Baking soda added to the raw ground meat lowers its PH,keeping the meat moist and tender during the long cooking process.These may be served individually (non-layered) like traditional tostadas if desired.Plant based meat or sausage may be substituted for the ground beef. If using plant based meat, omit steps 1 & 2. Proceed with step 3. In step 5, substitute beef for PBM and cook until just heated through, 5-7 minutes. Prep suggested toppings ahead so they will be ready to garnish the tostada towers.
Serves 4
1&1/2 tablespoons cold water
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon black pepper
1 tablespoon plus 1 teaspoon vegetable oil,divided
1 pound 80% lean ground beef
1 small onion,finely diced (about a half cup)
2 medium cloves garlic,minced
1-10 oz. can mild red enchilada sauce
1/4 cup water
1/2 to 1 cup vegetable oil (for frying tortillas)
12 corn tortillas
12 oz. shredded cheddar,colby jack,or crumbled Cotija
1 large white onion, diced
shredded iceberg, romaine or escarole lettuce
2-3 plum tomatoes,diced
suggested additional toppings:
sliced radish,black olives
avocado,guacamole,sour cream
hot sauce,salsa,pickled jalapeños
cilantro,scallions,lime wedges
instructions:
1. Stir water,baking soda,1/2 teaspoon salt and 1/2 teaspoon black pepper together in a medium bowl until baking soda and salt are dissolved.
Add ground beef and mix until thoroughly combined.Set aside for 15 minutes.
Heat 1 teaspoon oil in a large 12 inch nonstick skillet over medium heat until shimmering.
Add ground beef and cook,breaking the meat into small pieces with a wooden spoon until fat has rendered,leaving portions of the meat slightly pink.
2. Drain meat in a colander set over a large bowl,and wipe skillet clean.
Reduce heat to medium low and return skillet to stove.
3. Heat remaining tablespoon oil in skillet until shimmering.Add diced onion to skillet and sautė 3-5 minutes until softened,but not browned.
4. Add minced garlic and cook 30 seconds.
5. Return drained beef to skillet,along with enchilada sauce and water.Bring to a low boil,then reduce heat to a low simmer.Cook uncovered 20-30 minutes,stirring occasionally to prevent burning,until mixture is the consistency of thick Sloppy Joe sauce.Remove from heat,adjust seasoning to taste with salt and pepper,cover to keep warm.
6. Set oven rack in middle position and preheat oven to 375 degrees.
Place a baking sheet lined with a triple layer of paper towels next to the stove to drain tortillas as you fry them.
Place a second baking sheet large enough to fit all of drained tortillas in a single layer, near the paper towel lined sheet.
7. Fill a 12 inch Dutch Oven with enough oil to come at least 1/2 inch up the sides.
8. Heat oil over medium high heat until oil reaches 350 degrees and the edge of a test tortilla sizzles when dipped into oil using a pair of heat proof tongs.
Fry tortillas,one at a time,until golden brown, about 20 seconds or so per side, keeping tortillas submerged in oil with tongs. Reduce temperature as needed. You will have to watch them closely as they fry, turning once or twice so they don't burn if necessary.
Drain fried tortillas of excess oil on prepared paper towel lined baking sheet. You may need to pat them off with more paper towels to remove all the excess oil.
As they are done, transfer to second baking sheet and top each tortilla with a roughly equal amount of the cheese, about 2 tablespoons on each.
9. Place prepared tortilla filled baking sheet in oven and bake until cheese is melted, about 5 minutes.
10. Assemble tostada towers by placing one tortilla on each of 4 plates.Top tortillas with an equal layer of the meat sauce, diced onions, lettuce and tomatoes.Top each with a second tortilla,meat sauce and veggies.Top with a third tortilla and just cheese.
11. Top completed tostada towers with a dollop of yogurt or sour cream if desired and any other garnishes you wish. Serve immediately.
