Greek Tostadas

Greek Tostadas

I wanted something that would take me on vacation in my mouth, so I visited Greece in my mind and made a version of tostadas that were inspired by a TV show called “My Big Fat Greek Wedding.”

We will explore Greek flavors and mix them up with Latin ingredients, however, we will not be throwing dishes around or shouting too loud in the kitchen!

I usually start the day before and make the Great White Northern Beans the day before. Sometimes I chop the other dry ingredients and store them in the refrigerator for the next day cutting down the prep time for the next day.

So let’s start with the white beans that I use for the base of these tostadas.

Mashed White Beans

Wash the beans before cooking them.

Cook Northern great white beans according to package directions, cooking until beans are soft but still whole. Drain.

Now prepare them for the tostadas.
In separate bowl mix:
3 cups cooked beans
1 Tbsp white wine vinegar
1 Tbsp salt
1 tsp white pepper

Mash beans with a potato masher until some are still whole and most of them are mashed like refried beans. I try to use a ratio of 3/4 mashed beans and about a quarter cup of whole beans remaining.

Now add 1/8 cup melted butter and mix it into the mashed beans and stir until creamy. Cover and set in fridge to rest.

greek tostada 2
Red Cabbage Greek Slaw

1/2 head red cabbage washed and shredded into thin slices. (A mandolin can be used for this step)
1/2 cup crushed pineapple, syrup drained
1/2 cup mayonnaise
1 shredded carrot (You can use a grater for this step)
2 tsp lemon juice
1 tsp sugar
1 Tbsp cumin
1 tsp ground black pepper
2 tsp salt
6 slices pickled jalapeño rough chopped (You can use more depending on hotness desired)
1/2 tsp ground coriander

Mix all in large enough bowl and refrigerate (if you want to make part of this the day before, you can shred the cabbage and the carrot the day before, but do not mix wet ingredients into the dry until a few hours before serving.

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Lamb Filling for Greek Tostadas

1 lb ground lamb
1/4 cup diced white onion
1 Tbsp curry powder
1 tsp chipotle chili powder
1/4 cup raisins chopped
1 tsp turmeric
1 tsp salt
1 Tbsp olive oil

Heat the olive oil in a sauté pan over medium-high heat. Add the Lamb and the onions and season with salt. When the Lamb is no longer pink, add the rest of the ingredients, turned on the heat to medium, and cook for three minutes, stirring occasionally. Remove from heat.

greek tostada 4
Corn Salsa

1 pkg frozen corn (I use organic frozen sweet corn from Costco) thawed just before use
1/2 cup sun dried tomatoes roughly chopped (I use sundried tomatoes in olive oil)
1 Tbsp olive oil from the sundried tomato jar
1/2 red onion diced
1 tsp chipotle chili powder
2 tsp salt
1 tsp black ground pepper
2 tsp red wine vinegar
1 can sliced black olives, drained

(For this recipe I prefer to use fresh corn on the cob and put it on the grill for a few minutes until there are grill marks on the corn but are still firm. Cool. Cut the corn from the cob with a knife into the bowl until you have three cups of loose corn.)

Mix all together in bowl and refrigerate until several hours before serving as this should be at room temperature.

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Cilantro Dressing

1 cup sour cream
1/2 cup Greek yogurt
1/2 cup chopped cilantro leaves
3 large cloves garlic rough chopped
6 slices pickled Jalapeño
1 tsp salt
2 tsp cumin
2 green onions roughly chopped
1 pinch of chopped parsley (about 1 tablespoon)
Mix all in processor until thick and creamy
Store in refrigerator
Tostada Assembly

You will need:
1 pkg small tostada shells (These can be home fried or bought at the grocery store.)
1 pkg crumbled feta cheese
White mashed beans
Lamb mixture
Corn Salsa
Cilantro Dressing

Now let’s assemble the tostadas

  • First put down three small tostada shells on the plate.
  • Then spread White Mashed Beans on the shells, about 1/2 cup on each
  • Now layer with the Lamb Filling about 1/2 cup for each tostada shell.
  • Next put a thin layer of feta cheese on the meat (1 Tbsp each).
  • Add about 1/4 cup of Corn Salsa to each tostada shell, spreading it over the meat and cheese.
  • Next layer up is the Red Cabbage Slaw, about 1/2 cup for each tostada.
  • Top with a few dollops of the Cilantro Dressing.
  • Now re-sprinkle with another Tbsp of the feta cheese.

greek tostada 1

Serve and watch the smiles!

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