Tostaditas turulas

Yield: 1 servings

Measure Ingredient
1¼ pounds Fresh masa or equivalent made with masa
\N \N ; harina
⅓ cup Warm water
½ cup Vegetable oil or lard
½ teaspoon Salt
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




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.

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