When it comes to dressing for fall weather my motto is always: Layers, layers, layers. These tostadas remind me of my motto with all the delicious layers of flavors. This dish is a nod to the season’s flavors and hues. The first layer is a flour tortilla dusted with taco seasoning and baked till crunchy. Once baked the tostadas are drizzled with tangy crema Mexicana and sprinkled with crushed red pepper flakes for a hint of spice. The tostadas are then topped with roasted yams and corn and garnished with velvety avocado slices. As an option adorn with tangy bright pink, crunchy pickled red onions. These tostadas may look fancy, but they are actually very economical, simple, healthy, and above all else — delicioso.
About the Author
Yvette Marquez is an Emmy-winning producer and writer, award-winning food blogger, and author of Muy Bueno and Latin Twist. She is a second-generation Mexican-American, born and raised in El Paso, Texas and currently lives in Colorado. She has been sharing cherished family Mexican recipes since 2010. Her blog is the perfect destination for anyone looking to embrace their culture through food, fiestas, and family life. Yvette has been featured in several prominent publications, websites, radio, and TV. Follow her at: Instagram / Twitter / Facebook / Pinterest.
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