Gimme That Crunch!

Way back a long time ago, Saturday nights were a ritual. My sisters and I would go to El Novillero every Saturday night for dinner. Same restaurant, same booth, same order week in and week out.

The first time I ate at what would eventually become the best Mexican Restaurant in all of Sacramento, it was nothing more than a Taco Stand that could seat about 28 people. Today it is two-stories of authentic Mexican dining.

Back then I had two favorites. The first was Chicken Tacos on a hard shell. The other was Chorizo with Eggs. As my sisters and I married, sister-night-out faded. But we each brought our husbands to this popular spot. It became one of those married date night spots. I’ve told Hubby before we move to Tennessee, we need to have one last meal at El Novillero.

Today is Crunchy Taco Day. Now I know after this introduction, you’d be expecting Hard Shell Chicken Tacos. Yeah, no. Hubby is not a big fan of Chicken Tacos on any kind of shell. And when it comes to Beef or Chorizo Tacos, my guys prefer the soft shell. Hard Shell Tacos break apart, and since men typically lean back while eating, they end up with taco meat in their laps. Leaf forward, over the plate like ladies do and that might not be such a problem.

In the past we’ve had Tostadas (with their beautiful crunch) instead of tacos. I thought maybe some street size hold in your had Tostadas might be fun. Enjoy! And Happy Chunky Taco Day even if these are Tostadas.

Spicy Street Tostadas
Street Style Tostada Shells
18 Street-size Corn Tortilla Shells
Oil for frying

In a non-stick skillet over medium to medium-high heat, heat oil until just beginning to bubble. You want enough oil to allow tortilla to float gently above about 1/4 inch (or more) hot oil.

When oil is ready, fry tortillas a few at a time until lightly crisp, turning as needed to prevent shell from burning.

Once both sides are crisp, lift from oil with tongs and allow excess oil to drip back into the pan.

Place tostada paper towels to dray. Blot well on both sides to remove any remaining excess oil. Set aside until ready to use.

Spicy Meat Layer
1 lb Ground Beef
1/2 lb Chorizo
2 tablespoons Taco Seasoning
1/4 cup Beef Stock
1 tablespoon Masa Flour

In a large cast iron skillet, crumble the ground beef and chorizo meat together. Over medium-high heat, brown the meat mixture, breaking it into small pieces as it browns. DO NOT DRAIN right away. Add seasonings to absorb some of the fat (it’s packed with flavor).

Transfer meat to a colander that is inside a large bowl to catch the grease. (This prevents the unwanted grease from going down the sink and making a mess of your pipes. Once drained, simply discard grease into a can and toss). 

Using a wooden spoon, stir the meat while in the colander to drain completely without squeezing out the good stuff. Once meat has completely drained, return to the skillet. If there are any large pieces remaining, break them into small pieces.

Return meat to the skillet. Sprinkle with taco seasoning, beef stock and Masa flour to bind the meat together. Keep warm.

Refried Bean Base
1 can Jalapeño Refried Beans
1 tablespoon Bacon Drippings or Lard

Place beans in a microwave safe bowl. Top with drippings or lard. Cover and warm for about 3 minutes. Stir lard into the beans to make them easier to spread. Set aside.

Finishing Touches
3/4 cup shredded Mexican Cheese Blend
18 Nacho Jalapeño Peppers or as needed

Heat broiler element in the oven.

Arrange Tostada Shells on a large baking sheet without over-crowding. (If necessary use two pans). Divide warmed refried beans among the shells, spread with the back of a spoon. Divide meat among the shells, scatter meat over the beans. Scatter cheese over the meat, finish with a sliced Jalapeño Pepper in the center.

Place baking sheet(s), one at a time, in the heated oven. Broil just long enough for the cheese to melt, about 3 minutes or so. Transfer finished tostadas to a large serving platter, broil next batch.

Garnishings
1 cup Sour Cream
1 Avocado
2 Roma Tomatoes
6 Lettuce Leaves

Place sour cream in a bowl alongside the platter of Tostadas. Seed and dice tomatoes, place in another serving bowl. Peel and dice avocado, place in a third bowl. Stack lettuce leaves, roll tightly and shred. Place in the final serving bowl. Be sure to include spoons and tongs necessary for serving each type of garnishing.

Note: Garnishing may be prepared in advance, covered and held in the refrigerator until ready to serve.

Everyone can garnish their Street Tostadas according to their own tastes. Serve with margaritas and call it a party.

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Blessed are they who have kept the word with a generous heart
and yield a harvest through perseverance.