Guacamole tostadas from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 68) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melanie on January 01, 2012

    Loved this. I made it to share with friends at a BBQ and it was a big hit. I roughly doubled the recipe and was glad I did. Instead of using dried beans I simmered the onion and garlic in some water until cooked and then stirred in tinned black beans. Simmered for 2 min before pulsing in food processor with spices etc. I also reduced the chilli and butter and cut the olives out completely. Also - I deseeded the tomatoes before chopping, reduced the cheese and halved the spring onions.

  • PrincessK on February 06, 2011

    p. 67 works fine with canned beans, but you need to add water about 1/4 cup

  • Breadcrumbs on February 02, 2011

    p. 67

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