Biscuit Tostadas Food

BISCUIT TOSTADAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1-1/2 cups salsa; heat through. , Split each biscuit in half; flatten into 4-in. rounds on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Top with meat mixture, cheese, lettuce and remaining salsa.

CHOCOLATE STOUT TORTA

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with parchment. Butter the parchment as well.
• In a small saucepan, heat the butter and stout over medium heat until the butter is melted. Set aside to cool slightly.
• Meanwhile, in a medium bowl, whisk together the sugar, yogurt, cocoa powder, vanilla, salt and eggs until smooth. Pour in the stout mixture and whisk again until fully incorporated. Add the almond flour, oat flour and baking soda and fold with a spatula to combine. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out with just a few crumbs, about 1 hour. Allow to cool completely.
• For the whipped cream: In a medium bowl, use a handheld mixer on medium speed to beat the heavy cream, sugar and whiskey to soft peaks, about 1 minute. Serve the cake dolloped with the whiskey whipped cream.

BISCUIT TOSTADAS

Steps:

• In a large skillet, cook and crumble beef, salt, and pepper until beef is browned and no longer pink; drain off fat.
• Add 1 1/2 cups salsa; stir and cook until heated.
• Take each biscuit and split in half.
• On an ungreased baking sheet, flatten each biscuit half into 4-inch rounds.
• Bake at 350 degrees for 10-12 minutes or until golden brown.
• Top each biscuit round evenly with meat mixture, chees, lettuce and remaining salsa.
• Sprinkle with salt and pepper to taste.
• Serve warm.

BRISKET TOSTADAS

Steps:

• Preheat the oven to 325 degrees F.
• Heat 1/2 inch of vegetable oil in a small skillet. When the oil is hot, slide in a corn tortilla. To prevent the tortilla from puffing and browning unevenly, press down on the center with tongs or a metal spoon. After about 20 seconds, flip it over to the other side and hold down the center again. When golden, remove from the skillet and drain on paper towels. Use three tortillas per tostada.
• In a small saucepan, mix the black beans with just a bit of hot sauce to give a bit of a kick. Mash the beans slightly as you warm them over medium heat.
• Get ready to assemble: Grab a crispy tortilla and set it on a baking sheet. Now layer beans, cheese, tortilla, beans, cheese, tortilla, beans and cheese.
• Bake until the cheese melts. Pull it out and layer the top with a helping of the Braised Beef Brisket, lettuce, tomatoes, onions, cilantro, jalapenos, lime juice, avocado and sour cream.
• Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
• When ready to cook, preheat the oven to 300 degrees F.
• Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices.
• You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.

BIG DADDY BISCUITS

Steps:

• Preheat oven to 425 degrees.
• In large bowl, whisk together flour, baking powder, salt and sugar. Cut in the 1/3 Cup of butter (I cut the butter into very small cubes and then used a pastry blender) until the mixture resembles coarse meal. Gradually stir in the milk until dough pulls away from the side of the bowl.
• Turn out onto a floured surface, and knead 15 to 20 times (I didn't actually do this, I just patted it into a nice smooth mound and then flattened with my hands to the thickness I wanted - about 3/4 inch thick). Cut into biscuits (I used about a 2 inch size). Brush off excess flour and place biscuits onto a lightly sprayed baking pan (I use lightly sprayed foil for easy cleanup). Brush tops of biscuits with melted butter.
• Bake for 10-15 minutes (depending on your oven - I baked mine for about 10 minutes). I actually lift a biscuit off the pan and see if the bottoms are a nice light golden brown and then I remove from oven. I had about 9-10 biscuits from this mix.

TOSTADA GRANDE

Steps:

• In large skillet, brown ground beef; drain well.
• Stir in seasoning, tomato sauce, chilies and hot pepper sauce; heat until hot and bubbly.
• Simmer, uncovered, for 15 minutes or until mixture thickens.
• Lightly grease 9 or 10-inch pie plate.
• Separate rolls or biscuits; arrange pan.
• Press over bottom and up sides to form curst.
• Spread beans over dough; top with meat mixture.
• Bake at 375 degrees for 18 to 20 minutes or until crust is golden brown.
• Sprinkle immediately with cheese.
• Garnish with lettuce, tomato and onion.

BISCUIT TOSTADA

Steps:

• Preheat oven to 400. Brown ground beef, drain, stir in seasoning and tomato sauce.
• Grease pizza pan, spread biscuits over pan forming crust. Cover with refried beans and meat mixture.
• Bake 18-20 minutes, sprinkle with cheese, continue to bake until cheese melts. Top with chopped veggies and sour cream.