Tuesday, September 9, 2008

Tostadas and Spanish Rice

I am all about simple suppers-- especially on Tuesdays because I have mutual. So tonight we had tostadas....super easy yet yummy! I actually got these recipes from a lady who showed our Young Women how to make traditional Mexican food. It was so delicious! Tonight I made the carne molida, but saved time by using canned refried beans and store-bought gaucamole. Top tostada shells with refried beans, ground beef, queso fresca cheese, tomatoes, lettuce, guacamole, sour cream, salsa or whatever your heart desires. Enjoy!

Carne Molida (Ground Beef)

4 lbs ground beef
3 Tbsp. cooking oil
1 Tbsp. garlic salt
2 Tbsp. seasoned salt
1/4 tsp. black pepper

(I usually only make a quarter of this recipe)
In a large frying pan over medium-high heat, heat the oil until it is shimmering but not smoking. Add ground beef, garlic salt, seasoned salt and black pepper. Mix well and stir often. Brown beef (well done).


3 medium avocados
1 cup sour cream
2 1/2 cups milk
3 tsp. salt
1/8 cup chopped onion
2 Serrano chili peppers

Blend all of the ingredients very well. This guacamole recipe is a little runnier than most...perfect for spreading on tostadas.

Frijoles Fritos (Refried Beans)

3 Tbsp. corn or vegetable oil
5 cups cooked beans (boiled) pinto of peruano
1/2 tsp. ground cumin
1 cup bean juice

In a large frying pan over medium-high heat, heat the oil until it is simmering but not smoking. Add beans, cumin and bean juice. Boil, stirring occasionally so beans don't stick to bottom of pan. When boiling, lower heat and mash beans with potato masher until well mashed. Return to medium-high heat until they boil. Turn off heat and let sit for 5 minutes.

Sopa de Arroz (Spanish Rice)

2 cups rice (long grain white rice)
4 cups water
4 Tbsp. cooking oil
1/3 cup chicken bullion
2 medium tomatoes cut in 4 pieces
1/3 cup chopped onion

Blend tomatoes and water. Set aside.
In a large skillet over medium-high heat, heat the oil until it is simmering but not smoking. Brown rice. Add onion. Cook onion rice mixture, stirring frequently, about 4 minutes until onions are softened.
Add tomato mixture to rice using a colander. Bring to a simmer. Add chicken bullion. Bring to a boil. Cover. Lower heat and cook 15-25 minutes.
The trick to know if rice is ready is to stick a spoon in the middle of the skillet and check if there is still any liquid left. If there is no liquid, the rice is ready. Turn off the heat and let sit for 5 minutes.


Curt and Shawna said...

ooo! that looks really good! I am adding it to my menu right now!!

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