Susan turned me on to these--she said they were much better than laboriously baking or frying tortillas at home for tostadas--and she's right. They are uniformly crisp and just strong enough to support lots of toppings.
This casual tostada meal had beans, shredded pork, cheese, and the various toppings pictured here.
And these are tangerines from our tree. We got about three dozen this year. They are seedy and hard to peel, but very sweet and flavorful.
No comments:
Post a Comment