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Caviar and Serrano Chiles on Crisp Tortilla Rounds |
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Serves: 6
Print this Recipe
(Tostaditas con Caviar Picanté)
Category: Appetizers with Fish
My husband and I met Marta and Alfredo Rios during one of our many trips to Mexico, and were invited for dinner in their beautiful home in Satellite City, a suburb of Mexico City. One of the appetizers was ice-cold dark caviar sprinkled with chopped serrano chile and a dab of sour cream on small crisp tortilla rounds. We were amazed. The combination was unforgettable. It may be difficult to find good-quality 2-inch fried tortilla rounds (tostaditas), but it's pretty simple to cut your own from fresh corn tortillas and fry them until crisp. For the caviar, my favorites are beluga or sevruga.
6 (6- to 7-inch) fresh corn tortillas
Oil for frying
2 ounces (about) caviar, of choice
2 to 3 serrano chiles, seeded, veins removed, and minced
1/2 cup sour cream
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.
Caviar and Serrano Chiles on Crisp Tortilla Rounds comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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