Serves: 6
Total Calories: 103
1. Lay 1 corn tortilla on a flat surface. Using a round cookie cutter or glass, cut three 2 1/2-inch rounds from the tortilla. Save the scraps to fry for snacks, or discard. Repeat with remaining tortillas.
2. Heat about 1 inch of oil in a skillet. Fry the tortilla rounds until crisp and lightly golden, 1 to 2 minutes. Drain on paper towels.
3. To assemble, put a tiny bit of caviar (1/4 teaspoon) on each crisp tostadita. Add a sprinkle of minced serrano and a dab of sour cream. Arrange the tostaditas on a beautiful flat serving plate and serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Caviar and Serrano Chiles on Crisp Tortilla Rounds recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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