Building a better taco

As a kid, I loved having tacos for dinner, but could hardly convince my dad to ever make them. I guess assembling all the proper parts was too much trouble. What I’m sharing tonight are not tacos, but something better, I think.

Jay calls these “Poor Man’s Tostadas” and we had them for the first time last week before our first Braves game of the season. They came together quickly and were delicious! We started with a corn tostada instead of a taco shell… important to the stability of the end product, I think. We used warmed refried beans spread in a thin layer over the tostada as the base for the yummy things and as a “glue” to hold it all together.

We made a meat-free version, hence the “poor man” title, with boiled carrots and potatoes in place of any meat. On top of that we added a crumbly Mexican cheese called queso fresco, diced tomatoes and diced jalapenos.

The final touches were sour cream, fresh cilantro and a green tomatillo salsa.  All very yummy!

A proper approach is necessary, so that you don’t lose the whole thing in your lap. It’s definitely worth the trouble balancing it all, though. I’m trying to dream up something besides potatoes and carrots that might be used as an alternate… any ideas?


10 thoughts on “Building a better taco”

  1. We make a similar meal but roast veggies on hand like peppers, zucchini, mushrooms, onions and garlic for the topping. Guacamole is another good topping. I just mash avocados and add some bottled salsa.

  2. ah, the delicious tostada. i have been eating them since i was knee-high to a grasshopper. They have evolved now to a salad: fried corn tortilla, topped with beans and cheese, spring mix lettuce, avocado, black olives, grape tomatoes, salsa and sour cream (sometimes cottage cheese — that’s MY poor man’s edition). I don’t even try to pick them up any more — knife and fork for this gal!

Leave a Reply

Your email address will not be published. Required fields are marked *