I remember when at a very young age my father, Elías, would wake up Sunday mornings with something in mind for breakfast, Huevos a la Mexicana, Huevos con Papas en Salsa Verde, or French Toast. I also remember when he planned for a special meal to share with friends and family, Cochinta, Ceviche, Pescado Tikin Xic, Lasagna Roquefort, Fetuchinni en Salsa de Tres Quesos and much more. Once he made up the menu in his head he would call my mother, my sister and I to help him cook. He would, “direct the orchestra”, as he loved to call his cooking moments; while he moved his finger up and down like following the rhythm, he would begin, “Margarita get me a good size clay pot, Magos cut those carrots julienne, and Laisa cut the potatoes in little cubes…”. Those Sundays developed my joy for food and cooking. Actually many of the conversations between my father and I were around food. This blog will share my Father’s recipes, some family recipes and recipes that I have recreated. Since I moved to the United States, I found the need to adapt my family recipes to products accessible to me. In time, more and more products are available in stores; however, my recipes will include those products that I like and use, as well as the products that you may use to substitute. I will post a recipe every Friday, maybe you will decide to have a cooking Sunday just like the ones I enjoyed while I grew up with my family. Dedicated to my Father (Elías Garrido Jakez 1946-2010)

Friday, August 12, 2011

Tostadas de Pollo
Chicken Tostadas
From Margarita’s Kitchen

Calories: About 200 cal.
Serves:  8 portions
Note: Fresh but hot and spicy, easy and flavorful. This is the basic recipe for tostadas, but be creative, add cooked chorizo, or make the tostadas with rotisserie chicken left-overs, add sweet peas and carrots, etc.

You will need:
8        Tostadas (I like the brand Mission: A tostada is actually the hardshell flat tortilla)
1        Cup of boiled and crushed beans… or not (sub: La Chata refried beans located at the Mexican store)
2        Cups of finely cut romaine lettuce
1/4     Onion (I like it pickled, put the minced onion in a bowl with ¼ of vinegar for ¾ of water and leave it for a couple of   hours)
2        Cooked shredded chicken breast (cook the chicken in water, add salt, ¼ onion, 1 garlic clove and an epazote leaf, shred it (parsley will substitute)
Mexican sour cream (I buy the brand Cacique or I substitute with cottage cheese)
Cotija cheese (substitute: Feta cheese or shredded Monterrey Jack)
Green Salsa “street tacos’ style” (Don’t worry, I will pass on the recipe with this recipe)
Preparation
Take a tostada, cover it with the beans, then add the lettuce, chicken, sour cream, cheese and green salsa and go for it!

Salsa Verde Cruda
Raw Green Tomatoes’ Salsa “Street Tacos Style”
From Margarita’s Kitchen

1        White onion (cut in fourths)
2        Garlic cloves
2        Pounds of green tomatoes
          Chopped cilantro (cilantro has a strong flavor but the amount depends on your taste. Add as much as you like).
          Jalapeno peppers (I would use 6 or more, but it would be too hot for the boys, so 3 is fine, blend the ingredients adding a jalapeno, taste, another jalapeno, taste… you get the idea!)

Preparation
Place the onion, garlic, tomatoes, jalapenos and salt in the blender until they are perfectly mixed. Place the salsa in a bowl and add the cilantro.


NOTE: The ingredients that are Mexican products can be found in a local Mexican store, or some stores have a Mexican products aisle. 
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)