| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Onion; chopped fine |
| 2 |
|
Garlic cloves; minced |
| 2 |
tb |
Vegetable oil |
| 2 |
lb |
Ground pork |
| 1/3 |
c |
Raisins |
| 1 1/2 |
c |
Tomato sauce |
| 1/2 |
c |
Sliced pimiento-stuffed green olives |
| 3/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground cloves |
|
|
Vegetable oil for frying the tortillas |
|
|
Twelve 7-inch corn tortillas |
| 3 |
c |
Shredded romaine or iceberg lettuce |
| 1 1/2 |
c |
Thinly sliced red onion or coarsely |
|
|
; grated radishes |
INSTRUCTIONS
FOR THE PICADILLO
Make the picadillo:
In a large heavy skillet cook the onion and the garlic in the oil over
moderately low heat, stirring, until the onion is softened, add the pork,
and cook the mixture over moderate heat, stirring and breaking up any
lumps, until the pork is no longer pink. Pour off any excess fat, add the
raisins, the tomato sauce, the olives, the cinnamon, the cloves, and salt
and pepper to taste, and simmer the mixture, stirring occasionally, for 10
to 15 minutes, or until it is thickened. The picadillo may be made 1 day in
advance, kept covered and chilled, and reheated before proceeding.
In a skillet heat 1/4 inch of the oil over moderately high heat until it is
hot but not smoking, in it fry the tortillas, 1 at a time, for 30 seconds
to 1 minute, or until they are crisp and golden, and transfer them with
tongs as they are fried to paper towels to drain. Arrange the tostada
shells in one layer on platters, divide the picadillo among them, and top
it with the lettuce and the onion.
Makes about 12 tostadas, serving 6 to 8.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus is my Lifeguard!”