Text 15644, 91 rader
Skriven 2014-08-09 07:21:08 av Dave Drum (1:261/38)
Ärende: Chile 7218
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tucson Tostadas
 Categories: Appetizers, Breads, Cheese, Chilies
      Yield: 6 Servings

      3    Flour tortillas; the largest
           - that will fit in your
           - biggest frying pan
    1/2 lb Oaxaca cheese; shredded
    1/2 lb Monterey jack cheese;
           - shredded
    1/3 lb Anejo cheese; grated
    1/2 lb Poblano chilies; sliced
    1/4 c  Fresh cilantro; chopped
           - fine
           Lard or oil; for frying

  Preheat oven to 350øF/175øC.

  If you are using fresh poblanos, roast them and remove
  their skins and seeds, If you are using canned poblanos,
  wash and drain them. Slice the peppers into thin
  decorative slices.

  In a big frying pan, fry a tortilla in lard or oil until
  it is golden brown. Remove to paper towels, drain well,
  then place on a baking sheet or pizza pan. Although lard
  is bad for you, the grim truth is that tortillas taste
  very much better when they have been fried in lard. Live
  dangerously.

  When the tortilla has cooled and hardened, cover it with a
  thin layer of Oaxaca cheese, then with the jack cheese.
  Crumble anejo on top of those layers, then sprinkle
  finely-chopped coriander on top of that.

  Arrange the pepper slices in a geometric pattern on top of
  the cheeses. Bake for 5 minutes, or until the cheese has
  melted but not browned. Remove from the oven, and use a
  pizza cutter to slice into individual portions. Serve
  immediately.

  NOTES:

  A toasted cheese tortilla snack popular in southern
  Arizona -- I first discovered this recipe in 1978 when I
  went to Tucson to visit my prospective in-laws. Such
  visits are often tense; Loretta's parents knew that I
  liked Mexican food, so they took me to their favorite
  restaurant, Casa Molina. The appetizer, a toasted cheese
  tostada, was so good that I forgot my nervousness and just
  chowed down on serving after serving. I think that her
  parents remembered from that visit more about my appetite
  than my personality.

  I tried several times to make Tucson tostadas, but they
  always ended up tasting like pizza. Then a recipe appeared
  in the April 1986 issue of "Sunset" magazine, and after
  reading it, I was able to reconstruct this replica of the
  Tostada Casa Molina. The secret is to use Mexican cheeses.

  Yield: Serves 6.

  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 but the wrong flavor. Monterey jack is a bland
  American cheddar; you can substitute good-quality
  Muenster.

  Anejo cheese is somewhat like Parmesan, dry and crumbly.
  You can substitute Mexican cotija cheese, but that is
  probably pointless, because a store that carries cotija
  will probably also carry anejo. Fresh-ground parmesan will
  do in a pinch, though it is not the right flavor. In one
  of my many attempts to get this recipe right, I tried a
  mixture of Greek feta and cow's-milk romano cheese. It
  tasted very interesting, though not at all authentic.

  FROM: Brian Reid

  Uncle Dirty Dave's Archives

MMMMM

... Sometimes I've believed as many as six impossible things before breakfast.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)