Tostadas De Ensalada De Jaiva Recipe 455 Recipes

TOSTADAS DE JAIBA

Steps:

• Chop up the red onion, cucumber and serrano peppers. Put them in a large bowl.
• Then chop up the tomatoes, cilantro and avocado and add them to the bowl.
• Chop up the imitation crab meat and add it to the bowl. Give everything a good mix with a large spoon.
• Next add the garlic salt, Worcestershire sauce, soy sauce, lime juice, ketchup and clamato juice to the bowl. Give it another good mix.
• Cover the bowl and transfer it to the fridge to chill for at least an hour before serving.
• Serve on tostadas.

ENSALADA DE JAIBA (IMITATION CRAB SALAD)

Steps:

• Shred the imitation crab meat. Then chop it into smaller pieces. Transfer it to a large bowl.
• Finely chop the celery and red onion and add it to the bowl.
• Next chop the cilantro and celery leaves and add it to the bowl.
• Then add the dried chives, garlic salt, Old Bay seasoning, black pepper, mayonnaise and lime juice to the bowl and stir with a large spoon until everything is well combined.
• Serve the salad immediately as is or with crackers, tostadas or on bread.
• Refrigerate any leftovers.

MEXICAN CRAB TOSTADAS (TOSTADAS DE JAIBA)

Steps:

• 1. In a medium bowl, place the crabmeat, onions, tomatoes, cilantro, lettuce. chili serranos (optional) and toss.
• 2. Add salt, and pepper, and toss.
• 3. Add Mayonnaise and fold into the above. THE SECRET TO THE THESE TOSTADAS IS THE BRAND OF "McCORMICK" MAYONNAISE/(MAYONASA MEANS MAYONNAISE). THIS IS THE MEXICAN VERSION. THIS MAYONNAISE IS FLAVORED WITH LEMON AND LIME JUICES. THIS MAYONNAISE CAN USUALLY BE FOUND IN HISPANIC MARKETS. I HAVE TRIED USING OTHER BRANDS, AND THE FLAVOR IS NOT THERE AT ALL. MAKE SURE YOU USE "McCORMICKS' BRAND. THIS IS WHAT GIVES IT A BANG.
• 4. Place 1 to 2 tablespoons of mixture on top of a tostada, top with 2 wedges of avocado. The tostadas can be additionally topped with chili Tapatio, or your own home made salsa. you can also add a few dribbles of catchup. These can be combined or separate, according to your taste.

CRUNCHY TOSTADA ENSALADA

Steps:

• For the vinaigrette: Add the vinegar, oil, honey, chipotle puree, cumin, salt and coriander to a jar, cover tightly with lid and shake until emulsified. Hold in the refrigerator until ready to serve. (Makes 3/4 cup.)
• For the tostada ensalada: Preheat the oven to 350 degrees F. Brush the tortillas on both sides with canola oil, then place on a baking sheet and sprinkle with salt. Bake until crispy but not browned, 18 to 20 minutes. Remove from the oven and let cool.
• In a large bowl combine the tomatoes, cilantro, olives and romaine. Toss with the vinaigrette and season with salt.
• Evenly spread 1/3 cup of the refried beans over each tortilla. Divide the salad among the tortillas, mounding it in the center. Top with beets and 1 tablespoon shredded Parmesan. Serve immediately.
• Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
• Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
• Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.

TOSTADAS DE ENSALADA DE JAIVA RECIPE - (4.5/5)

Steps:

• Shred crab meat, in a bowl mix it with lemon juice, oregano, salt and pepper (if desired), let it rest. Meanwhile, chop vegetables and cilantro. Mix all the ingredients together and serve on top of the tostadas