Corn Salsa Tostadas
Corn Sals It is a good option if you're following a vegetarian diet. If you have garlic powder, flour tortillas, green onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes.
Instructions
Using a 2-in. round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with cooking spray.
Place in a single layer on a baking sheet.
Bake at 400° for 4-5 minutes or until crisp. Cool.
In a small bowl, combine the sour cream, 1 teaspoon cilantro, onions and garlic powder; cover and refrigerate. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate. Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Eden Rift Valliant Vineyard Pinot Noir with a 4.2 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.
Eden Rift Valliant Vineyard Pinot Noir