Octopus and vegetable tostadas
Ingredients
• 12 tortillas made with MASECA® corn masa flour
• ½ cup of olive oil
• 3 tablespoons of onion, finely chopped
• 1 garlic clove, finely chopped
• 1 jalapeno, finely chopped
• 1 carrot, sliced
• 1 potato, cooked, peeled and sliced
• ½ teaspoon of brown sugar
• ¼ cup of apple cider vinegar
• ½ teaspoon of dried oregano
• 2 cups of octopus, cooked
• 2 tablespoons of parsley, finely chopped
• Salt and pepper to taste
Preparation
- Spread the tortillas made with MASECA® with a lile oil to prevent them from sticking.
- Place the tortillas in a hot skillet and cook them until they are toasted and crispy. Flip the tortillas several times
to ensure they cook evenly. Remove them from the skillet and set aside. - Sauté onion, garlic, and chili in oil. When they are soft, add carrots and cook until soften.
- Add potatoes, sugar, salt, pepper, vinegar, and oregano. Let it boil for a few minutes.
- Add the octopus, cook for a minute, and remove it. Let the mixture cool and add parsley.
- Serve the mixture on the tostadas and add green salsa to taste.
