Prepare the dough: Put masa in a bowl and add water, oil and salt. Knead for 3 minutes. Heat a comal or griddle for 20 minutes and prepare a tortilla press. Form 24 balls. 1 1/2 inches in diameter; from the masa, and make tortillas. Cook on the comal until crisp. Keep warm. Prepare the shrimp: If dried shrimp are salty, soak in cold water for ten minutes. Drain well. Set aside Prepare the sauce: Combine onion, tomato, chiles, and cilantro in a bowl. Season with oregano and salt, and mix. Add lime juice. To assemble the tostaditas: Place shrimp on top of tortillas, and cover with tomato sauce. Serve 3 tostaditas on each of 8 plates. Makes 24 Tostaditas For a light lunch or an appetizer, dried shrimp are placed on tortillas and covered with tomato sauce. The Best of Quintana by Patricia Quintana, Stewart Tabori Copyright 1995 Recipe by: Good Morning America
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