| Sometimes stale can be a good thing. View this email in your browser COOK THIS NOW Arctic Char Tostadas I had a realization a few months ago when faced with the desire to make tostadas, and the reality of not having easy access to really great fried corn tortillas—i.e. the base of the tostada. The workaround, I found, was to buy some equally-not-great unfried corn tortillas.
It turns out the infamously stale nature of many grocery-store tortilla brands makes those tortillas exceptional fodder for frying (just as you want stale bread for croutons or day-old rice for fried rice). The process is easier than you think and since the other components of this dish are basically assemble-and-serve (with a brief oven stint for cooking the fish) there’s no reason to attempt it with a less-than-stellar fried tortilla. That said, if you have access to great tostadas, feel free to buy those instead—and consider me jealous.
Enjoy, VIEW RECIPE What We're Talking About How to Make Tostadas From Stale Store-Bought Tortillas They're crisp, light, and begging for toppings. Read More ► 11 Perfectly Manageable Project Recipes for a 3-Day Weekend Spend a little extra time in the kitchen stirring risotto, baking bread, or braising pork. Read More ► This Recipe Convinced Me I Could Do COOK90 I thought it had to be perfect to be good. I was wrong. Read More ► Trending Recipes Steak Tostadas With Cashew Salsa and Red Cabbage Slaw View Recipe ► Rosemary Olive Oil Bread View Recipe ► Tuscan Lasagna View Recipe ► Chile-Braised Short Ribs View Recipe ► Enchiladas Divorciadas View Recipe ► Chocolate-Filled Croissants View Recipe ► Did someone forward this to you? Get COOK THIS NOW in your inbox. This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.
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