Cotija Tostada Appetizer
Make this dish featuring Cotija cheese and discover a recipe that may become a favorite. The combination of these ingredients just explode with a rainbow of flavors embedded in a bed of fresh crisp tomatillo and purple onion. This recipe was given to me by Meche Malacara Jimenez while I was visiting Guadalajara, Mexico this summer. Meche serves this dish as an appetizer but it can also be served as a light meal. The topping can be used also as a salsa, quite unique to what you normally find in your local Mexican restaurant. I used Cotija cheese I brought back from my summer trip to Guadalajara. The cheese is from the state of Colima.
This is simple and quick to make. No cooking, no frying, no fuss.
Ingredients
Makes 6 – 8 Tostadas
½ cup diced red onion
2 cups fresh diced tomatillos or green tomato.
1 tablespoon vinegar from canned pickled Jalapeños
1 diced chipotle pepper from canned chipotle peppers in adobado sauce
¾ cup of cotija cheese crumbled into ¼ -½ inch size (save ¼ cup)
6-9 corn tortilla tostadas (store bought)
- If you want to make home made tostadas follow the instructions for tortilla chips but keep the tortillas whole. Go to this link …. Tortilla Chips.
Optional
- several sliced rings of red onion for garnish
- several sprigs of cilantro or parsley for garnish
Preparation
In a bowl mix the first 4 ingredients. Gently fold in ½ cup of Cotija and serve on a tostada. Top each tostada with additional Cotija and serve. Garnish with a few slices of red onion and a spring of cilantro or parsley.
Notes
This topping can be used as a salsa or even mixed in with guacamole. In this case you may reduce the amount of cheese or eliminate it altogether; Buen provecho !
Hello Hank,
I’ve just discovered your blog while searching for an image that demonstrates how to butterfly a pork tenderloin. I am writing a recipe for a column and need to have a photograph that illustrates what a pork tenderloin looks like when cut open/butterflied.
I am writing to ask your permission to use this image: https://www.cocinacalifornia.com/wp-content/uploads/2013/06/Pork-Tenderloin-Asado-Cut.jpg Of course full credit for the image will be given – your name and blog.
I look forward to hearing from you. Thanks.
hank its hot hot here, so we will trying u new cool receipe this evening. hope u trip to mexico was fun
Always fun in Mexico. Brought back Cotija cheese that’s awesome. Looking forward to St. Louis soon and finding a great recipe in your great kitchen for you to post on this blog.
As “the neighbor” and friend, have many opportunities to enjoy Hank’s meals. The Cotija Tostada is one among many of my favorite dishes. Great Job Hank.
This is such a good and useful recipe – versatile too. Have experimented a bit with ingredients I have on hand. Yellow tomatoes, white onion, anaheim chile & cilantro were tasty done the same way.
Thank you!
P.S. What about a fresh idea for picadillo?
Thanks Judy. Your’e adaptation is terrific. I love that putting out a recipe triggers others to create their own. Your recipe is very California and you just suggested a great Piccadillo.