It’s Mother’s Day stateside tomorrow. Luckily we have the kids this week and I suspect I might be spoiled once again with fabulous food and having fun with playing games. Perfect if you ask me. 🙂
As a parent there is always the worry that your child will resent you for being, well, a parent. I constantly worry about that being a step-parent. Yesterday, as my son and I were going a few rounds of I forgot my water bottle at school and I forgot my homework, he showed me what he had to do for writing a short paragraph. The assignment was to write about what he appreciated. It was all about how he appreciated his two moms because we help with his homework, we care, we teach him street smarts, and we love him. You can not stay annoyed with your child when presented with this! I even missed the words that were misspelled. Does he know how to play me or what? LOL It also means the world to me when I get to read stuff like that. Being bonus mum to our two kids is such a gift.
This past Monday, in the spirit of Cinco de Mayo, I thought I’d make homemade tostadas. I’ve been playing round with fresh corn tortillas but haven’t really liked them. Well I should say they worked for soft tacos but I was underwhelmed with the flavour. I was wondering if I was doing something wrong. Recently we went to an authentic Latin restaurant that had amazing food and wouldn’t you know it, I’ve been making them correctly! So I decided to play with adding some ingredients to punch up the flavour first.
Before we get to the tortilla bit the meat has to be prepared first. I chose to slow cook the steak in the oven like I did with the pulled pork. Preheat the oven to 300F/150C. I did a quick mixture of 2 tablespoons of chili powder, a couple of teaspoons of cumin, salt and pepper, and a few dashes of adobe seasoning. Rub the steaks and put into the baking dish. Add 1/2 a cup of chicken stock and a couple of tablespoons of fresh lime juice.
This needs to cook for about 4 hours. Like the pulled pork you want the meat to easily be shredded. This is the most difficult part of the dish. So you can see this is an easy dinner to make! I wanted to make twelve tostadas about 4in/10cm in diameter. In a bowl add 1 1/2 cups of masa, a tablespoon of chili powder, and a pinch of salt. For the liquid you need a cup. I added a tablespoon of lime juice and then the rest was water to make up that cup.
Mix well and then knead until the dough is fully incorporated.
Divide into 12 equal pieces and form them into balls. Line both sides of the tortilla press with cling film and place a ball of dough in the middle.
Press down to flatten.
Heat up a dry skillet on medium high. Cook the tortillas about 30-45 seconds on each side. They will puff a little bit and start to brown.
Wrap the cooked tortillas in a tea towel until it is time to fry. This keeps them warm and soft. Set aside as you prep the rest of the meal. Shred the beef and add chopped pepper and onion to the beef and cook for a few minutes.
Keep the beef warm while frying the tortillas in vegetable oil. As you fry them transfer them to a plate lined with kitchen roll.
Once done layer all the ingredients. For mine I layered sour cream, cheese, salsa, tomato, lettuce, and avocado over the beef.
This was a fun meal to have. It is super easy to make and it’s fun for the kids to assemble their own with what they want. And the lime and chili in the tostadas worked really well.