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    You are in: Home / Community Forums / Mexican / Tex-Mex / Southwest United States / Tiny Tortillas - Help With Topping Ideas Please
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    Tiny Tortillas - Help With Topping Ideas Please

    Cook In Southwest
    Fri Nov 09, 2012 6:27 pm Groupie
    I just bought some cute little 4 inch diameter corn tortillas and wonder if anybody has some great ideas about what to do with them (besides tostadas.) The only original thing I can think of is to (fry first, of course) and spread them with guacamole, some shrimp or crab, scallions, and radish or olives. (The olives may be too strong a taste for the shrimp, so I thought the heat of the radish may be better. Do you agree?)

    I plan to use them for mini-tostadas, but am thinking they may be great little appetizers with other toppings. Now I am thinking that some crisp flour tortillas cut with a biscuit cutter may be another great base for similar things.

    Help me with topping ideas please - these just can't miss over the holidays.
    Mama's Kitchen (Hope)
    Tue Nov 13, 2012 2:06 pm Groupie
    You have some great ideas so far!

    They can also be warmed instead of fried- try warming them in the microwave or just in a dry frying pan.

    The can also be baked! My fave! Lots less fat and calories! I just spritz them with cooking spray and bake til they crisp. They also make great chips this way- cut them before baking!

    Oh and they freeze well too! BUT if they happen to get stale before you freeze them consider :


    As for toppers:

    ANYTHING! lol

    Fancy: I like to top them with a pinch of any grating cheese and pop them under the broiler just to melt- Then add guacamole and a boiled shrimp! A sprinkle of chopped cilantro makes it prettier!

    Simple: Spread a tablespoon or so of refried beans on them and add a pinch of grated cheese! Nachos! You can also add some chopped tomatoes, shredded lettuce, olives etc....

    I am sure others have more topping ideas for you too!
    Mama's Kitchen (Hope)
    Tue Nov 13, 2012 2:08 pm Groupie
    Sorry forgot to answer your other questions:

    I think the radish, sliced thinly- would be a great addition. Chopped olives too. Black though. Green may be too strong imho. I would only worry about using the together as that may be too strong a combo and overwhelm the shrimp.
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