Yield: 1 servings
|1¼ pounds||Fresh masa or equivalent made with masa|
|\N \N||; harina|
|⅓ cup||Warm water|
|½ cup||Vegetable oil or lard|
|1 small||White onion; finely chopped|
|2 \N||Tomatoes; peeled and finely|
|\N \N||; chopped|
|2 \N||Chiles serranos; finely chopped (2|
|\N \N||To 3)|
|2 tablespoons||Finely chopped cilantro|
|¼ cup||Freshly chopped oregano; or 3/4 teaspoon|
|\N \N||; dried oregano|
|\N \N||Salt to taste|
|1 \N||Lime; Juice of|
|32 smalls||Dried shrimp; shelled, or 32|
|\N \N||; fresh baby shrimp|
|\N \N||; cooked|
FOR THE DOUGH
FOR THE SAUCE
FOR THE SHRIMP
Prepare the dough: Put masa in a bowl and add water, oil and salt. Knead for 3 minutes. Heat a comal or griddle for 20 minutes and prepare a tortilla press. Form 24 balls. 1½ inches in diameter; from the masa, and make tortillas. Cook on the comal until crisp. Keep warm. Prepare the shrimp: If dried shrimp are salty, soak in cold water for ten minutes.
Drain well. Set aside
Prepare the sauce: Combine onion, tomato, chiles, and cilantro in a bowl.
Season with oregano and salt, and mix. Add lime juice.
To assemble the tostaditas: Place shrimp on top of tortillas, and cover with tomato sauce. Serve 3 tostaditas on each of 8 plates.
Makes 24 Tostaditas
For a light lunch or an appetizer, dried shrimp are placed on tortillas and covered with tomato sauce.
The Best of Quintana by Patricia Quintana, Stewart Tabori Copyright 1995 Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.