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<\/a><\/div>\nJay calls these “Poor Man’s Tostadas<\/a>” 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.<\/p>\n 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<\/a>, diced tomatoes and diced jalapenos.<\/p>\n The final touches were sour cream, fresh cilantro and a green tomatillo salsa.\u00a0 All very yummy!<\/p>\n 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?<\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading Building a better taco<\/span> <\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n