Red Cabbage Tostadas with Chipotle Salsa

HOMEMADE TORTILLAS TOPPED WITH

CHIPOTLE-SALSA-DRESSED RED CABBAGE 

IMG_8151-2Sidenote: I just rewatched the Amy (WInehouse) documentary.  I watched it in theatres last summer alone for a school paper, and just saw earlier tonight that it was on Amazon Prime, so I forced Eric to watch it with me (he had never seen it) after we finished dinner.  I love this documentary in all its disturbing horror, because something about Amy reminds me of myself. How she’s sometimes destructively passionate, completely in love with her art to the brink of unbearable stubbornness.  But thankfully, not so much that it causes harmful, and co-dependent addictions.

Something Tony Bennett says toward the closing of movie really landed with me.  Right towards the end, after everyone finds out that Amy doesn’t make it through to her 28th birthday, he says: “Life has a way of teaching you how to live it, you just have to live long enough.”  I thought that was a gorgeous line, and I completely agree. For anyone reading, I could only wonder if this quote hits you like it did me. We are not perfect creatures, and we should never apologize for learning and experiencing life in our own way, on our way through it.  As long as we’re trying and reflecting.  We have to forgive ourselves, because we’re not meant to get it right from Day 1.  And if we DID get everything right from the beginning, never fumbling, nevering making fools of ourselves with what we think we know, what in the hell would be the point of living? To live is to learn, and really, I think we live to learn about ourselves. 
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These tostadas were inspired by our recent trip to Philly.  On our way out of the city, we stopped by a brunch spot called Cafe Lift.- Cool, industrial-looking cafe, line of people snaking out the door, cash only, incredible food. I ordered their Chorizo tostada, and, mind-blown, wondered how I could make it at home, for the vegetarian. Shredded cabbage seemed like the way to go with that one. 

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Check out that “Flip4Cancer Spatula!” ^^-designed by Jacob Riley-Wasserman (a former colleague of mine)

Also, we did make these tortillas from scratch and we punched 3.5in discs from the dough.  Homemade tortillas are so easy! We use to buy them like the large majority of the rest of the world, but they’d grow stale or moldy depending on the brand if we didn’t eat them fast enough.  That became a problem. So one day, I bought a huge sack of Masa corn flour, dumped about a cup of it into a mixing bowl, added around 3/4 cups of warm water, a pinch of sea salt, and kneaded it together with my hands–Added a little more water if it was still too dry.  Rolled it out to 1/8 inch thick between two wobbly sheets of parchment paper, and cut those discs I was telling you about. Then, in an effort to reduce waste, I reused one  sheet of that parchment and put it on top of a cookie sheet (so considerate of me), oiled the paper, laid those tortillas down brushed them with oil, and baked them at 450 degrees until they were perfectly crisp. 

Here’s a Recipe, Step by Step Tutorial along with TIps and Tricks from TheKItchn

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AND HERE”S A PICTURE FROM WHEN WE FIRST MADE TORTILLAS OURSELVES 

At this point we were just stuffing our tortillas with casual ingredients like potatoes and spinach.. But I think we’ve taken tonight’s tortillas up a notch… ๐Ÿ™‚

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Current Reading List

Here’s a simple Dominican Herb and Lime Sauce recipe from Saveur Mag.  I think I already put this on everything but never knew it was Dominican, and never called it “wasakaka”.  I guess that’s what happens when you’re born and raised in South Florida…. 

My Week of Waste-Free Cooking and How You Can Do it Too– Kate Weiner Food52 

Dan Barber’s The Third Plate– It’s a thick book, and I’m slowly making my way through.  And I say slowly, but truthfully it’s really a fun read and beautifully written. 

Why I Quit Ordering From Uber-for-Food-Start-Ups– THe Atlantic- a great great piece about the new service Josephine! I’m still figuring out how to start my homecooked dinner parties in Boston… hmm 

FOR ANYONE THINKING LIKE ME, READ THIS: Meal Sharing Apps Fly Under the Regulatory Radar– Bloomberg BNA

Chocolate, Lemon, Clove, Yes This Is Basil– The New York Times 

Red Cabbage Tostadas with Chipotle Salsa
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Toasted, homemade corn tortillas topped with refried black beans, Mexican cheese, and shredded chipotle cabbage.
Servings Prep Time
4 people 45 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 45 minutes
Cook Time
45 minutes
Red Cabbage Tostadas with Chipotle Salsa
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Toasted, homemade corn tortillas topped with refried black beans, Mexican cheese, and shredded chipotle cabbage.
Servings Prep Time
4 people 45 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 45 minutes
Cook Time
45 minutes
Instructions
  1. In a bowl, toss together the shredded cabbage, broccoli slaw, thinly sliced red onion, olive oil and salt and pepper to taste.
  2. In a large skillet on medium heat, melt the butter and add the chipotle flakes and the chili powder until fragrant, stirring constantly. Add the onions and garlic, cooking a little longer until translucent.
  3. In a food processor, add the tomato sauce, roasted red pepper, chipotle in adobo pepper, lime juice, salt and pepper(to taste), and then add in the cooked onions and garlic. Pulse until it comes together into a smooth sauce. Transfer back to the skillet, bring to a boil and the lower the heat to a simmer, and cover it until ready to use.
  4. Using the same food processor, pulse the drained beans. (You don't need to clean the processor-- the beans will pick up some of the flavor from the tomato sauce.
  5. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Lay out the toasted tortillas, and spread the bean puree on top. sprinkle with the Monterrey cheese/Mexican cheese blend. And toast in the oven until the cheese melts. Remove them from the oven when done.
  6. Take half of the chipotle sauce and add it to the bowl of shredded cabbage and onions. Reserve the other half of the sauce from drizzling on the tostadas.
  7. Top the tortillas with the shredded cabbage. You can add fried or poached eggs here(I like 2 per person), drizzle with more chipotle sauce and sprinkle with the cotija cheese, lime, and cilantro. Serve!
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8 thoughts on “Red Cabbage Tostadas with Chipotle Salsa

    1. Thank you for reading Tonya! Let me know how they turn out for you. They’re fun for a weekend breakfast project! Xx

  1. Deep stuff. I was pretty devastated when I heard of Amy’s death (and the whole ’27 club’ thing) but she definitely did seem to be in a cycle of self-destruction before the news hit. You’re completely right about growing, learning from mistakes, forgiving ourselves as time goes on. I think I need to get myself a copy of that documentary ๐Ÿ˜‰ As for these tostadas? Yum. I haven’t tried making tortillas myself yet, must give that tutorial a go! Your toppings sound delicious.

    1. Laura! Yess!I’ve been feeling super introspective lately, but I love watching artists’ documentaries. They just help me understand myself better. As for the tortillas, after I started making them from home, I never went back. They’re just so easy and a fraction of the price at stores. Plus they tastes 100X better! Let me know when the tortilla test happens in your kitchen ๐Ÿ™‚ I’m so curious how you’ll feel about it!

      1. I’ll definitely update you! Hopefully this week if I get round to stocking up on the ingredients! Excitement much, thanks lovely! ๐Ÿ™‚

  2. So, so true Jerelle – I love your writing here. Making mistakes is part of what makes us human – or else we would be machines, preprogrammed to make every decision correctly. It is scary to think of people growing up and learning in an environment that toxic, in such a way that at an age only a few years older than me they are completely self-destructing.
    Love the sound of these tostadas – so much flavour packed into a single mouthful! Especially with the homemade chipotle sauce <3

    1. Thank you Claudia! And I’m so happy you can sympathize! It’s true. Our environment is so influential and even more damaging when we’re not aware of how influential it is. Once I started forgiving myself for all the little things (still a work in progress) a huge weight was lifted, and I realized how rare it is that I do that. Really important to use those words out loud. Those words and “I’m proud of myself for…” !! I love how they make me feel! ๐Ÿ™‚

      Xoxo

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