Tostadas Tapatias (Guadalajara-Style Tostadas)

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            FOOD FUNNY
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Thanks to my friend Celia in Atlanta for this one:

It Could Be Dangerous if...

Eggs. When something starts pecking its way out of the shell, the egg
is probably past its prime.

Dairy Products. Milk is spoiled when it looks like yogurt. Yogurt is
spoiled when it starts to look like cottage cheese. Cottage cheese is
spoiled when it starts to look like regular cheese. Regular cheese is
nothing but spoiled milk anyway, and can't get more spoiled than it
already is. Well, it can, but it rarely gets that far. You can
always cut off the fur coat it grows.

Meat. If opening the refrigerator causes stray animals to congregate
outside your kitchen door, the meat is spoiled.

Lettuce. This is spoiled when you can't get it off the bottom of the
vegetable crisper without Comet.

Carrots. A carrot that you can tie in a clove hitch is not fresh.

Chinese Food. If the carton must be cut away to remove the contents,
suspect them.

Potatoes. Fresh potatoes do not have roots, branches, or dense leafy
undergrowth.

Canned Goods. Any canned good that has become the shape or size of a
basketball should be removed from the premises. Wear a helmet.

Mayonnaise. If eating it makes you violently ill, mayonnaise is
spoiled.

Artichokes. Discard these when the points have become as tightly
furled as porcupine quills.

Flour. Flour is spoiled when it wiggles.

Raisins. These should not be harder than your teeth.

Wine. It should not taste like salad dressing.

Chip Dip. If you can take it out of its container and bounce it on
the floor, it has gone bad.

Unidentified Items. Tupperware containers should not burp when
opened.

Rule of Thumb. Most food cannot be kept longer than the average life
span of a hamster. Keep a hamster in your refrigerator to gauge this.

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            TODAY'S RECIPE
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I'm hungry for some authentic Mexican food, how about you? Here
is the menu this week:

Monday's Starter
Tostadas Tapatias (Guadalajara-Style Tostadas)

Tuesday's Soup or Salad
Jitomates Rellenos de Guacamole (Toamtoes Stuffed with
Guacamole)

Wednesday's Side Dish
Hoingos con Chipotle (Mushrooms with Chipotles)

Thursday's Entree
Pollo en Mole Verde (Chicken in Green Sauce)

Friday's Dessert
Arroz Almendrado (Almond Rice Pudding)

Tostadas are corn tortillas that have been fried crisp and topped with
just about anything. In Mexico small, individual tortillas would be
used, but elsewhere a handful of corn chips makes an excellent
substitute. My American readers will recognize this traditional dish
from Guadalajara as the ancestor to nachos.

Tostadas Tapatias (Guadalajara-Style Tostadas)

3 chorizo sausages*
2 cups (500 ml) refried beans, canned or recipe below
24 4-inch (10 cm) corn tortillas, or 12 4-inch (20 cm) corn
tortillas, fried crisp, or a small handful of prepared corn
chips per person
2 cups (500 ml) shredded lettuce
Red wine vinegar to taste
Olive oil to taste
Salt and freshly ground pepper to taste
1 onion, finely chopped
1-2 ripe avocados, peeled, pitted, and chopped
1-2 tomatoes, chopped

* Available in most American supermarkets and at Hispanic specialty
shops

Remove the casing from the chorizo and brown the meat in a skillet
over moderate heat, breaking the meat into small pieces as it cooks.
Heat the refried beans. Divide the fried tortillas or corn chips
between 4 to 6 individual serving plates and top with the beans
followed by the chorizo. Toss the lettuce with vinegar, oil, salt,
and pepper, and place on top of the chorizo. Garnish with onion,
avocados, and tomatoes. Serves 4 to 6.

Refried Beans

2 Tbs (30 ml) bacon drippings or vegetable oil
1 - 2 cloves garlic, finely chopped
1/4 tsp (1 ml) ground cumin
3 cups (750 ml) cooked and drained pinto beans
Salt and freshly ground pepper to taste
Grated Monterey jack or Cheddar cheese

Heat the fat in a skillet over moderate heat and saute the garlic and
cumin for 2 to 3 minutes. Add the beans and mash with a potato masher
or fork until thoroughly mashed. Season with salt and pepper and
simmer uncovered for 5 to 10 minutes. Serve topped with grated
cheese. Serves 4 to 6.
Received on Mon Jul 12 09:20:59 2004