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SandyCee

Nov 30, 1919, 12:00 AM

Post #1 of 8 (1623 views)

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Puffy Tostados?

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I was at Caro's, a Mexican restaurant in the Dallas/Ft. Worth area many years ago. They served what my nephew called "Puffy Tostados" as an appetizer vs. the regular chips and salsa?
I have not found anyone who knows what I'm talking about!
Any recipe help here would be appreciated!
Thank-You

Chacha

Nov 30, 1919, 12:00 AM

Post #2 of 8 (1550 views)

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Puffy Tostados?

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Apparently they are original to this restaurant (view link). If you can give us a description maybe someone has a similar recipe.

tejana75

Dec 5, 2002, 3:06 PM

Post #3 of 8 (1547 views)

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Re: [SandyCee] Puffy Tostados?

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Hi...those sound like sopaipillas to me. I'm originally from West Texas but I know I've seen them served in Las Cruces, NM and in El Paso before a meal with some warm chile verde. They can also be stuffed with some pork in chile verde or served as a dessert with some honey, warm chocolate syrup or just dusted with some powdered sugar. They are something like Indian Fry Bread. My favorite way to eat them is either stuffed or served with lentil soup (with tomatoes, ham and onions). I don't have a recipe but ask around, I'm sure someone does! Provecho!

Mereja

Dec 5, 2002, 9:03 PM

Post #4 of 8 (1535 views)

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Re: [SandyCee] Puffy Tostados?

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My husband calls those sopes or gorditas and also Huaraches. You use the same masa as for making tortillas but make them a little thicker and smaller than regular tortillas. After they cook on the comal for a few minutes you put them in hot grease and fry them and they puff up. They can be cut open and refried beans or whatever can be put in the middle or on top.

jennifer rose

Dec 5, 2002, 9:27 PM

Post #5 of 8 (1535 views)

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Re: [SandyCee] Puffy Tostados?

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If would be helpful if you would identify the "puffy tostados" as corn- or flour-based. A lot of what passes for Mexican food is clearly the chef's invention or interpretation.

tejana75

Dec 6, 2002, 9:56 AM

Post #6 of 8 (1522 views)

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Re: [jenniferrose] Puffy Tostados?

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I agree with Jenniferrose...if it is corn based then I would call say they are close to the gordita or sope idea. If they are flour based then they would be close to the sopaipillas. Sopaipillas are made with the same ingredients of the flour tortillas, they are rolled out thicker and cut into squares or triangles, then fried in hot oil. They are crispy with a slight chewy consitancy, they do puff up, allowing them to be stuffed. But like Jenniferrose said, what you are talking about may be a chef's concotions. Regardless, next time your making tortillas, make some sopaipillas...they are wonderful!

(This post was edited by tejana75 on Dec 6, 2002, 9:58 AM)

jennifer rose

Dec 6, 2002, 10:31 AM

Post #7 of 8 (1520 views)

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Re: [tejana75] Puffy Tostados?

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You can also take a plain flour tortilla, leave it whole or cut it in wedges, and fry it. It'll puff up rather nicely. Another quick treat to make with flour tortillas fried in that fashion is to sprinkle cinnamon sugar on them.

Mereja

Dec 7, 2002, 12:31 AM

Post #8 of 8 (1530 views)

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Re: [tejana75] Puffy Tostados?

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We make these with corn masa. Which reminds me of another good recipe: Cook chicken with salsa roja (chiles, tomatoes, onion and garlic) until it is stringy. Make some corn tortillas but a little smaller and thicker than usual. Put a tablespoon of the chicken in the middle of the tortilla and fold it in half and fry it. You can make other things to put in the middle instead of the chicken. I have done it with ham and cheese.