Huachinango Tostadas (Crunchy Corn Tortillas Topped with Red Snapper)

Name: Huachinango Tostadas (Crunchy Corn Tortillas Topped with Red Snapper)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 1 tablespoon minced garlic; 2 tablespoons finely diced yellow onion; 1 cup roma tomatoes, diced; 2 bay leaves; 1⁄3 cup canned crushed tomatoes; 1 tablespoon tomato paste; 1 1⁄2 cups hot seafood stock or water; 1⁄3 cup pickled whole jalapeños, cut into thin strips; 15 sliced pimento-stuffed Spanish olives; 2 tablespoons Spanish capers; 1⁄4 teaspoon coarse salt; 1⁄4 teaspoon freshly ground black pepper; 1 cup small Yukon gold potatoes, diced and cooked al dente in salted water; 1 1⁄4 pounds red snapper filets; 1 lime, cut into in 8 wedges; 1 can (16 oz.) Kroger Brand Traditional Refried Beans, heated; 8 Kroger Brand Corn Tostadas; 8 leaves leaf lettuce, washed and trimmed; 1⁄2 cup curly parsley leaves, roughly chopped

Shop Ingredients

This delightful signature dish from Veracruz, a Spanish-founded port-city and coastal state in eastern Mexico, takes tostadas to a whole new level of flavor and elegance.

Serves: 4Prep: 20 minutesCook: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4

Ingredients

2 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons finely diced yellow onion
1 cup roma tomatoes, diced
2 bay leaves
1⁄3 cup canned crushed tomatoes
1 tablespoon tomato paste
1 1⁄2 cups hot seafood stock or water
1⁄3 cup pickled whole jalapeños, cut into thin strips
15 sliced pimento-stuffed Spanish olives
2 tablespoons Spanish capers
1⁄4 teaspoon coarse salt
1⁄4 teaspoon freshly ground black pepper
1 cup small Yukon gold potatoes, diced and cooked al dente in salted water
1 1⁄4 pounds red snapper filets
1 lime, cut into in 8 wedges
1 can (16 oz.) Kroger Brand Traditional Refried Beans, heated
8 Kroger Brand Corn Tostadas
8 leaves leaf lettuce, washed and trimmed
1⁄2 cup curly parsley leaves, roughly chopped

Directions

Step 1
Dissolve tomato paste in hot seafood stock or water.
Step 2
In deep skillet over medium-high heat, sauté garlic and onion in olive oil, stirring frequently, until aromatic and translucent, about 2 minutes. Mix in tomatoes and continue to sauté 2 minutes.
Step 3
Stir in bay leaves, canned tomatoes, diluted tomato paste water, jalapeño strips, olives, capers, salt and pepper. Simmer uncovered 5 minutes. Lower heat, add potatoes.
Step 4
Immerse fish in sauce. Cook over medium-low heat until fish is opaque and flaky, about 5 minutes. Allow to cool slightly.
Step 5
Over each tostada, layer about 1 tablespoon refried beans, 1 lettuce leaf, ½ cup of fish and vegetables and sauce. Garnish with 1 tablespoon parsley and 1 lime wedge.