How to make Mini Tostadas

Copyright 2010 Bill Yovino
Copyright 2010 Bill Yovino

Pretty to look at and very tasty, these treats will be a big hit with your guests. You can make all of the components ahead of time and assemble the mini tostadas just before serving. Use the homemade salsa shown below rather than store bought salsa in a jar, which is too salty for this recipe.

  • 1 cup of homemade salsa (recipe follows)
  • 1 jar store-bought Con Queso salsa
  • 1 package taco seasoning
  • 1 pound chop meat
  • 1 bag Scoops tortilla chips

Make the taco meat according to the instructions on the seasoning mix packet. Fill each tortilla chip with meat. Add some con queso sauce, then top with fresh salsa. If making ahead, store the meat in the refrigerator and reheat just before assembling. If the Con Queso sauce has been stored in the refrigerator, heat it briefly with the lid off or it will be difficult to drizzle it over the taco meat.

Fresh Salsa

Quick and easy, this salsa is very fresh tasting. Use homegrown or vine-ripened tomatoes if possible.

  • 1 cup finely chopped tomatoes, seeds and juice removed
  • 1 jalapeno pepper, very small dice
  • 1 clove garlic, mashed to a paste
  • juice of 1/2 a lime
  • salt and pepper to taste

Remove the tops of the tomatoes and squeeze out the juice and seeds. Finely chop the tomatoes and combine with the rest of the ingredients. Cover and refrigerate until needed.

Note: Jalapenos can vary greatly in the amount of heat they contain. Taste a small piece before you add the it to the salsa and reduce the amount if necessary.

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