Tostados

Warm weather, even unseasonably warm weather, makes me hungry for Mexican food. I'd like to do these with cooked shrimp sometime, but these were basically just vegetables.

So first I made handmade tortillas with masa and water, 2 to 1 ratio. Mix well. Knead a bit. Divide into equal portions, rolled into balls. Two pieces of waxed paper and a rolling pin, thus resulting in eight corn tortillas.

Fried on an ungreased skillet so they are speckled with brown spots. Then fried again with oil so they are crisp. Now on paper towels to drain, they are salted.

So I now saute chopped vegetables. Whatever is around. Onions, garlic, broccoli, chard, carrots, and so on. 

Then I take a tortilla and spread some canned refries, then add cooked veggies and top with grated cheese. Put on a baking sheet and bake in the oven at 350 degrees until cheese is melted and everything is warmed through, about 20 minutes.

Served family style (aka serve yourself) with a plate of lettuce, tomatoes, and olives.