all material copyright 2001-2008 by Marilyn Tausend.
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With its streets of sand and laid-back atmosphere, Isla Mujeres - the Island of Women - is a serene respite from the glitz of nearby Cancún. There is little to do but stretch out on the white sand and eat seafood. This casual snack, almost like the nachos of the north, is easy to make and even easier to eat.
Stack the tortillas in 2 equal piles. Cut into triangular wedges, then fry. Set aside. Preheat an oven to 500˚F (260˚C).
In a frying pan over medium heat, melt the butter with the oil. Add the shrimp and sauté until barely pink, about 3 minutes. Scoop out with a slotted spoon and put into a bowl. Stir in the crabmeat and sour cream. Put the cumin seeds between 2 sheets of waxed paper and crush with a rolling pin. Mix the shrimp and crab and season with salt.
Place about 1 tablespoon of the seafood mixture on each tortilla piece and sprinkle with the shredded cheese. Arrange in a large, shallow baking pan. Bake until the cheese melts, about 30 seconds.
Arrange the tostaditas on a platter and top each with a chile slice. Serve immediately with bowls of the salsa for dipping. Serves 4 to 6
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all material copyright 2001-2008 by
Marilyn
Tausend.
Questions or suggestions? Please use this form.
design:
picante.net