Hello beautiful people!
My heart still so broken after the devastating earthquakes that hit several towns in my beloved country Mexico. Thousands of people lost their home and their loved ones.
Being so far away from home at this difficult moment, makes me feel so vulnerable and impotent. The last previous weeks I’ve been so anxious, sad, angry and very, very sensitive.
I don’t remember feeling like that before in my entire life and I just don’t know how to fix myself again 🙁
In Mexico when hard times arise we use to say “Panza llena, corazon contento” (When tummy is full the heart is happy) so I decided to make these Guacamole & cream Mexican Tostatidas (flat taco shells) to cheer up myself a little bit and guess what, it worked 🙂
I love cooking Mexican food, it has the attribute to make people happy so I believe it’s a good start to feeling better.
The following recipe is a personal little tribute to my country Mexico an it’s beautiful, compassionate and brave people that might be going through very difficult times right now.
I might be so far in distance from Mexico but my heart is closer than ever. I keep praying for you Mexico, I keep strong for you.
Enjoy the recipe!
From Sonora, Mexico to the World
This recipe is originally from the northern state of Sonora, Mexico. It’s super simple and very yummy. The best thing of this recipe is that there is an un-cooking meal, it doesn’t require any heat only some quick chopping and assembling work.
These tostaditas are great as an entree for a Mexican dinner or as a snack for anytime of the day. They are also the perfect and quickest Mexican finger food for any party or special event.
I suggest to serve and eat Guacamole & cream tostaditas immediately after preparation in order to keep their natural crunchiness.
A soggy tostada will be a horrible experience we don’t want to give to ourselves or to our guests so keep an eye on it.
What do you need
To make these amazing recipe I bought Ranchero tostadas from my local Woollies in Sydney. I know that they are available in many different supermarkets and food stores across Australia but check their website for a more precise information.
Once you have got your tostadas, you are ready to prepare the guacamole, which is the main ingredient in this recipe. Click here to follow my easy guacamole recipe from a previous post.
The complementary ingredients to build your tostaditas and make them look beautiful and succulents are fresh cream, feta cheese, lettuce and pickled jalapenos. If you don’t do dairy like me, you might like to replace the cheese and cream for a non-dairy version but I personally prefer to skip these ingredients. The guacamole is already full of flavour so you won’t miss this at all.
For a mild version of this recipe just omit the pickled jalapenos but if you are more on the spicy side, you can add a little bit of the jalapeno juice from the jar/can plus the jalapenos. It will give an extra hit and a delicate tangy flavour to your dish. You’ll love it!
To know more about my stories and Mexican food follow me in Instagram @chilisalt.
- 1 pack Mexican tostaditas "Ranchero"
- 2 cups of fresh Mexican guacamole
- 1 cup sour cream
- 200 gr fresh feta cheese, crumbled
- 1 ½ cup lettuce, finely shredded
- Pickled jalapenos
- Cover each tostadita with a tablespoon of fresh Mexican guacamole
- Top the tostaditas with some lettuce, cream, cheese and pickled jalapenos as desired
- Serve and eat immediately