'tostadas' on Serious Eats

Dinner Tonight: Smothered Shrimp Tostadas

Right in the middle of August, I tend to coddle perfectly ripe tomatoes like rare jewels, being careful not to bruise or puncture them. That is, until I get home, turn the heat to high, and char their skins until black. This trick, which we can thank Mexico for, intensifies the flavor, lends a wonderful smoky note, and, you know, looks really cool. No need to worry about burning your food; that's the point. The skins are peeled off and discarded and the tomatoes are blended with roasted garlic, chipotles, and red wine vinegar. The sauce is good to go. That's the sauce for these tostadas. More

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