1. 2 1/2 cups of chopped Tomato ( 2 Large Tomatoes)
2. 1 1/4 cup of chopped Onion( 1/2 of large purple Onion) 3. 1/2 cup of chopped Cilantro
4. 1 cup Clamato
5. 1 Tablespoon of Worcestershire Sauce
6. 3 Tablespoons of Fresh Jalapeño (take the seeds out) or add more if needed. 7. 1 Tablespoon of Salt
8. Black pepper to desired taste.
Serve with Chips!
1. Pre-heat oven to 400
2. 2 Baked El Paraiso Tostadas
3. Spread Marinara Sauce lightly around center of tostada. Leave about half 1/2 an inch of tostada without Marinara Sauce around the whole tostada like crust of pizza.
4. Bake in Oven for 5 to 7 Min with just Marinara Sauce.
5. After taken out of oven brush Olive Oil around edges of Tostada. 6. Add Fresh thin sliced Mozzarella Cheese.
7. Add Fresh Basil over the cheese
9. Add fresh black pepper and Garlic Parsley seasoning.
10. Put back in the oven for 10 to 12 minutes.
11. Add thin sliced of Roma tomato after it comes out of the oven so it does not get soggy. Tomatoes have a lot of water. It’s a light alternative by using a natural Baked Tostada instead of Pizza dough.
Serves 6-8 guests
El Paraiso Tostadas
Fresh Roasted White Corn
Whole Cooked Black Beans
2 large diced fresh Tomatoes
1 bunch of fresh Green Onions diced
2 Tbsp. of chopped Cilantro
Add Olive Oil to the Santa Fe mix
The juice of 3 large Limes
1tsp. Kosher Salt
Dash of White Pepper
Shredded white meat from 1 Rotisserie chicken
Garnish with sour cream, sliced avocados, and shredded Monterey Jack and Cheddar cheese.
]]>Serves 6-8 guests
El Paraiso Chips or Tostadas
4 Ripe Avocados peeled and pitted
2 finely Diced tomatoes
1/2 Cup of White Onion finely diced
2-3 diced pickled Jalapeño Peppers
Add about 1/4 of a cup of the Pickled Jalapeño juice to Guacamole
Add Kosher Salt to taste desired
1/3 of a bunch of chopped Cilantro
Serve in a Molcajete and garnish with a radish for a traditional Mexican presentation.
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