Have I mentioned how absolutely in love with Mexican food I am?
I think I probably drive my family crazy because when we have Mexican food at home, I have to make it all – salsa, guacamole, beans, etc. They could live without all that. Like, literally beef and cheese. Or, if it’s my daughter, just cheese. I just don’t understand it. What the hell is a good Mexican meal without everything Mexican?
Why are they happy with dryness? Tastelessness?
Last night I made something my daughter (the picky one) was really happy to eat – pomegranate guacamole. It was a spur-of-the-moment decision to throw those little arils in my guac. Pomegranates were on sale at Publix, and when that happens I usually get a couple because she loves them. Glad I thought of it – it’s sooo good.
For these tostadas, I fried the corn tortillas in canola oil. Bad for you, yes. But they taste good. Just don’t go eating deep fried shit every single day; once in a while is ok.
With these, you get a huge antioxidant boost from the pomegranate. Good excuse, right?
I’m a nurse, trust me.
Oh, and the jalapeno peppers boost your metabolism.
There you go, a couple of good reasons to make these.
Here’s the printable!