Tostada Salad with Salsa Verde

Tostada Salad with Salsa Verde
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Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Tostada Salad with Salsa Verde
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Votes: 0
Rating: 0
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Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 400 degrees
  3. Cut tortillas into individual serving sizes with a 2" round cookie cutter
  4. Brush top and bottom tortillas with olive oil, season with salt & pepper
  5. Bake on parchment-lined sheet tray for 8-12 minutes -or until golden.
  6. Meanwhile, preheat grill to high.
  7. Place tomatillos, sweet onion, green onions and poblano on the grill rack and cook until charred-about 10 min on high heat.
  8. Transfer grilled vegetables to a food processor. Pulse until chunky.
  9. Add lime juice, cilantro, and garlic to the food processor and puree until incorporated. Season with salt and pepper. This is your salsa verde! Set aside.
  10. Place beans in a medium mixing bowl and smash with a fork.
  11. Assemble tostadas, starting with a baked tortilla and layering beans, lettuce, tomatoes, carrots, corn, and cheese. Top with another baked tortilla. Serve with salsa verde on the side. Enjoy!
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Vegetable Tamales

Vegetable Tamales
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Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Vegetable Tamales
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Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Ingredients
Servings: tamales
Units:
Instructions
  1. Prepare your mise en place.
  2. Soak corn husks in a bowl of water for 10 minutes. Drain and rinse well. Pat dry and set aside.
  3. Place 5 cups of the corn kernels in a food processor. Process until coarsely pureed.
  4. Combine the pureed corn, masa harina, lukewarm water, baking powder, salt and vegetable oil in a large bowl. Mix until well blended. Set aside.
  5. Meanwhile, heat olive oil medium heat. Add pepper, onion and red pepper flakes. Saute for 7-10 minutes, or until vegetables are soft.
  6. Transfer the vegetables to a food processor. Add tomatillo, jalapeno, garlic, lime juice, cilantro and salt. Process until smooth.
  7. Place a soaked corn husk on a flat surface.
  8. Place 3 tablespoons of the masa mixture in the center of the corn husk.
  9. Flatten the masa mixture with your hand. Form a small well in the center of the mixture.
  10. Add 1 tablespoon of sautéed vegetables to the well.
  11. Fold the long side of the corn husk over the filling to cover. Fold over the ends so that they overlap.
  12. Tie with a thin strip torn from an extra soaked husk.
  13. Repeat to make 40 tamales in all.
  14. In a large saucepan, bring 2-3 inches of water to boil. Place tamales on a perforated rack and position just above the water. Cover and steam for 1-1.5 hours, or until masa mixture is firm.
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