Recipes from An Epicurious Lifestyle's kitchen

Tag: Mexican

Mexican Wedding Cakes

Mexican Wedding Cakes

For our Cinco De Mayo’s Fiesta yesterday, my friend Vilija made these super-yummy Mexican Wedding Cakes. They reminded me of these cookies we make at Christmas time called Sandies. I was planning on taking a picture of them this morning, but before I got around […]

Sopes with Shitake Mushrooms

Sopes with Shitake Mushrooms

Peter bought me Aaron Sanchez’s new cookbook ~ Simple Food, Big Flavor. He focus’s on Mexican street food – which if you’ve been to Mexico, the street vendors are where you get some of your most amazing and interesting food! We had gone to the […]

Beef Tostada

Beef Tostada

Beef Tostada!

When I have left over meat I usually make tacos but… I had some refried beans and some cabbage, so I thought, “I’ll make tostadas instead!”  And they were so yummy and easy! These are perfect for a night when you just want to put something together fast! I used left over beef from a roast I did, but you could really use any protein you wanted! I sprinkled some goats cheese on top but, feta would be good too. Be creative ~ that’s the fun part about cooking!


1/4 to 1/2 cup olive oil

Corn tortillas

Left-over meat (see below)

1 yellow onion, finely sliced

1/4 cup Pico De Gallo Salsa

Refried beans

1/4 cup finely sliced red cabbage

1/4 cup finely sliced Napa cabbage

4 ounces goats cheese


Meat: Slice into 1/4 inch slices and then slice again into 1/4 inch cubes. Heat large saute pan on med-hi heat, add 1 tablespoon butter and 1 tablespoon olive oil. When butter has melted, add the sliced onions. Cook onions until soft and lightly brown. Add the meat and get a bit of a crust on it. Then add the Pico De Gallo salsa. Let simmer until all ingredients are heat through. Set aside.

Slice both cabbages and set aside.

Refried beans: Spoon out into microwave safe bowl and heat until very hot. Set aside.

Place paper towels on surface to absorb oil from tostadas.

In another large saute pan, heat 1/4 to 1/2 cup (about an inch deep) olive oil until glistening hot. Add  corn tortilla and gently brown on both sides (you want it to get crispy.) Then place on prepared paper towels. I would only do one tortilla at a time.


Spread refried beans, meat, cabbage and sprinkle with cheese.

Peter’s Pick: Dos Secos Beer!

~Happy Cooking!