This is probably the shortest lapse between meal and blog known to man, but I’m much too proud to sit on this one. About 45 seconds ago, I finished the best tostada this side of the…Mason-Dixon Line? Sure, why not. It was the BEST tostada this side of the Mason-Dixon Line.
How did I make it, you ask? The innards were pretty simple. I started with a corn tortilla and topped it with refried black beans, 1/4 of an avocado, a lime juice, cayenne pepper and cilantro mix, and hot jack cheese:
From there, I got all fancy. A traditional tostada is just a toasted tortilla topped with a combination of delicious Mexican ingredients, but it’s no secret that I prefer the security of TWO toasted things wrapped around my delicious ingredients. There’s something comforting about that. Food enveloping other food? It’s a beautiful thing.
That said, I decided to one-up the traditional tostada by putting another corn tortilla on top. I almost out-fancied myself right then and there. Rather, I kept going and put the whole thing in the oven at 375 degrees for about 10 minutes.
It got just the right amount of crispy/browned, so I removed it from the oven. I cut it into fourths, and served it alongside some chipotle salsa. It already looked pretty damn fancy, but I wasn’t done yet.
Rather than eat yet another pool of homogenous red salsa (snore), I added some color with cilantro garnish. Like, what? Since when do I garnish things? I didn’t grow up eating gold OR bathing in diamonds, but I garnished that dish like a damn aristocrat. And – I can’t say for sure – but I bet it tasted slightly better than gold: