Thread: Mini Potato Flour Tostadas???

On Aug 31, 8:47*am, JeanineAlyse <Picky...@msn.com> wrote:
> At a Casino Buffet that is touted to be all "Mexican" on Mondays I had
> what I can best describe as the subject says. *I'm told the half-inch
> thick, shallow "bowl" that is filled for these is made with potato
> flour and the consistency is like a very dense bread. *For filling/
> building them they had re-fried beans with melted cheese as a first
> layer, then fine-shredded lettuce and chopped tomatoes over, witrh
> sour cream drizzled on top. *I loved these wee 4-inch "tostados"
> primarily because of the breadlike base. *Can anyone give me a clue on
> what to call them so I can next learn how they are made?
> Thanks much, Picky

Picky, go back to that casino and ask for the person who makes those
and find out the recipe. You would be surprised at what they will
share with you.

"JeanineAlyse" <[email protected]> wrote in message
news:[email protected]..
> At a Casino Buffet that is touted to be all "Mexican" on Mondays I had
> what I can best describe as the subject says. I'm told the half-inch
> thick, shallow "bowl" that is filled for these is made with potato
> flour and the consistency is like a very dense bread. For filling/
> building them they had re-fried beans with melted cheese as a first
> layer, then fine-shredded lettuce and chopped tomatoes over, witrh
> sour cream drizzled on top. I loved these wee 4-inch "tostados"
> primarily because of the breadlike base. Can anyone give me a clue on
> what to call them so I can next learn how they are made?
> Thanks much, Picky


here is a recipe for Tortilla de Patatas - is this it (or a variation)? Not
at all sure . . .


http://www.xmission.com/~dderhak/recipe/tortilla.htm

"ImStillMags" <[email protected]> wrote in message
news:[email protected]..
On Aug 31, 8:47 am, JeanineAlyse <Picky...@msn.com> wrote:
> At a Casino Buffet that is touted to be all "Mexican" on Mondays I had
> what I can best describe as the subject says. I'm told the half-inch
> thick, shallow "bowl" that is filled for these is made with potato
> flour and the consistency is like a very dense bread. For filling/
> building them they had re-fried beans with melted cheese as a first
> layer, then fine-shredded lettuce and chopped tomatoes over, witrh
> sour cream drizzled on top. I loved these wee 4-inch "tostados"
> primarily because of the breadlike base. Can anyone give me a clue on
> what to call them so I can next learn how they are made?
> Thanks much, Picky

Picky, go back to that casino and ask for the person who makes those
and find out the recipe. You would be surprised at what they will
share with you.

yes, you should take that gamble! I'd wager you would come out ahead. Of
course you need to share your winnings by posting it here.

On Aug 31, 8:59*am, "Pico Rico" <PicoR...@nonospam.com> wrote:
> "ImStillMags" <sitara8...@gmail.com> wrote in message
> On Aug 31, 8:47 am, JeanineAlyse <Picky...@msn.com> wrote:
> > At a Casino Buffet that is touted to be all "Mexican" on Mondays I had

> Picky, go back to that casino and ask for the person who makes those
> and find out the recipe. *You would be surprised at what they will
> share with you.
>
> yes, you should take that gamble! *I'd wager you would come out ahead. *Of
> course you need to share your winnings by posting it here.
I had this lunch at a Casino about an hour's drive that my
granddaughter, Tiara, took me to after our shopping trip. She says
there is a shop down street from her home that makes them, so she will
ask there for us. The base of these is not potato slices, it's made
with potato flour (and corn meal?) and has a dense bread consistency.
I can make very good flour tortillas by hand (no rolling pin) that by
special requests can end up being over 16" diameter, but they are not
even a quarter-inch thick after correct browning. I suppose I could
make a test run of really thick, very small torts made with potato
flour and fine grain corn meal......
Picky

On Aug 31, 2:00*pm, JeanineAlyse <Picky...@msn.com> wrote:
> On Aug 31, 8:59*am, "Pico Rico" <PicoR...@nonospam.com> wrote:
>
> > "ImStillMags" <sitara8...@gmail.com> wrote in message
> > On Aug 31, 8:47 am, JeanineAlyse <Picky...@msn.com> wrote:
> > > At a Casino Buffet that is touted to be all "Mexican" on Mondays I had
> > Picky, go back to that casino and ask for the person who makes those
> > and find out the recipe. *You would be surprised at what they will
> > share with you.
>
> > yes, you should take that gamble! *I'd wager you would come out ahead.. *Of
> > course you need to share your winnings by posting it here.
>
> I had this lunch at a Casino about an hour's drive that my
> granddaughter, Tiara, *took me to after our shopping trip. *She says
> there is a shop down street from her home that makes them, so she will
> ask there for us. *The base of these is not potato slices, it's made
> with potato flour (and corn meal?) and has a dense bread consistency.
> I can make very good flour tortillas by hand (no rolling pin) that by
> special requests can end up being over 16" diameter, but they are not
> even a quarter-inch thick after correct browning. *I suppose I could
> make a test run of really thick, very small torts made with potato
> flour and fine grain corn meal......
> Picky

Huaraches or Sopes possibly. Sounds more like Sopes, though:

http://en.wikipedia.org/wiki/Sope

On Aug 31, 2:41*pm, Jason Tinling <jason.tinl...@gmail.com> wrote:
> Huaraches or Sopes possibly. *Sounds more like Sopes, though:
>
> http://en.wikipedia.org/wiki/Sope- Hide quoted text -
>
> - Show quoted text -
Yes, yes, yes! Sopes! the second pix down, of the one made with a
green chili topping looks exactly like what we had, but for chopped
tomatoes instead of the green bits sauce. And Sopes made with a
tamale-like dough is what I tasted...the sweetness coming from the
corn and the non-bland flavor coming from potato flour instead of all-
purpose. Thank you so, Jason, methinks we're now on to what I will be
making soon.
....PickyWillShareRecipesWhen

"JeanineAlyse" <[email protected]> wrote in message
news:[email protected]...
On Aug 31, 2:41 pm, Jason Tinling <jason.tinl...@gmail.com> wrote:
> Huaraches or Sopes possibly. Sounds more like Sopes, though:
>
> http://en.wikipedia.org/wiki/Sope- Hide quoted text -
>
> - Show quoted text -
Yes, yes, yes! Sopes! the second pix down, of the one made with a
green chili topping looks exactly like what we had, but for chopped
tomatoes instead of the green bits sauce. And Sopes made with a
tamale-like dough is what I tasted...the sweetness coming from the
corn and the non-bland flavor coming from potato flour instead of all-
purpose. Thank you so, Jason, methinks we're now on to what I will be
making soon.
....PickyWillShareRecipesWhen


well, no mention there at all about potato flour, so that was a good find.