Basic corn tostadas and tostaditas from Convivir: Modern Mexican Cuisine in California's Wine Country (page 28) by Rogelio Garcia and Andrea Lawson Gray

  • canola oil
  • masa
  • Serves : 8-16

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

Accompaniments: Summer pozole with scallops and corn; Oxtail soup with summer squash and cabbage; Winter pork rib "pozolon" rojo with cabbage, chayote, and potatoes; Beef tongue salpicón with mint

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.

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