A favorite meal lately in our house has been Tostadas. People define them differently, but basically- in our home - they are a flat, open faced taco pile. I don't know if you make them, but I like that they are a change of pace from soft tacos and burritos and yet a lot easier to fill and eat than hard shell tacos. AND they can be eaten with your hands (forks are optional).
They are so delicious, quick and made-to-order! We made them with leftover rotisserie chicken and refried beans last week.
|We make them by putting the meat or beans on a flat taco shell and top with shredded cheese|
|and warm on a baking sheet in the oven for a few minutes until it's warm and the cheese is melted.|
|Guacamole- [My favorite way to whip up some guac is: 2 ripe avocados, smashed; 2 cloves of minced garlic; the juice of one lime; a sprinkle of coarse salt; and a large spoonful of salsa (whatever is nearby). Stir and eat. YUMMY!]|
And to add some excitement to the meal you need to try this dip!
A few weeks ago, at the Social Work department Chili supper that I wrote about, my student Bryan brought this delicious dip to share! He had asked me at class earlier in the week if the students were to bring anything. I told him that he was free to bring anything if he wanted to, but nothing was required, or expected. He brought a bowl of this dip and we were glad he did!
It's tangy, creamy and so flavorful. You can alter the amount of kick it has to your liking.
It's similar to Chuy's Creamy Jalapeño dip, if you have ever had it (just a little thicker).
Cilantro Sour Cream Dip
16 oz. sour cream
1 bunch of cilantro
1 clove garlic
1/2 package of dry Hidden Valley Ranch dressing mix
1/4 cup light mayonnaise
juice of 1 lime
Seed and chop the jalapeños (You can leave in just a bit of the seeds and membrane if you like the dip to be spicier.)
Wash and trim the cilantro of thick or long sections of stem.
Chop garlic cloves
In a food processor or blender, add all of the ingredients. Pulse till it is a soft and creamy constancy.
Serve with chips, on tacos, as a mexican taco salad dressing.
P.S. I asked my son's permission to write about this "eating fork food with hands situation" on my blog. He said, "well, it's true, so yes, you have my permission".