24 each 6" Yellow Corn Tortillas (06942)
Mushroom Duxelle , see related recipe
4 3/4 oz. Arugula , rinsed and patted dry
4 3/4 oz. Baby Spinach , rinsed and patted dry
Sherry Vinaigrette , see related recipe
12 oz. Smoked Ham , cut in 2" batons and sautéed
7 1/2 oz. Crumbled Queso Fresco
1.) Pre-heat fryer to 350°F and deep fry tortillas for 30-45 seconds or until bubbling stops. Remove and drain on paper towels or wire rack.
2.) For 1 plate; Spread 2 oz. (#20 scoop) of the mushroom mixture evenly over the tostada, toss 0.4 ounce of spinach/arugula with 2 teaspoon of sherry vinaigrette and mound salad on top of mushroom mixture. Next layer 0.5 ounces of sautéed ham and 0.3 ounces of crumbled queso fresco. Repeat for second tortilla, serve two tostadas per order.