| 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 | t | Salt |
| 1 | White onion, finely chopped | |
| 2 | Tomatoes, peeled and finely | |
| chopped | ||
| 2 | Chiles serranos, finely | |
| chopped 2 | ||
| To 3), To 3 | ||
| 2 | T | Finely chopped cilantro |
| 1/4 | c | Freshly chopped oregano, or |
| 3/4 teaspoon | ||
| dried oregano | ||
| Salt to taste | ||
| 1 | Lime, Juice of | |
| 32 | Dried shrimp, shelled or 32 | |
| fresh baby shrimp | ||
| cooked |
INSTRUCTIONS
1995 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 Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2394
Calories From Fat: 992
Total Fat: 110.7g
Cholesterol: 259mg
Sodium: 3736mg
Potassium: 2395.3mg
Carbohydrates: 286.8g
Fiber: 30.8g
Sugar: 14.2g
Protein: 68.7g