Craving one thing each fast and crunchy as I patiently anticipate the plumber, I made a decision to cheer myself up with one among my favourite no-cook Mexican dishes, tostadas. They’re constructed on corn tortillas which were baked or fried till crispy — both do-it-yourself or commercially made and bagged — after which topped with issues like refried beans, cheese and a favourite protein.
SPICY SHRIMP TOSTADAS
For the sauce
5 ancho chiles, cleaned
2-3 chipotles in adobo
Zest of 1 orange
Juice 1/2 orange
3/4 cup rice wine vinegar
1-inch knob recent ginger
1/2 teaspoon oregano
1/2 teaspoon allspice
1/2 medium white onion, peeled and diced small
2 tablespoons sugar
1 1/4 cup vegetable oil
Kosher salt to style
1 pound cooked and peeled shrimp
For meeting
8 tostada shells
Romaine or butter lettuce leaves, chopped
1/2 cup diced cucumber
1/4 cup diced white onion
8 cherry tomatoes, quartered, for garnish
Crumbled queso fresco and/or Cotija cheese, for garnish
Cilantro leaves, for garnish
Instructions: Put together sauce. Wipe chilies with a moist paper towel to take away mud, then use a knife or scissors to chop a slit down the facet to take away the seeds, veins and stem.
Soak roasted chilies in a bowl of sizzling water till gentle, about quarter-hour. Drain, then place in blender with chipotles, orange zest and juice and vinegar, and pulse till the chilies and zest are finely minced. Add ginger, oregano, allspice, onion and sugar.
With blender operating, slowly add vegetable oil till emulsified. Add salt to style, then put aside when you put together shrimp. You might also need to add extra orange juice, sugar or vinegar to style.
Lower shrimp into bite-sized items, place in a big bowl and toss with desired quantity of ready sauce. (I added about 1/3 cup; add extra when you prefer it saucy. You should have greater than you want.)
Heat tostadas in a 350-degree oven for 4-5 minutes, then place on particular person serving plates, 1 per serving.
Prime tostadas with chopped lettuce, cucumber and onion. Add sauced shrimp after which garnish with cherry tomato quarters, crumbled cheese and cilantro leaves.
Serves 8 as an appetizer, or 4 as a lightweight meal.