Tucson Tostadas Recipe
3 med. tortillas (flour), buy a big one that would fit into your pan
1/2 lb. sliced peppers (Poblano OR any mild chili)
Oil or lard to fry
1/4 cup finely chopped fresh Coriander
Cheeses:
1/3 lb. grated Anejo
1/2 lb. shredded Oaxaca
1/2 lb. shredded Monterey Jack
Oven should be preheated to around 350′ F. When you use the fresh poblano peppers, they should be roasted, skinned and seeded and when you use the canned ones then just wash then drain peppers. Cut peppers in creative slices that are quite thin.
Onto a large pan for frying, fry up each tortilla using oil or lard just until they turn brown & golden.
Then, put them onto paper towels so that oil is drained off & put the tortillas onto a sheet for baking or onto a pan for pizzas.
Even if lard isn’t good for us, it’s already established that the tortillas will taste better if lard was used instead of oil.
After tortilla cools and hardens then cover them using a very thin layer of the Oaxaca and with Monterey jack then crumble up anejo cheese atop the other layers of cheeses.
Sprinkle coriander atop the anejo layer then layer out slices of pepper into a pattern that is geometric atop cheeses. Cook in your oven for about 5 mins. or just until cheese melts but isn’t brown.
Take them out of oven & using a cutter for pizzas, cut them in individual slices and serve them right away.
