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Southwestern Cookbooks


 
TORTILLA LOVERS COOKBOOK

Author:  Bobbi Fischer

ISBN:  978-1-885590-13-8

Pub Date:  4/15/1996

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

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ABOUT THE BOOK
From the Publisher
More than 60,000 sold! From tacos to tostadas, enchiladas to nachos, every dish celebrates the tortilla! More than 100 easy to prepare, festive recipes for breakfast, lunch and dinner. Filled with Southwestern flavors!
 
SAMPLE RECIPE
Tostadas de Carne y Cerveza (Beef & Beer Tostadas)
1 lb. GROUND BEEF
4 GREEN ONIONS, diced
1 can (4 oz.) TOMATO PASTE
1 can (12 oz.) BEER
1 can (4 oz.) GREEN CHILES, diced
1 clove GARLIC, minced
1 Tbsp. CHILI POWDER
1/2 tsp. SUGAR
1 can (16 oz.) REFRIED BEANS
VEGETABLE OIL
8 CORN TORTILLAS
2 cups CHEDDAR CHEESE, shredded
1 head LETTUCE, shredded
2 med. TOMATOES, chopped
2 RIPE AVOCADOS, peeled, seeded and diced

In a large skillet, sauté ground beef and onion. Cook until beef is browned. Drain, if necessary. Add tomato paste, beer, green chiles, garlic, chili powder, and sugar to the beef and onions. Heat until mixture begins to boil, then reduce to simmer. Continue to simmer uncovered for approximately 20-30 minutes, or until thickened, as desired. Let stand. Next, place refried beans in small saucepan and heat.
Heat 1/4 to1/2-inch vegetable oil in small skillet until hot. Dip each tortilla into heated oil. Cook each side for approximately 20-40 seconds, or until crisp and lightly browned. Place on paper towel to drain.
When ready to serve, prepare each tostada separately. Spread generous amount of beans over top of tortillas and layer with meat mixture to cover beans. Sprinkle cheddar cheese over mixture. Add lettuce and tomatoes. Top with avocado and serve warm.

Serves 4.
 

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