Uncle Juan in the House, Mexican Style.
They're so good, so easy, and so inexpensive to prepare, I sometimes wonder why I don't eat tostadas seven days a week. The UJ cranked these up last week, bringing the beans, the baked brown rice, and the pork-style seitan to a corn torilla near you (well, okay, nearer to me than to you). Topped with a curried tomato salsa and some red pepper sauce, and served with baked winter squash and hearty greens, these tostadas made for some truly memorable eating. Maybe the UJ will log on and leave us a recipe?
NOVEMBER 9, 2007 8:11 PM