TUCSON-TOSTADA(A) USENET Cookbook TUCSON-TOSTADA(A)
TUCSON-TOSTADA - A toasted cheese tortilla snack
I first discovered this recipe in 1978 when I went
to visit my prospective in-laws. Such visits are
tense; Loretta's parents knew that I liked Mexican
they took me to their favorite restaurant, Casa
appetizer, a toasted cheese tostada, was so good
that I for-
got my nervousness and just chowed down on serving
serving. I think that her parents remembered from
more about my appetite than my personality.
I tried several times to make Tucson tostadas,
always ended up tasting like pizza. Then a recipe
in the April 1986 issue of Sunset magazine, and
ing it, I was able to reconstruct this replica
of the Tos-
tada Casa Molina. The secret is to use Mexican
INGREDIENTS (Serves 6)
3 medium flour tortillas (buy the largest
tillas that will fit in your biggest
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
1/4 cup fresh coriander, chopped fine
lard or oil for frying
(1) Preheat oven to 350 deg. F.
(2) If you are using fresh poblanos, roast
remove their skins and seeds, If you
canned poblanos, wash and drain them.
peppers into thin decorative slices.
(3) In a big frypan, fry a tortilla in lard
until it is golden brown. Remove to paper
drain well, then place on a baking sheet
pan. Although lard is bad for you, the
is that tortillas taste very much better
have been fried in lard. Live dangerously.
(4) When the tortilla has cooled and hardened,
it with a thin layer of Oaxaca cheese,
the jack cheese. Crumble anejo on top
layers, then sprinkle finely-chopped
top of that.
(5) Arrange the pepper slices in a geometric
on top of the cheeses. Bake for 5 minutes,
until the cheese has melted but not browned.
Remove from the oven, and use a pizza
slice into individual portions. Serve
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
Monterey jack is a bland American cheddar; you
tute good-quality Muenster.
Anejo cheese is somewhat like Parmesan, dry and
can substitute Mexican cotija cheese, but that
pointless, because a store that carries cotija
also carry anejo. Fresh-ground parmesan will do
in a pinch,
though it is not the right flavor. In one of my
attempts to get this recipe right, I tried a mixture
Greek feta and cow's-milk romano cheese. It tasted
interesting, though not at all authentic.
Difficulty: easy once you have found the ingredients.
10 minutes each. Precision: no need to measure.
DEC Western Research Laboratory, Palo Alto, Calif.,
From: bellas@ttidca (Pete Bellas)
Subject: RECIPE: Thanksgiving leftover turkey soup
Date: 15 Nov 87 05:55:48 GMT
Organization: Citicorp TTI, Santa Monica, Calif.,
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