Wednesday while I was out and about making sales calls, I stopped into a Hispanic store to cruise for supplies. They carry authentic food stuffs from Mexico, with a good selection of items not found at the local grocery store. It is in a decidedly rough neighborhood (missing person from bar two stores down found that day-dead about a mile away by some railroad tracks!) but in mid day, it's pretty safe. I picked up some red jalepeno salsa (La Victoria) which is hot, tasty stuff! I also got a product I had never bought anywhere- a package of homestyle tostadas from Mexico! They were about 20 in a pack, and twice as thick as any I have seen from Ortega or Old El Paso brands. That night, I took fried, seasoned ground sirloin, chopped lettuce, diced fresh tomatos, finely shredded co-jack cheese, micro'd them 'til warm with cheese melted- and we had "wet" tostadas! Then topped with that salsa and we were eating in nothing flat! In an earier post, I covered the local food sensation, the "wet" burrito which we all determined was a dry burrito with melted cheese all over it. Same thing goes here- without melting the cheese over the tostada, it would have been something you've all seen before(I hope!). Melting the cheese helps keep it all together for less fallout of toppings or messy eating! I'm thinkin' about doing a beef brisket this week-end- we'll see.....
