| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Gma2 | 1 | servings | |
INGREDIENTS
| 1 1/4 | lb | Fresh masa or equivalent made with masa |
| ; harina | ||
| 1/3 | c | Warm water |
| 1/2 | c | Vegetable oil or lard |
| 1/2 | ts | Salt |
| 1 | sm | White onion; finely chopped |
| 2 | Tomatoes; peeled and finely | |
| ; chopped | ||
| 2 | Chiles serranos; finely chopped (2 | |
| To 3) | ||
| 2 | tb | Finely chopped cilantro |
| 1/4 | c | Freshly chopped oregano; or 3/4 teaspoon |
| ; dried oregano | ||
| Salt to taste | ||
| 1 | Lime; Juice of | |
| 32 | sm | Dried shrimp; shelled, or 32 |
| ; fresh baby shrimp | ||
| ; cooked |
INSTRUCTIONS
FOR THE DOUGH FOR THE SAUCE FOR THE SHRIMP Prepare the dough: Put masa in a bowl and add water, oil and salt. Knead for 3 minutes. Heat a comal or griddle for 20 minutes and prepare a tortilla press. Form 24 balls. 1 1/2 inches in diameter; from the masa, and make tortillas. Cook on the comal until crisp. Keep warm. Prepare the shrimp: If dried shrimp are salty, soak in cold water for ten minutes. Drain well. Set aside Prepare the sauce: Combine onion, tomato, chiles, and cilantro in a bowl. Season with oregano and salt, and mix. Add lime juice. To assemble the tostaditas: Place shrimp on top of tortillas, and cover with tomato sauce. Serve 3 tostaditas on each of 8 plates. Makes 24 Tostaditas For a light lunch or an appetizer, dried shrimp are placed on tortillas and covered with tomato sauce. The Best of Quintana by Patricia Quintana, Stewart Tabori Copyright 1995 Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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