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Mexican cuisine with Patricia – Tostadas

Tostadas are dry and hard corn tortillas. Is our own version of knekkebrod. The process to make tostadas is the same one as to make corn tortillas. The only extra step is to let them stay longer in the pan until they turned hard. Then let them cool down. Enjoy them by spreading guacamole on top. And that is a tostada de guacamole.

Makes about  12-15 (12 cm) tortillas


2 cups Maseca corn masa (flour)
1 ⅓ cups water approximately (warm)

Plastic bags for pressing tortillas (like IKEA zipper bags)
A tortilla press


  •  Mix the Maseca with the water and work well so that is evenly distributed through the flour and forms a cohesive mass when pressed together. The dough should be of medium consistency, neither too firm, nor wet and sticky.

  • Make 12-15 small balls. Place one ball on the plastic side of the tortilla press, and press it until the tortilla is thin enough. Take it out and place it in a warm (medium heat) pan.

  • Turn around the tortilla after 30-60 seconds, and after 30-60 seconds, turn it again, leave it for 30 seconds, and then place it in a cloth or tortilla warmer to keep them warm and soft.  


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