Have a festive holiday with these recipes from Christy Vega, including tostada chiquita.
Recipe: Tostada chiquita (on this page) Recipe: Casa Vega corn elotes (on this page) Recipe: Coconut margarita (on this page) Recipe: Virgin coconut margarita (on this page)In a 10” pan add one inch of oil and then heat it up to 175 degrees F. Then dip the corn tortillas until the tortillas get crispy and brown. If using chorizo, in a bowl using a wooden spoon, mix the refried bean and chorizo together. If not using chorizo, simply mash up the beans. To assemble the tostadas, on the bottom of a small plate add a table spoon of bean mixture. Then place the tostada directly on top of the beans. Add another 1-2 tablespoons of the bean mixture and spread around the center of the tostada. Toss the lettuce in your favorite vinaigrette in a separate bowl, the more robust the better. Then top the tostada in this order: lettuce, tomatoes, beets, and sprinkle with parmesan cheese.
Serves 4
Place corn in a large pot of water and add salt. Cook for 45–60 minutes until corn is soft. Cut each cob into three pieces, and place wooden sticks inside the center of the cob. Add crema (make crema by mixing all ingredients together until smooth), using a plastic spatula and cover all around the elote. Sprinkle cheese all around. Add chili powder or Tapatio hot sauce.
When making a large batch, place cheese in a shallow dish and roll the elote in the cheese.
4 servings
Rim glass with lime wedge and then dip in coconut or sugar. Add all ingredients to blender with ice. Blend well. Add more ice if needed.
For fun: Rim glass with toasted, shredded coconut or sugar.
Add ingredients to blender with ice. Blend well. Add more ice if needed. Top with whip cream.
Safety tip for parents: Serve in a different size (usually smaller) glass to distinguish non-alcoholic drinks.
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