Yesterday’s post included the reasons why I am so thankful to be a blogger. Today’s recipe reminds me of another blessing that many of us get to enjoy and should be very thankful for: Leftovers. Yes, leftovers. Not just food but leftovers too. I can’t speak for you but I bet many would agree that even before eating the thanksgiving turkey, we are already thinking about the leftovers and the yummy things we can do with them. Considering that millions don’t have the same opportunity, I feel very blessed. Leftovers are definitely a sign of abundance and that is why today I give thanks for them and encourage you to reflect on this as well.
p class=”MsoNormal” style=”mso-spacerun: yes;”>So today is Lunes Latino and too keep the leftover theme I am bringing you a recipe that is full of Latin soul and packed with Thanksgiving leftovers. Make this recipe and you will be thanking me later. The leftovers used in this banging tostata are great but the best part is the crunchy tostada base made with Maseca’s instant corn masa flour. The tostada base is extremely easy to make and the reward is huge. Have you ever bought tostadas in the store? Most of them come broken so you lose more than what you get. Making them yourself will impress your friends and family and will guarantee getting perfectly round and more tasty tostadas.
Here is how you make them:
To make tostadas, you first start by making tortillas that will then be fried. Besides the corn flour, all you will need is water and a touch of salt but if you would like to enhance the flavors, add some spices too. I used garlic powder, paprika and cayenne pepper.
The dough should not be sticky nor crumbly. As you can see below, you should be able to form golf ball size dough balls to then press them into the tortilla shape. Traditionally, experts would use their hands to form the tortillas or a tortilla press, but I placed the dough balls in between two greased wax paper sheets and pressed them down with a pie pan. It works wonders!
Fry the tortilla discs in very hot oil for 1 to 2 minutes on each side. They may crack on one of the sides but they should not disintegrate. The cracks are just part of the rustic homemade look.
Now that you have the base for the tostadas done, it is time to top ‘em Thanksgiving style. Here is how:
- Reheat leftover cranberry sauce and season it with cumin, cinnamon and cayenne pepper. Once at room temperature, spread it as the first layer of the tostada.
- Top the cranberry sauce with shredded leftover turkey.
- For the next layer use a mixture of greens and fresh cilantro.
- For the top layer add a few slices of mandarin oranges.
- Lastly drizzle the tostada with soften sour cream or Mexican crema and to make it even more festive sprinkle the tostada with pomegranate seeds.
This exact combination it is simply perfection. I am telling you, it won’t disappoint so please, please try it and tell me what you think.
Happy thanksgiving! May you be thankful today and always for little things like leftovers. Enjoy!
- 1 cup maseca instant corn masa flour
- ½ cup plus 3 tablespoons water
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon salt
- With your hands, combine all ingredients to form a dough or masa.
- The dough should not be sticky, if so add a bit more corn masa flour
- If on the contrary the dough feels dry and crumbly, then add one more tablespoon of water at a time until you achieve the right consistency, which should be a soft and manageable dough.
- Form 10 balls of about the size of a golf ball
- Press them with a tortilla press or place them in between two greased wax paper sheets and use a pie pan to press down. (See image explanation above)
- Once you have your tortilla discs you could grill them in a pan for soft tortillas or you can deep fry them in very hot oil to make tostadas like I did.