Level 1: Quarantined American trying new things. Level 2: Enthusiastic home cook trying to level up. Level 3: Emperor Itzcoatl of the Aztec’s personal chef.
Picadillo is endlessly versatile. Rick Bayless has a recipe for Oaxacan picadillo that uses ground pork which is a nice variation. My family is Cuban so I grew up eating picadillo with raisins and green olives. We usually ate it with rice but it can be the filling for tamales en cazuela or tambor de platanos. Puerto Ricans use it in pastelon. The other day, I made Spanish empanadillas ( in Spain an empanada is a tuna pie!) with Spanish picadillo filling.
My MIL introduced me to this dish. She serves it up as burritos or tostadas, and the recipe will vary depending on what's on hand. She's made it all her life, and refers to it as "poor man's stew" 🙂
@@EthanChlebowski It might be worth pointing out that this picadillo is just a couple of additional spices (or "tadka") away from being turned into qeema, qeema mattar, qeema aloo, and further transformed into qeema naan/kulcha. In theory is could also be the base for a lachmacun. In other words, there are no leftovers, only meal prep.
You hit the nail on the head with this!! There’s something so comforting about a simple tostada. My moms favorite is a slather of sour cream, a slice of ham, and a ton of shredded lettuce or cabbage with hot sauce on top. She treats it like an open face sandwich and adds whatever topping she’s feeling like.
Hi Ethan. I've been a fan of your channel for a very long time now, but this is my first time commenting. I just wanna let you know that your videos are very close to my heart. There's always this sense of comfort I get watching it. Keep up the good work, man 👍🏾
As a kid, I never liked whenever my mother would make tostadas, because I found them to be too messy and not easy for me to eat without making a mess. But, now I get a sense of nostalgia and thanked her for all of the home-cooked meals she’d made throughout the years.
I agree and felt the same. What I would do is put all of the ingredients of her tostadas de lomo (shredded pork tostadas) and put them between two slices of sandwich bread (or in a Mexican bolillo bread/baguette) and make a slightly less messy sandwich. The combination of the refried beans, crema, tomato salsa, shredded pork and spicy roasted tomatillo salsa was incredible regardless of the delivery method. Give it a try next time.
I'm from mexico and my personal top tier tostada brand is Charras. Most will do the trick for more robust, non-snack meals but to me that's the ultimate tostada brand for tostadas con crema y sal. Can you do a video on pozole? The world needs to know more about what i consider to be one of the peak achievements of mexican cuisine. It's also an incredible meal that can be produced on large quantities for not a lot of cost, all things considered.
My favorite way to use tostadas is wrapping a whole tostada in a tortilla (i have a lot i need to get through) like a superior version of a crunch wrap
first a tostada, then a tortilla wrapped around then toasted, then you want to deep fry it. after that coat in refried beans, add another larger flour tortilla, fry it, and then a beer batter tempura. once you've finished that, coat with a thick potato mash, coated with a dusting of panko, and fried again. wrap that sucker in an entire pizza. fry it. if you really want to go the extra mile, dump it into a large roasting tray with a puff pastry bottom, chopped fried sausage, mushroom, and a layer of proscuitto, and a top layer of puff pastry. roast, then top with gravy. really good stuff.
One trick for freezing meat sauces like this is to create portions once you have it in the bag. Just lay it flat in the counter and use the side of your hand to make grooves in the sauce to separate out your portions. It’s best to make fold lines and freeze it folded up. Once it’s frozen, unfold and lay flat to store. Then you can open the bag and take out as many portions as you want. This is also great for freezing individual chicken breasts and thighs. Just fold the bag so each piece is freezing “alone.”
I can't tell if you're referencing one of his videos where he explains exactly this method of portioned or if you're trying to give him an original idea?
I used to work in the factory for el milagro. Can attest, they do it all pretty traditionally, but to a huge scale. And they let us buy packs of any product for like 75% off at the company store
As a busy working parent, can’t emphasize enough how useful it has been to have found your channel. Teriyaki marinade and thyme-garlic-paprika spice mix in my refrigerator has helped reduce decision fatigue immensely. Thanks a lot Ethan!!
My butcher sells amazing sausages - he creates crazy flavour combinations, and I'm never sure how to incorporate them into a meal, so i always end up just frying them as a side. Gonna try them as a tostada meal next week.
This is a damn good picadillo recipe. I made the picadillo twice. The first time I made it just like you said. Llast night I tweaked a little. I added garlic poder and onion powder to the raw meat and evenly mixed before I seared the meat. it made a BIIIIG difference . I added a tspn of apple cider vinegar to the cold water for the russet potatoes so they wouldn’t break on me - I learned that trick in Juanca cocina’s youtube channel. I bloomed cumin along with the paprika and the Chile powder. I used a whole Can of diced tomatoes and added a whole chile serrano and 2 bay leaves and covered the pot and simmered for a while . My Mexican mom loved it. She makes the kind that has no tomatoes but I wanted tomatoes. Thank you.
Saw this video on the way to the grocery store yesterday, picked up a pack. Made tacos yesterday and used the leftovers for Tostada Tuesday. Cheese, spicy black beans, ground turkey taco meat, and some guac and fresh red onion. Phenomenal lunch.
A nice snack tostada variation is to make basically a giant nacho. You first load it with cheese and microwave it to melt it, then add jalapeños, cream, corn, beans or whatever you like your nachos with and enjoy.
My mom (Mexican) says Cotija cheese (the used on corn) is more appropriate in case anyone wants a more authentic tostada. She typically serves tostadas with boiled chicken breast and no sour cream.
Wonderful episode. I love tostadas and you made some great ones here. The tip about using cilantro stems for an added crunch was good idea that I will start using tonight. I look forward to a video about Picadillo.
Hey Ethan, I've been using your quick beans method since your previous video about them, and they turn out amazing every time! I've found that adding a bit of chicken bouillon powder and dried oregano really pumps up the flavor, give it a try some time. Thank you for being such a big inspiration and encouraging us to cook more!
i love using tostada as a fork for my simple meat and macaroni weekday dishes! just like a naan bread. everything is better when eaten in taco or on tostada! bread does the similar effect on western cuisine, but the crunchyness of tostada is such a nice component for otherwise quite textureless dishes. i'm so glad i found both tostadas, and your channel to educate me to make some appropriate dishes to go along with them!
I just made the bean and cheese one. And then made a second one. So good! I have always disliked uncooked tomatoes, but after watching your video on tomatoes and this one, I decided to get some still on the vine from a farmer's market. I liked them. My mind is blown.
I love tostadas! Discovered them when I tried making some crunchwraps. One of my fav open tostadas is cooking some chickpeas and potatoes (garam masala, tadka), adding some fixins (onions, greens), and tamarind sauce. Delicious Indian style!
I’m chicana and one of my favorite easy week day meals is tostadas made with a deboned rotisserie chicken and a can of El Pato sauce and some seasonings as my protein source. Idk if you’ve tried El Pato sauce but it’s my go to sauce even for making Mexican rice.
Perfect timing on this video. I am sitting here with my tostadas, topped with creme fresh, spiced minced meat with mushrooms, drizzle of salsa verda, queso chihuahua, guacamole and pico de gallo. It is a good day I love your videos, they constantly give me ideas, keep up the great work!! Also, people don't use coriander stems?? Really? I had no idea. Why not?
I've discovered this channel yesterday and must say I'm incredibly impressed with the quality of your videos and your ability to explain why you pair certain flavors with others and how your combinations make sense. I've watched countless cooking videos and it rarely gets to that level, except maybe Kenji's.
I love this video! Made the bean and cheese tostadas the other day and they were great. Today I take it to the next level: it's Hatch chile season, so today I'll be using your braising framework to create hatch chile chicken thighs braised in tomatillo salsa. Planning to use the crema+corn base for these, topped with veggies, chicken, braising liquid, and pickled onions (natch!). I love the way you teach with frameworks and concepts vs. individual recipes! Much love!
That picadillo recipe 🤌🏻🤌🏻 I botched the steps due to being distracted but it still came out fantastic. The 5 of us absolutely loved them, and they were so quick and easy!
Came to say this too. Finding great tasting gluten free (or other allergens) recipes can be really difficult. Mexican and other Latin American meals seem to be the best ones, imo, because they pack so much flavor & don't necessarily rely on wheat/gluten products.
Huge tostada fanatic here! I lived in a small town as a teenager. It had a tiny, hole-in-the-wall restaurant called, "Taco Hut". One of their staples was very much like your lunch version of Tostada #1 and sold for something like 2/$1. Those were the first tostadas I'd had and I quickly developed an addiction. I don't know if it was the relative novelty, the freshness, the eye appeal or what. It's been nearly 50 years ago, now. The restaurant has closed, I've moved away but still find myself craving those simple little tostadas.
Picadillo (Cuban) is my favorite dish! My family did it with beef, Oregano, bay leaves, onion, green pepper, tomato paste, garlic, olives, raisins, Adobo (spanish not mexican huge difference), and probably some other spices I'm forgetting, but my sister changed our recipe into more of a sheppard's pie. Instead of serving it over rice or in an empanada, we layer Mashed potatoes, picadillo, and taters on top. Shred over some sharp cheddar and gruyere, and bake.
Loved this video. Made 2 of the three tostadas yesterday. Had them for lunch today, so good! Got some corn and flank steak and will try the third this weekend.
I fell in LOVE❤❤❤❤ with these last week while in Cancun Mexico . I returned n went to my local grocer and picked some up made ceviche tostadas . It’s so quick n easy the crunch is the best part !!! 😂 I’m just wondering how many I can eat in one sitting . It looks like it’s low in carb it’s gluten free but I’m not sure if I should have more than 2 because they’re pretty big . I chose the Guerrero . I hope I spelled that right .
I normally enjoy your videos for the education and all but this one is pretty high up there just because of your delivery. 😅 thank you for giving me more ideas and all the different options to help with quick meal preps (:
I'm eating a tostada as a snack right now😂 my favorite toppings are Chile cotija cheese and refried beans You can eat tostadas for breakfast brunch lunch dinner or as a snack etc .
In my motherland and culture you're born with a Maize tostada or tortilla in hand. I'm a million years old and have been eating tostadas almost every other day or so my whole life and still crave them all the time, luv them to pieces. blessed be the tostada : D
Great tutorial! Have you considered mixing all the ready to build ingredients in a bowl for even distribution of flavor, heat, and toppings? Not speaking about beans and cheese so much, but rather meat, corn salsa, and veg.
El Milagro! They are from here in Chicago. Up until maybe 10 yrs ago they were only making tortillas and tostadas for Chicago area Mexican groceries and restaurants. Then they started appearing in the main large grocery stores. And now it seems they are national! For the corn tortillas they don’t use preservatives and has a great taste. It my go to for any tortillas and tostadas
I love that el milagro is getting a shout out. I first had this brand from Chicago and thankfully they opened up production in San Marcos you can get them in Texas. Their corn tortillas are the bomb!!!
You should try Tostadas de Nopal. The ones I do is frijoles (I cook them similar to you but I add a bit of onion and chile de arbol), lettuce, tomatoes, pickled onions or just straight purple onions, crema and queso fresco and obviously the nopales. You just boil the nopales for a bit or you can throw them in a pan and brown them if you like the taste they get when they get a little drier. It's super simple and very healthy
Most of my meals are on a tostada, I lighten them up by using the HEB brand baked tostadas, or wrapped in a tortilla. I need to expand but when you’re tired and don’t want to cook, there’s no easier way to go!
Lower carb option: I accidentally bought those instead of soft corn tortillas for enchiladas, so I made an enchilada bake. It was wonderful, much easier, and I could use as little tortilla as I wanted. Also worked as a scoop for enchilada meat. Yum yum
I grew up with these having a Tex-Mex mom, except we called these Chalupas. We would do refried beans heated with margarine and cheese, ground beef, lettuce tomatoes avocado sour cream and shredded cheese to hold it all together. Defintely one of my favorite meals. If you're really ambitious, I urge you to try Lengua (cow tongue) slow cooked all day and shredds amazingly. (Real Barbacoa)
The tostada will go to the next level if you warm the tostada on the stove top, gas flame, for a few seconds before you top it. Try it. I think you’ll really see a difference. Watching you in Mexico City.
We don't even have proper corn tortillas but this channel is half way convincing me to make them from scratch, this stuff looks delicious and i love corn flavoe rbh
So I do something in between with my corn tortillas. I toast them over the open flame of my gas stove until they get a little crunchy and some char. It's perfect
YUUUUP so glad thos is finally catching on. People must be requesting em too because our local store finally sets out more than like 3 stale bags at a time for a change lol.
the first type of tostada (without the veggies) is a famous Honduran dish! usually we use frijoles de seda (small red kidney beans) and queso seco which is like crumbling cheese but a bit drier, hence the name. we call them "catrachitas." Easy and sooo delicious for breakfast or a snack, especially in a Latin household where theres always a pot of beans ready on the stove :)
Yeah, I always have premade tostadas around. If I'm hankering for a quick snack I just top with some sour cream, pickled vegetables, hot sauce and some cheese. But my favorite topping is refried beans, chorizo, pickled onions,sunny side egg and El Yucateco hot sauce
Not sure why I never noticed before, but now I know what kind of shell taco bell uses for the "Mexican Pizza". I mean I've never actually looked it up before but now I can make them at home and they will taste even better!
I find it refreshing to see that someone loves tostadas as much as me......at home. I would never eat them as much as I do from Taco Bell because I make mine not only tastier but healthier....I frickin' adore veggies!
I approve, in an immeasurable amount, of you encouraging people not to waste the cilantro stems.
Why would people not use them? It makes no sense.
Because Cilantro is Soap.
@@krisrowan Only if you have 2 copies of a gene that make it taste that way for you. (from what I have heard) Otherwise, it is delicious
@@alpconn223idk why but I used to like it and it now tastes like soap to me. I hate that more than I can describe
@alpconn223 I understand why it tastes bad, but it doesn't make it any better and is always an awful surprise when you're out to eat.
Level 1: Quarantined American trying new things.
Level 2: Enthusiastic home cook trying to level up.
Level 3: Emperor Itzcoatl of the Aztec’s personal chef.
Picadillo is endlessly versatile. Rick Bayless has a recipe for Oaxacan picadillo that uses ground pork which is a nice variation. My family is Cuban so I grew up eating picadillo with raisins and green olives. We usually ate it with rice but it can be the filling for tamales en cazuela or tambor de platanos. Puerto Ricans use it in pastelon. The other day, I made Spanish empanadillas ( in Spain an empanada is a tuna pie!) with Spanish picadillo filling.
Yep it really is! I definitely need to do a full deep dive into the different cultural variations and potential uses cases.
I imagine it is awesomee on pasta too! Make it a bit runny and then it will thicken with the pasta starch. Alternative bolognese 😍
My MIL introduced me to this dish. She serves it up as burritos or tostadas, and the recipe will vary depending on what's on hand. She's made it all her life, and refers to it as "poor man's stew" 🙂
@@EthanChlebowski It might be worth pointing out that this picadillo is just a couple of additional spices (or "tadka") away from being turned into qeema, qeema mattar, qeema aloo, and further transformed into qeema naan/kulcha. In theory is could also be the base for a lachmacun. In other words, there are no leftovers, only meal prep.
You hit the nail on the head with this!! There’s something so comforting about a simple tostada. My moms favorite is a slather of sour cream, a slice of ham, and a ton of shredded lettuce or cabbage with hot sauce on top. She treats it like an open face sandwich and adds whatever topping she’s feeling like.
I’m gonna make it now ! Sounds lovely
Hi Ethan. I've been a fan of your channel for a very long time now, but this is my first time commenting. I just wanna let you know that your videos are very close to my heart. There's always this sense of comfort I get watching it. Keep up the good work, man 👍🏾
Thank you!
As a kid, I never liked whenever my mother would make tostadas, because I found them to be too messy and not easy for me to eat without making a mess. But, now I get a sense of nostalgia and thanked her for all of the home-cooked meals she’d made throughout the years.
I agree and felt the same. What I would do is put all of the ingredients of her tostadas de lomo (shredded pork tostadas) and put them between two slices of sandwich bread (or in a Mexican bolillo bread/baguette) and make a slightly less messy sandwich.
The combination of the refried beans, crema, tomato salsa, shredded pork and spicy roasted tomatillo salsa was incredible regardless of the delivery method. Give it a try next time.
I'm from mexico and my personal top tier tostada brand is Charras. Most will do the trick for more robust, non-snack meals but to me that's the ultimate tostada brand for tostadas con crema y sal.
Can you do a video on pozole? The world needs to know more about what i consider to be one of the peak achievements of mexican cuisine. It's also an incredible meal that can be produced on large quantities for not a lot of cost, all things considered.
Only Charras is real
Pozole is my favorite soup, and one of my favorite meals in general.
Mission are way better.
He did a video called “How to make Posole Verde” a few years ago
Unas de marca "Milpa Real" que son populares en Centro América. Esas son mis favoritas. Aún así, prefiero tortillas suaves jeje.
My favorite way to use tostadas is wrapping a whole tostada in a tortilla (i have a lot i need to get through) like a superior version of a crunch wrap
Don't tempt me with a good time.
The truly Supreme crunchwrap.
first a tostada, then a tortilla wrapped around then toasted, then you want to deep fry it. after that coat in refried beans, add another larger flour tortilla, fry it, and then a beer batter tempura. once you've finished that, coat with a thick potato mash, coated with a dusting of panko, and fried again. wrap that sucker in an entire pizza. fry it. if you really want to go the extra mile, dump it into a large roasting tray with a puff pastry bottom, chopped fried sausage, mushroom, and a layer of proscuitto, and a top layer of puff pastry. roast, then top with gravy. really good stuff.
@@xZOOMARxcalm down over there taco town haha
In a pinch I usually just crumble a bunch of nachos inside a tortilla =)
One trick for freezing meat sauces like this is to create portions once you have it in the bag. Just lay it flat in the counter and use the side of your hand to make grooves in the sauce to separate out your portions. It’s best to make fold lines and freeze it folded up. Once it’s frozen, unfold and lay flat to store. Then you can open the bag and take out as many portions as you want.
This is also great for freezing individual chicken breasts and thighs. Just fold the bag so each piece is freezing “alone.”
I can't tell if you're referencing one of his videos where he explains exactly this method of portioned or if you're trying to give him an original idea?
Thanks!
I used to work in the factory for el milagro. Can attest, they do it all pretty traditionally, but to a huge scale. And they let us buy packs of any product for like 75% off at the company store
As a busy working parent, can’t emphasize enough how useful it has been to have found your channel.
Teriyaki marinade and thyme-garlic-paprika spice mix in my refrigerator has helped reduce decision fatigue immensely. Thanks a lot Ethan!!
My butcher sells amazing sausages - he creates crazy flavour combinations, and I'm never sure how to incorporate them into a meal, so i always end up just frying them as a side. Gonna try them as a tostada meal next week.
This is a damn good picadillo recipe. I made the picadillo twice. The first time I made it just like you said. Llast night I tweaked a little. I added garlic poder and onion powder to the raw meat and evenly mixed before I seared the meat. it made a BIIIIG difference . I added a tspn of apple cider vinegar to the cold water for the russet potatoes so they wouldn’t break on me - I learned that trick in Juanca cocina’s youtube channel. I bloomed cumin along with the paprika and the Chile powder. I used a whole Can of diced tomatoes and added a whole chile serrano and 2 bay leaves and covered the pot and simmered for a while . My Mexican mom loved it. She makes the kind that has no tomatoes but I wanted tomatoes. Thank you.
Juajua’s cocina
There is nothing finer than a bean and cheese tostada. Takes me home in an instant.
I am a huge tostada fan and have not seen a show on them until now. Great job.
Saw this video on the way to the grocery store yesterday, picked up a pack. Made tacos yesterday and used the leftovers for Tostada Tuesday. Cheese, spicy black beans, ground turkey taco meat, and some guac and fresh red onion. Phenomenal lunch.
Totally nailed Tostado #1 & #2....going forward...Tostado Tuesdays...Thank you Ethan!
so nice you are using metric measurements and even g's instead of spoons and cups. Love the precision!
A nice snack tostada variation is to make basically a giant nacho. You first load it with cheese and microwave it to melt it, then add jalapeños, cream, corn, beans or whatever you like your nachos with and enjoy.
My mom (Mexican) says Cotija cheese (the used on corn) is more appropriate in case anyone wants a more authentic tostada. She typically serves tostadas with boiled chicken breast and no sour cream.
Same! The boiled chicken tostadas are a staple in my household too
Wonderful episode. I love tostadas and you made some great ones here. The tip about using cilantro stems for an added crunch was good idea that I will start using tonight. I look forward to a video about Picadillo.
Hey Ethan, I've been using your quick beans method since your previous video about them, and they turn out amazing every time! I've found that adding a bit of chicken bouillon powder and dried oregano really pumps up the flavor, give it a try some time. Thank you for being such a big inspiration and encouraging us to cook more!
Tostada Tuesday on a Sunday.
Now that's making me feel special😊
Oh yeah I always use the cilantro stems. They are tasty
Great video!
And thanks for such accurate representation of our traditional dishes!
i love using tostada as a fork for my simple meat and macaroni weekday dishes! just like a naan bread. everything is better when eaten in taco or on tostada! bread does the similar effect on western cuisine, but the crunchyness of tostada is such a nice component for otherwise quite textureless dishes. i'm so glad i found both tostadas, and your channel to educate me to make some appropriate dishes to go along with them!
I love tostadas with beans, shredded chicken, lettuce, queso fresco, and crema omg
You nailed it girl!!😋
I just made the bean and cheese one. And then made a second one. So good! I have always disliked uncooked tomatoes, but after watching your video on tomatoes and this one, I decided to get some still on the vine from a farmer's market. I liked them. My mind is blown.
Yummy! I want all of these. For the flank steak, besides slicing it thin, you also should also slice against the grain, as you did. Looks delish!
I love bean or guacamole tostadas. They're like hugs in your hand. 😊
I love tostadas! Discovered them when I tried making some crunchwraps. One of my fav open tostadas is cooking some chickpeas and potatoes (garam masala, tadka), adding some fixins (onions, greens), and tamarind sauce. Delicious Indian style!
Indian-Hispanic fusion is very underrated!!
I completely agree with you re El Milagro products. I buy mine from the factory store in Chicago then have lunch at their restaurant next door.
The way you create your cookvideo is very nice🙂
I’m chicana and one of my favorite easy week day meals is tostadas made with a deboned rotisserie chicken and a can of El Pato sauce and some seasonings as my protein source. Idk if you’ve tried El Pato sauce but it’s my go to sauce even for making Mexican rice.
Your use of music, especially classical music in your videos, has earned you my sub to your channel. Well done.
I agree, tostadas are great. You need to try the espadas with aguacate. Thx for showing these tostadas
Perfect timing on this video. I am sitting here with my tostadas, topped with creme fresh, spiced minced meat with mushrooms, drizzle of salsa verda, queso chihuahua, guacamole and pico de gallo. It is a good day
I love your videos, they constantly give me ideas, keep up the great work!!
Also, people don't use coriander stems?? Really? I had no idea. Why not?
I've discovered this channel yesterday and must say I'm incredibly impressed with the quality of your videos and your ability to explain why you pair certain flavors with others and how your combinations make sense. I've watched countless cooking videos and it rarely gets to that level, except maybe Kenji's.
Just made the steak tostada for family of six, and wow! that's incredible! Thanks for an excellent recipe.
I love this video! Made the bean and cheese tostadas the other day and they were great. Today I take it to the next level: it's Hatch chile season, so today I'll be using your braising framework to create hatch chile chicken thighs braised in tomatillo salsa. Planning to use the crema+corn base for these, topped with veggies, chicken, braising liquid, and pickled onions (natch!). I love the way you teach with frameworks and concepts vs. individual recipes! Much love!
That picadillo recipe 🤌🏻🤌🏻 I botched the steps due to being distracted but it still came out fantastic. The 5 of us absolutely loved them, and they were so quick and easy!
just made the bean and cheese and the picadillo and it came out wonderfully
Why we're obsessed with Ethan Chlebowski.....
he's the man!
He’s not goon like Weismann, there’s no stupid memes randomly cut in, but still is very articulate and informative while also keeping your attention!
Research and science without pretentiousness.
Also the man clearly enjoys his food when he eats.
@@GuyGamer1 Yep
@@TheJuanqui1penis and ball jokes r fUNny
I really appreciate how so many of your recipes are gluten and egg free, since I'm allergic to both. You save me on weeknights!
Came to say this too. Finding great tasting gluten free (or other allergens) recipes can be really difficult. Mexican and other Latin American meals seem to be the best ones, imo, because they pack so much flavor & don't necessarily rely on wheat/gluten products.
Huge tostada fanatic here! I lived in a small town as a teenager. It had a tiny, hole-in-the-wall restaurant called, "Taco Hut". One of their staples was very much like your lunch version of Tostada #1 and sold for something like 2/$1. Those were the first tostadas I'd had and I quickly developed an addiction. I don't know if it was the relative novelty, the freshness, the eye appeal or what. It's been nearly 50 years ago, now. The restaurant has closed, I've moved away but still find myself craving those simple little tostadas.
If you go with the flank steak option, cut it across the grain. Will be much more tender than slicing with the grain.
I grew up near El Milagro. Smelled heavenly. Tastes even better. The best flour tortillas hands down Guerrero, especially their casera.
Put some refried beans on the bottom always, your favorite meat than lettuce, guacamole salsa an queso fresco. Those are the best Mexican way 😊
Agreed! Thath's the way I had them in Coyoacán's street market :P
I sometimes make guacamole tostada and top with small boiled peeled shrimp, diced tomatoes and topped with salsa that has lime juice in in it.
Love Love LOVE tostadas! Had my first in Mexico and have never had anything as good as the original. It’s important to use Oaxacan cheese
I totally agree, El Milagros makes the BEST tortillas, period!!! They are so flavorful.
They are also hard to find.
One of my favorite tostadas is barbacoa, Avocado, beans, pickled red onions, and a Creamy corn salsa with onion and red pepper. Absolute banger
Picadillo (Cuban) is my favorite dish! My family did it with beef, Oregano, bay leaves, onion, green pepper, tomato paste, garlic, olives, raisins, Adobo (spanish not mexican huge difference), and probably some other spices I'm forgetting, but my sister changed our recipe into more of a sheppard's pie. Instead of serving it over rice or in an empanada, we layer Mashed potatoes, picadillo, and taters on top. Shred over some sharp cheddar and gruyere, and bake.
Fried catfish tostada with lettuce tomato onion and salsa.
Make sure you fry the catfish with just cornmeal.
Do you have a good recipe for Scallops?
@@EmeraldEyesEsoteric Not really, sorry to say.
If fried it would just be cornmeal.
Or maybe in ghee with fresh garlic but not dredged in cornmeal.
Loved this video. Made 2 of the three tostadas yesterday. Had them for lunch today, so good! Got some corn and flank steak and will try the third this weekend.
I fell in LOVE❤❤❤❤ with these last week while in Cancun Mexico . I returned n went to my local grocer and picked some up made ceviche tostadas . It’s so quick n easy the crunch is the best part !!! 😂 I’m just wondering how many I can eat in one sitting . It looks like it’s low in carb it’s gluten free but I’m not sure if I should have more than 2 because they’re pretty big . I chose the Guerrero . I hope I spelled that right .
Did your crunch wrap supreme recipe the other day and while I definitely failed at the appearance the taste was phenomenal
Watched video, immediately went to the store for ingredients, and made tostadas. Amazing! Thank you Ethan.
I normally enjoy your videos for the education and all but this one is pretty high up there just because of your delivery. 😅 thank you for giving me more ideas and all the different options to help with quick meal preps (:
Made some today. Thanks for the inspiration, they were delicious.
I RECOMMEND BEAN AND NOPALES (cactus) TOSTADA. THE PICKLED JAR NOPALES WELL RINSED...add a bit of cheese and salsa if you want
I'm eating a tostada as a snack right now😂 my favorite toppings are Chile cotija cheese and refried beans
You can eat tostadas for breakfast brunch lunch dinner or as a snack etc .
Love the bean technique, I'm going to try this with black beans!
In my motherland and culture you're born with a Maize tostada or tortilla in hand. I'm a million years old and have been eating tostadas almost every other day or so my whole life and still crave them all the time, luv them to pieces. blessed be the tostada : D
Strong work!
Remember to slice the flank steak across the grain.
I'm buying tostadas tomorrow--found a store that has the brand you recommend.
I appreciate your videos, Ethan. Thank you!
In my country 🇸🇻 we call these enchiladas. I enjoy it with refried beans, pickled coleslaw (curtido), boiled eggs, guac, sliced radishes and salsa 😋
Great tutorial!
Have you considered mixing all the ready to build ingredients in a bowl for even distribution of flavor, heat, and toppings?
Not speaking about beans and cheese so much, but rather meat, corn salsa, and veg.
El Milagro! They are from here in Chicago. Up until maybe 10 yrs ago they were only making tortillas and tostadas for Chicago area Mexican groceries and restaurants. Then they started appearing in the main large grocery stores. And now it seems they are national! For the corn tortillas they don’t use preservatives and has a great taste. It my go to for any tortillas and tostadas
I love that el milagro is getting a shout out. I first had this brand from Chicago and thankfully they opened up production in San Marcos you can get them in Texas. Their corn tortillas are the bomb!!!
You should try Tostadas de Nopal. The ones I do is frijoles (I cook them similar to you but I add a bit of onion and chile de arbol), lettuce, tomatoes, pickled onions or just straight purple onions, crema and queso fresco and obviously the nopales. You just boil the nopales for a bit or you can throw them in a pan and brown them if you like the taste they get when they get a little drier. It's super simple and very healthy
Theyre delicious with guac, salsa & eggs for breakfast. Throw a little hot sauce on top and you're golden
Bravo! So many great suggestions.
I am obsessed with tostadas also and yours are Pure Perfection! Absolutely Delicious watch. 🥰💞💜🌵👍🏻
Most of my meals are on a tostada, I lighten them up by using the HEB brand baked tostadas, or wrapped in a tortilla. I need to expand but when you’re tired and don’t want to cook, there’s no easier way to go!
I'm glad not to be the only one, kinda obsessed with mexican food this summer, especially tostadas!
Lower carb option: I accidentally bought those instead of soft corn tortillas for enchiladas, so I made an enchilada bake. It was wonderful, much easier, and I could use as little tortilla as I wanted. Also worked as a scoop for enchilada meat. Yum yum
i love tostadas, though i like to toss in oven or air fryer after assembly to melt cheese and get a little more crisp
I grew up with these having a Tex-Mex mom, except we called these Chalupas. We would do refried beans heated with margarine and cheese, ground beef, lettuce tomatoes avocado sour cream and shredded cheese to hold it all together. Defintely one of my favorite meals. If you're really ambitious, I urge you to try Lengua (cow tongue) slow cooked all day and shredds amazingly. (Real Barbacoa)
But if you're cooking Lengua, make soft corn tortilla tacos, some homemade pico, lime and salt. Chef's kiss!
The tostada will go to the next level if you warm the tostada on the stove top, gas flame, for a few seconds before you top it. Try it. I think you’ll really see a difference. Watching you in Mexico City.
This is just a way for me to stop feeling guilty about overcooking my taco tortillas to the point they get hard and don’t fold
Dudes actually saving my diet and getting me excited to do meal prep
We don't even have proper corn tortillas but this channel is half way convincing me to make them from scratch, this stuff looks delicious and i love corn flavoe rbh
My mom makes the bean and cheese ones since I was a kid so good
Thanks for all of the great tips!
So I do something in between with my corn tortillas. I toast them over the open flame of my gas stove until they get a little crunchy and some char. It's perfect
Tostada's also have a lot less carbs than the taco shells that I was using. The broken ones get saved for a topping on Chili.
YUUUUP so glad thos is finally catching on. People must be requesting em too because our local store finally sets out more than like 3 stale bags at a time for a change lol.
the first type of tostada (without the veggies) is a famous Honduran dish! usually we use frijoles de seda (small red kidney beans) and queso seco which is like crumbling cheese but a bit drier, hence the name. we call them "catrachitas." Easy and sooo delicious for breakfast or a snack, especially in a Latin household where theres always a pot of beans ready on the stove :)
Primer comentario de hondureño que veo por aquí.
You can use lard instead of oil for the beans, trust me it'll taste better
You can try getting rid of the plosives (for example the "p" at 6:05 or "b" at 6:10)
Yeah, I always have premade tostadas around. If I'm hankering for a quick snack I just top with some sour cream, pickled vegetables, hot sauce and some cheese. But my favorite topping is refried beans, chorizo, pickled onions,sunny side egg and El Yucateco hot sauce
And thank you for this. I just made the "classic" bean tostada. Works with red beans too!
Red beans is how we have 'em in Honduras. Cheers!
Bean and cheese tostadas were a staple food my dad used to make when I was a kid
Holy, thank you so much. I love the hard shell tacos but man they break apart so quickly. This is a great alternative! :D
Not sure why I never noticed before, but now I know what kind of shell taco bell uses for the "Mexican Pizza". I mean I've never actually looked it up before but now I can make them at home and they will taste even better!
I find it refreshing to see that someone loves tostadas as much as me......at home. I would never eat them as much as I do from Taco Bell because I make mine not only tastier but healthier....I frickin' adore veggies!