Thursday, July 21, 2011

Mexican Summer Lunch

The weather in Sweden this summer has been very very Swedish. Rain, sun, cold, hot, more rain, more sun is just normal for Swedish summers; not like the past couple of years with extreme heat and barely any rain.

On sunny days I like to make Mexican Tostadas with Agua de Sandía (Watermelon Ade) for lunch. This is a very easy to make dish that is great for vegetarians/vegans (they can top it with whatever is suitable), children, picky eaters, and everyone else!

I will not give exact amounts but just the basics for a single tostada.


Corn Tortilla/s (a couple of days old and quite dry)
Mexican refried beans (brown or black)
Shredded cooked chicken (or other topping)
Shredded lettuce
Sliced onion (optional)
Sour cream
Fresh cheese (Greek Feta is fine)

Fry the tortilla in plenty of hot oil. Drain excess oil on paper towels. Spread refried beans, top with chicken, lettuce, onion, sour cream, cheese, avocado slices, and some hot salsa to taste.


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