fresco, and shredded chicken in a spicy homemade salsa verde topped with lettuce, pickled onions, and sliced radishes make for a simple and delicious dinner any night of the week.

INGREDIENTS:

For the shredded chicken filling:

• 2 lbs. bone-in skin-on chicken breasts
• 1/2 medium white onion
• 2 garlic cloves
• 6 to 8 sprigs fresh cilantro
• 1 teaspoon coarse salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1/4 medium white onion, diced
• 1 cup Spicy Serrano Chile Salsa Verde

For the tostadas:

• Tostada shells
• 3 cups Refried Beans
• 1-1/2 cups crumbled queso fresco
• Shredded lettuce
• Cebollas Encurtidas (pickled red onions)
• Thinly sliced radishes
• Spicy Serrano Chile Salsa Verde 
• 1 cup queso cotija

INSTRUCTIONS:

1. In a 4 to 6-quart Dutch oven or saucepan, bring the chicken, onion, garlic, salt, and black pepper to a boil with 8 to 10 cups of water over high heat. Cover and reduce heat to low; let simmer for 45 to 60 minutes until chicken is tender. Remove from heat; let cool slightly.
2. Remove skin and bones from cooked chicken. Shred or roughly chop the chicken.
3. Cook the refried beans in a medium saucepan over medium-high heat.
4. Heat the vegetable oil in a medium skillet over medium-high heat. Saute the diced onion for 2 to 3 minutes until the onion is translucent. Stir in the shredded or roughly chopped chicken and the salsa verde. Let simmer until heated through.
5. To assemble the tostadas, spread 2 to 3 heaping tablespoons of refried beans on each tostada shell. Top with 2 tablespoons of crumbled queso fresco and 2 to 3 heaping tablespoons of the salsa verde shredded chicken. Garnish with shredded lettuce, pickled red onions, sliced radish, Spicy Serrano Chile Salsa, and queso cotija. Enjoy!

http://www.lacocinadeleslie.com/2017/09/spicy-salsa-verde-shredded-chicken.html

La Cocina de Leslie

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25 September 2017

Spicy Salsa Verde Shredded Chicken Tostadas

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Ceviche de Surimi (Crab Ceviche)

This refreshing crab ceviche with lots of fresh veggies, including cucumber and carrot, is perfect for Lent Fridays or a light warm-weather meal.

Ceviche is another of my go-to recipes for Lent Fridays. I have so many ceviche recipes in my repertoire, that I could easily serve a different Mexican ceviche for each Friday of Lent. Some of my favorites include: Soy Ceviche, Shrimp Ceviche, Cauliflower Ceviche, Cabbage Ceviche, traditional fish ceviche, a Mushroom Ceviche that non-mushroom lovers actually love (recipe coming soon), and this Ceviche de Surimi (imitation crab ceviche).

While most ceviches have a few key ingredients in common--like onion, tomato, cilantro, green chiles, and oodles of lime juice--I like to add a few extra ingredients to certain ceviches to make them extra special. For example, adding shredded carrot and diced cucumber help make this Crab Ceviche even more refreshing.

What's your favorite kind of ceviche?

Ceviche de Surimi
(Crab Ceviche)


Ingredients: 

• 1 lb. imitation crab meat, chopped 
• 2 roma tomatoes, finely chopped  
• 2 medium carrots, peeled and shredded 
• 1 medium cucumber, seeded and finely chopped 
• 2 serrano chiles, finely chopped 
• 1/2 medium red onion, finely chopped 
• 1/2 cup cilantro, finely chopped 
• 1 cup fresh lime juice 
• 3 ripe avocados 
• Tostada shells 

Directions: 
Combine imitation crab meat, tomatoes, carrots, cucumber, serrano chiles, red onion, and cilantro in a large mixing bowl. Stir in lime juice; season with salt to taste. Cover and refrigerate for at least 2 hours before serving for the flavors to blend.

Mash the avocados with a fork in a medium bowl; season lightly with salt. Spread 2 tablespoons of mashed avocado atop of a tostada shell. Spoon about 3 heaping tablespoons of crab ceviche on top of the mashed avocado. Enjoy!


Tip: Feel free to substitute 1lb. of real crab meat for the surimi. 

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10 March 2017

Ceviche de Surimi (Crab Ceviche)

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Secret Recipe Club: Slow Cooker Fajita Chicken Tostadas

This slow cooker fajita-style shredded chicken seasoned with ancho chile powder, cumin, garlic, and bell pepper, is a flavorful filling for tacos, burritos, and/or tostadas.

Happy 4th of July, amigos! To my friends and family celebrating in the US, I hope you are having a safe and happy Independence Day. And because it's also the first Monday of a new month it's time for another installment of The Secret Recipe Club. My assignment this month is my friend Dorothy's blog, Shockingly Delicious. With 25 years of recipe writing and recipe developing under her belt, Dorothy offers great recipes, tips, and how-to's that'll transform just about anyone into a fabulous home cook. Dorothy's byline--"unbelievably drool-worthy, scrumptious, 'scary good' recipes for people who love food"--is the perfect description of her blog, I have been a fan and follower of Dorothy's blog since "meeting" her in another cooking group a few years ago.

03 July 2016

Secret Recipe Club: Slow Cooker Fajita Chicken Tostadas

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Secret Recipe Club: Pisto Manchego

A vibrant mix of bacon, onion, tomato, zucchini, and colorful bell peppers, Pisto Manchego is often referred to as Spanish ratatouille.

It's because of recipes like this Pisto Manchego that I love being part of the Secret Recipe Club, because every month I get the chance to discover new-to-me blogs full of swoon-worthy recipes from all over the world. My assignment this month is Things I Made Today written by Vicky Cassidy, a wife and mom who loves to cook, bake, blog and photograph everything around her. Vicky's blog is so beautiful and elegant, it's like looking through the pages of a gourmet food magazine like Saveur or Food & Wine. It's no surprise that her recipes have been featured on Apartment Therapy, Buzzfeed, The Kitchn, and Food52. But what I liked most about Vicky's blog is that it features simple, easy-to-follow recipes made with fresh ingredients.

31 May 2015

Secret Recipe Club: Pisto Manchego

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Saucy Chipotle Tuna Tostadas #WeekdaySupper

We all have those days where we just don't have a lot of time to throw a meal together, and sometimes take-out just isn't an option.  On busy days like those, I have a handful of recipes that I turn to so I can get a delicious meal the whole family loves on the table in less than 20 minutes.

These Saucy Chipotle Tuna Tostadas are super quick and easy to put together.  And they taste like you spent a lot more time in the kitchen than you actually did.

Saucy Chipotle Tuna Tostadas



Ingredients:

• 3 roma tomatoes, coarsely chopped
• 1/2 medium onion, finely chopped
• 1 to 2 serrano chilies, seeded and coarsely chopped
• 10 Spanish (pimento-stuffed) olives, coarsely chopped
• 3 cans tuna packed in water, drained
• 1 (8 oz.) can tomato sauce
• 1 to 2 chipotle pepper in adobo 
• Tostadas
• Red onion, sliced
• Cilantro leaves 

Directions:
In a blender or food processor, puree the tomato sauce with the chipotle peppers until smooth; set aside.

Heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat.  Add the chopped tomato, onion, and serrano chilies; saute for about 1 minute.  Add the drained tuna and the chipotle/tomato sauce.  Stir gently to combine.  Cook until heated through.

Serve tuna atop tostadas and top with sliced red onion and fresh cilantro leaves.  Enjoy!

For more quick & easy meal ideas, be sure to check out this week's delicious #WeekdaySupper line-up:

Tuesday: Pesto Pasta w/ Chicken Sausage - Momma's Meals
Wednesday: Minestrone Soup - Noshing with the Nolands
Thursday: Shrimp Sorella Diavolo - Your Flavor Chef
Friday: Chicken Naan Pizza w/ Red Onion & Cilantro - Sue's Nutrition Buzz 









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07 October 2013

Saucy Chipotle Tuna Tostadas #WeekdaySupper

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Ensalada de Lomo de Cerdo {Pork & Veggie Salad}

In case you missed this week's Food of the Month Club announcement, it's Salad Month here in La Cocina.  To kick things off, I'm sharing Hubby's all-time favorite salad: Ensalada de Lomo, a shredded pork & veggie salad.  Yes, shredded pork!  I know shredded pork isn't your typical salad meat, but believe me when I say that it's absolutely delicious.  I make it at least once a month, and every year for Hubby's birthday. I love that it's so easy to put together, you can make it a day or two ahead of time, and it feeds a crowd.  But if you're still not convinced about using shredded pork in a salad, you can also make this salad with shredded chicken breast.

Ensalada de Lomo (de Cerdo) 
(Pork & Veggie Salad)

Ingredients: 

• 2 pounds pork tenderloin (lomo), cut in large chunks 
• 1/2 medium onion
• 1 garlic clove
• Cilantro
• 4 large carrots
• 2 cups chopped fresh green beans
• 4 potatoes, peeled and chopped
• 1 medium can corn kernels, drained
• 1 cup frozen peas* 
• 1 cup Mexican Crema
• 1 cup mayonnaise
• 2 tablespoons diced canned jalapeño peppers (optional)
• 2 tablespoons jalapeño vinagre (the liquid the jalapeños are packed in)
• Tostada Shells

Directions:
Cook the meat in a large pot with 8 cups of water, 1/2 medium onion, a couple sprigs of cilantro, and 1-1/2 teaspoons salt, over medium heat for about 2 hours, or until the meat is tender.  (This can be done a day ahead.)

Peel and chop the carrots.  Set in a medium saucepan with the chopped green beans.  Fill the saucepan with about 4 cups of water, or enough to cover the veggies.  Bring to a boil over medium-high heat. Reduce heat to low, cover saucepan and let simmer for about 15 minutes. Meanwhile, peel and chop the potatoes.  Add the potatoes to the carrots and green beans, let cook for an additional 15 minutes, or until the potatoes are fork tender.  Remove from heat.

Strain the veggies and rinse with cold water.  Add the corn kernels and frozen peas to the veggie mix.  Season with salt; set aside.  (*You can use canned peas if you want, but for those of you here in Mexico...the frozen peas are so much better than the canned.) 

Shred or finely chop the cooked pork meat.

In a large mixing bowl, combine the shredded pork meat and cooked veggies.  Stir in the Mexican crema, mayonnaise, chopped jalapeño peppers and the jalapeño vinagre; season with salt and pepper.  Stir gently until well combined.  Refrigerate until ready to serve.  Serve with tostadas, crackers, and/or sandwich bread.  Enjoy!!! 

*Sharing this Salad Recipe with The Food of the Month Club.



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06 February 2013

Ensalada de Lomo de Cerdo {Pork & Veggie Salad}

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Ceviche de Camaron {Shrimp Ceviche}

There are still a few days of summer left to enjoy and I'm sure don't want to spend them slaving over a hot stove.  So today, I am going to share a quick and easy way to prepare Ceviche de Camaron.  It might not be the "traditional" way of preparing it, but it tastes just as delicious! (I promise to post the traditional recipe soon!)

Ceviche de Camaron
(Shrimp Ceviche)

Ingredients:

• 1 pound cooked shrimp, peeled, deveined and finely chopped
• 2 to 3 medium tomatoes, finely chopped
• 1/2 medium onion, finely chopped
• 2 tablespoons cilantro, finely chopped
• 1 to 2 serrano chilies, seeds removed and finely chopped
• 1/2 cup fresh lime juice

Directions:
Combine the tomato, onion, cilantro and serrano chilies.

Stir in the shrimp and lime juice.  Refrigerate for at least 1 hour before serving.  Serve with plenty of tostadas. 

Enjoy!!!

You might also like these delicious Mexican shrimp dishes: 

• Coctel de Camaron (Mexican Shrimp Cocktail) 
• Camarones a la Mexicana (Mexican Style Shrimp) 
• Camarones al Mojo de Ajo (Garlic Shrimp) 
• Camarones a la Diabla (Spicy Deviled Shrimp)

17 August 2010

Ceviche de Camaron {Shrimp Ceviche}

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Making a run for the border {Ground Beef Tostadas}

You can take the girl out of the U.S., but you can't take away my love for the American version of Mexican food.

My grandparents loved Americanized Mexican food as well, although they weren't big fans of the "Mexican" fast-food chains.

Gramm would prepare a ground beef filling using canned enchilada sauce.  She used the filling for tacos, tostadas, burritos and chimichangas.

When I get a little homesick for my North of the Border Mexican food, I prepare my version of Gramm's filling.

Ground Beef Filling

Ingredients:

• 3 large dried ancho chilies
• 2 cups water
• 1 medium onion, finely chopped
• 1 to 2 garlic cloves, finely chopped
• 2 pounds ground beef, pork or chicken
• 2 medium tomatoes, finely chopped

Directions:
In a medium saucepan, bring the dried ancho chilies and 2 cups of water to a boil.  Remove from heat and let cool slightly.

Remove the stems and seeds from the chilies.  Puree the chilies and the water they were cooked in, until smooth.  Season with salt; set aside.

Heat 2 tablespoons of vegetable oil in a large skillet over high heat.  Saute the onion and garlic for about 2 minutes.

Add the ground beef and continue to cook over high heat until the meat is not longer pink.

Stir in the tomatoes and chile puree; season with salt and pepper.

Reduce the heat to low; cover skillet and let the meat simmer until almost of the liquid has absorbed. Enjoy!!!

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Now that we have this delicious filling, a tasty North of the Border meal is just minutes away.

Gringo Tostadas

Ingredients:

• Ground Beef Filling
• Tostada Shells
• Shredded lettuce
• Chopped tomato
• Shredded Manchego or Cheddar cheese
• A jar of your favorite Tomato Salsa (I like Salsa El Pato)

Directions:
Spoon a couple of tablespoons of Ground Beef Filling on top of tostada shells.

Top with shredded lettuce, chopped tomato, grated cheese and tomato salsa.  Enjoy!!!

With Love,

13 April 2010

Making a run for the border {Ground Beef Tostadas}

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Tacos de Chorizo & Frijoles con Chorizo

Chorizo!!!  I first fell in love with chorizo when I was 5 years old.  (Well, that's the first memory I have of eating chorizo.)  But the fondest of my chorizo memories is of my grandmother and her sister-in-law, my dear aunt Jessie, making their own chorizo.  Gramm and Tia Jessie would get together a couple times of year for the sole purpose of  making their homemade chorizo.  I loved to watch them work their magic in the kitchen.  Tia Jessie would mix everything together with her hands, while Gramm added the spices and vinegar.  Oh, how I wish I had paid more attention to the process.  I would LOVE to try my hand at making my own chorizo.   Hmmmm!  Now that I mention it, making my own chorizo sounds like a good project for after the holidays.  

When I was younger, Gramm used her chorizo in 3 dishes; chorizo con huevo (chorizo with eggs), chorizo con papas (chorizo with potatoes) and chorizo con frijoles (chorizo with beans).  It wasn't until I got married that I discovered the endless culinary possibilities of chorizo.  I could even write a book...101 ways with Chorizo.  But I'll just continue to share my recipes here on the blog. 

The first recipe is for Tacos de Chorizo.  I discovered these super delicious tacos when we first moved to Mexico.  I couldn't believe my eyes when I saw Tacos de Chorizo printed on the menu at our favorite taquería.  It was like I had died and gone to Chorizo lover's heaven!  I've loved them ever since. 

Like most tacos, Tacos de Chorizo can be eaten at anytime of day; breakfast, lunch or dinner.  Yes, even for breakfast!  Tacos de Chorizo for breakfast are always a hit at our house.
  

Tacos de Chorizo

Ingredients:

• 1 to 2 pounds Mexican chorizo
• 1-1/2 cups Cooked Beans* (with bean broth)
• Corn tortillas
• Chopped onion
• Chopped cilantro
• Red and Green Salsas

Directions:

1. Remove casing from chorizo, if necessary.  Brown the chorizo in a medium skillet over high heat, until completely cooked.  
2. Heat the corn tortillas, a few at a time, on a comal or griddle, over medium-high heat, just until soft and pliable. (I used taco-sized corn tortillas, which are about 2-inches smaller than regular 6-inch tortillas.  Either can be used for this recipe.) 
3. For each taco, stack two corn tortillas.  Serve desired amout of chorizo in the center of the tortillas.  
4. Top with cooked beans (optional), chopped onion and/or cilantro.  Serve with your favorite salsa.  Enjoy!!! 

*Canned beans can be used.

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And now for Frijoles con Chorizo.  This is one of those tried and true basic recipes that is a staple in every Mexican kitchen.  Spicy and fragrant Frijoles con Chorizo are more than just a side dish.  They can be served as a filling for tacos, gorditas, and/or burritos.  Frijoles con Chorizo wrapped in a flour tortilla makes one quick and tasty breakfast burrito.  But my favorite way to eat Frijoles con Chorizo is served atop cruncy homemade tostada shells and topped with Queso Fresco.  Tostadas de Frijoles con Chorizo are great to serve as a game-day snack when watching football or futbol!

Tostadas de Chorizo con Frijoles

Ingredients:

• 6 oz. Mexican Chorizo
• 3 cups Cooked Beans with bean broth
• Flour or Corn Tortillas or Tostada shells

Directions:

1. Remove the outer casing from chorizo, if necessary.  Brown the chorizo in a non-stick skillet until completely cooked.
2. Add the cooked beans with about 2 cups of bean broth.  Cover and let cook until the beans start to boil. 
3. Using your handy-dandy potato masher, or the back of a large serving spoon, mash the beans until desired consistency.  Season with salt, if necessary.  (If using canned beans, you probably won't need to add salt.) 
4. Serve as a side dish, or spoon a couple tablespoons of Frijoles con Chorizo onto tostada shells.  Top with Queso Fresco, Pico de Gallo, or your favorite salsa.  I love mine with a splash of canned jalapeño vinagre.  Enjoy!!!

What's your favorite way to eat chorizo?  Answer below in the comments! 

08 December 2009

Tacos de Chorizo & Frijoles con Chorizo

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Sunday Supper {Tostadas & Tortas de Lomo}

Sunday Supper on a Two's-day?  No, I haven't lost my mind.  I've temporarily misplaced it!

All kidding aside, Sunday Supper was actually the inspiration for my Two's-day feature.  It's one recipe served two ways.

Every Sunday, the entire family gathers at my in-law's home for lunch.  All 19 of us!  Lunch in Mexico is the equivalent of American Supper.

Trying to please everyone's likes and dislikes and taking everyone's dietary needs into consideration can't be easy.  The one thing we all agree on is Tostadas de Lomo (Pork Shoulder tostadas).  The ingredients are all prepared ahead of time and no reheating is required.  This recipe is a great way to use any leftover Roast Pork.

I prefer my suegra's Tostadas because they are served at room temperature.  Most restaurants in town serve Tostadas de Lomo very cold.  (Not appetizing at all!)

We don't buy the packaged baked tostadas that are sold in stores.  We buy fried tostadas on a string, called Ensarta de Tostadas.  But use your favorited kind of tostada.

I did say that this is Two's-day. right?  For those that don't want a crunchy tostada, you can enjoy a delicious Torta de Lomo.   A Torta generally refers to a sandwich in Mexico.  But in Jalisco, a Torta is an open-faced sandwich. 

It is prepared on Pan para Tortas (special torta bread).  If you can't find Torta bread, Bolillo works well with this recipe.  (Its what we use when Tortas are sold out.)

And extra bonus is when our cheese lady stops by to sell us the best tasting homemade queso fresco and panela to put on our Tostadas.

For faster and easier assembly, I suggest that you place all of your ingredients together.  This is a great idea for a dinner party.  Set the ingredients up buffet style and let your guests serve themselves.

Tostadas y Tortas de Lomo

Ingredients:

• 5 pounds pork shoulder roast
• 1 medium onion
• 1 clove garlic
• 1 sprig cilantro
• 5 pounds tomatoes
• 1 medium onion, sliced and separated into rings
• 1 pinch Oregano
• 3 cups of Cooked Beans (with bean broth)
• Queso Fresco or Panela (optional)
• Shredded Cabbage or Lettuce (for garnish)
• 1 large tomato, sliced
• Tostadas
• Pan para tortas or Bolillo rolls

Directions:
Slice the pork shoulder roast in to 1-inch slices.  Place in large stockpot with the medium onion, garlic clove, and sprig of cilantro.  Cover with water.  Season with salt; cover and simmer over medium heat until meat is very tender.  (Between 2 and 3 hours.)  Shred the meat when it is done cooking.

In another large stockpot, fill with the tomatoes and cover with water. Cook over medium heat until the tomatoes are fully cooked.  Puree the tomatoes in a blender, about 1 cup of the cooking water.  Add more of the cooking water if your salsa is too thick.  Season with salt.  Add the onion rings and the pinch of Oregano.  Set aside.

In a small saucepan, heat the cooked beans.  Puree the beans in a blender until smooth and spreadable.  If mixture is too thick, add 1/4 cup of bean broth or water.

Gather all of your ingredients to make assembling the tostadas much easier.

To assemble the tostadas, spread desired amount of pureed beans on tostada.

Crumble queso fresco over beans. (Optional)

Top the queso fresco with shredded pork.

Top with shredded cabbage or lettuce.

Spoon tomato salsa over tostada.

Garnish with a slice of tomato.

For the torta, slice torta bread or bolillo roll in half lengthwise.  Assemble as you would the tostada.

Enjoy!!!

With Love,
Leslie Limon

10 November 2009

Sunday Supper {Tostadas & Tortas de Lomo}

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