Tostaguac is a Mexican dessert. Learn the history and facts; easy Tostaguac recipe and ingredients; professional kitchen tips to make yours at home conveniently.
Tostaguac is really a unique way to eat guacamole. All of us love guacamole, but we don’t all love it equally. Some of us like it smooth and creamy, others like it chunky with tomatoes and onions, and still others prefer to take their guacamole with a spicy kick of jalapenos or habaneros.
If you are one of the many who prefer their guacamole with some extra kick, then this spicy twist on the classic avocados-and-tomatoes preparation may be just what you’re looking for.
This article contains the following subheadings:
- Description: What is, history, and facts.
- The Recipe: A detailed information on preparation and more.
Tostaguac is one of many spicy, smoky salsas you can find in Mexico and Latin America, and it makes an awesome addition to guacamole (and all kinds of other Mexican dishes). Here’s all you need to know about tostaguac: what is tostaguac, how to make it at home, what to eat with it, how to eat it, useful tips and recipe variations and many more.
What is Tostaguac?
Tostaguac is simply a corn tortilla that has been crisp-fried and topped with beef or chicken, lettuce, cheese, tomatoes, and guacamole. It is also known as Tostaquac. It is flat, crisp maize shell topped with beef, beans, lettuce, tomatoes, and guacamole and served with rice and beans.
In a concise form, the word tostaquac is simply formed by combination of Tostada and guacamole. In North America, this dessert is claimed to have Mexican ancestry.
While guacamole is made from fresh, ripe avocados combined with tomato, spices, and onions, tostadas are crisp-fried corn tortillas topped with meat and cheese.
It is available in beef and beans (bean tostaguac) (beef tostaguac). Toast-a-wak is the way to pronounce tostaguac.
What is Guacamole?
An easy salad created using avocados is guacamole. The avocado-based dish, which originated in Mexico, can be eaten as a salad, spread, or dip. "Avocado sauce" is what guacamole is called in its literal sense. A variety of meals go well with this sauce, which is delicious and occasionally spicy.
A creamy avocado dip called guacamole is frequently served with tortilla chips or as a garnish on tacos and other delectable foods. Aztecs are credited with the invention of guacamole, which was first mentioned in writing in the 1500s. While any combination of ingredients can be used to make this famous dip, the most popular ones include chopped tomatoes, onion, cilantro, salt, and lime juice.
Some people like it chunky, others smooth, and some people like it with or without jalapenos. Guacamole may be made to your own specifications and is delicious when paired with tortilla chips. It has an infinite number of recipes, and the ingredients can change depending on the chef's cultural background and personal preferences.
Ingredients needed for Tostaguac
- 3 avocados
- 3 tomatoes, diced
- 1/2 a red onion
- 1/2 a jalapeno pepper
- 1 large or 2 small cloves of fresh garlic
- Juice of 1/2 lime
- 1/2 tsp salt
- 8 tostada shells
- 1 16 ounce can refried beans
- 1/2 shredded cheese (I used Mozzarella)
- 1 cup shredded lettuce
- Cilantro, to garnish (optional)
- Ground black pepper (optional)
- Garlic powder (optional)
How to make Tostaguac step by step
Make the guacamole first:
- First, cut your avocados in half. Remove the pits, score the fruit with a knife, and scoop the chunks into a large mixing bowl using a spoon.
- After that, wash and cube two of the tomatoes and combine them with the avocado in a mixing bowl. While you're chopping, dice the third tomato and set it away for later. I prefer to finish with a squeeze of lime juice, salt, pepper, and a pinch of garlic powder, but this is entirely optional.
- Next, peel your onion and cut roughly half of it before putting it to the mixing bowl.
- The jalapeno should then be washed, sliced in half, and the seeds removed (unless you want spicy guacamole). Add 1/2 of the jalapeno, finely diced (or to taste), to the bowl.
- After that, peel your garlic and add fresh garlic to the mixing bowl using a garlic press.
- Finally, squirt half of the lime juice into the bowl and sprinkle with salt. For chunky guacamole, combine all ingredients with a spoon, cover, and refrigerate until required. Now unto making the tostaguac
- To begin, drain the refried beans and heat them in either a microwave-safe container or a pot on the stove.
- Spread some on your tostada shells after they're hot.
- Stack your components in whatever order you like. Start with lettuce, then guacamole, cheese, and the seasoned tomatoes we had placed aside earlier. If you want the cheese to be melted, add it first and heat the tostada in the microwave, toaster oven, oven, air fryer, or similar device.
- If preferred, garnish with cilantro and a wedge of fresh lime. Enjoy when still warm!
Recipe Video: How to make Tostaguac
Learn how to make tostaguac. This is a video on how to prepare your tostaguac.
Rated: 4.9 of 5.0 from 148 reviews.
Variations on this tostaguac recipe
- To make your guacamole more refreshing, add sliced cucumber. It also reduces the amount of fat per serving, so if that is a problem for you, you should give it a try. However, it has a significant impact on the flavor.
- To make your tostaguac more colorful, drizzle it with Mexican crema.
- Of course, you can add or remove any toppings you choose. On a tostaguac, bell peppers, pickled cabbage, and pickled red onions would all be wonderful, as would salsa or pico de gallo.
- Many people prefer guacamole without tomatoes, so omit the tomato if you don't think you'll like it.
- You could prepare the refried beans and/or tostada shells from scratch, but that's the kind of project where having some help in the kitchen to chat with would be beneficial.
How do you eat Tostaguac?
- This method works best with little tostaguac. Start with your fork and take a whole scoop with it to eat if you have a seriously heaped up tostada with plenty of toppings.
- Make a small oven circle to fit in your mouth. Use your fork to cover this small circle with more topping.
- Lift the tostada carefully between your two thumbs and remaining fingers. To keep it from breaking, use your pinky fingers to provide extra support in the centre.
- Take a tiny bite of the tortilla and topping in the center. This keeps the tostada from collapsing. I can't promise that none of the toppings or the crunchy tortilla will fall to the ground, but that's fine.
- Allow it to fall onto your plate and consume it when you put your tostada down.
- With both hands, carefully lift the tostada while holding it high in the air with components. The tostada will become pre-cracked and the toppings will fall down if you press on it too much with your thumbs.
- Open your mouth and scrape off some of the toppings if the ingredients are piled high. As a consequence, you'll reduce the heaps, which will make it simpler for you to eat little portions of the tostada and toppings. It's possible that you spilled toppings on your plate while carrying out this step. Nevertheless, it cannot be avoided.
- Start by taking a tiny bite of the tostada's center. You can avert the collapse of the entire structure by doing this.
- Take little chunks from the tostada's two sides after that.
- Continue to eat in this way until you are full.
- Finally, dig through the toppings that have fallen onto your dish with a fork.
- The essential secret to preparing flawless guacamole is obtaining the right avocado; otherwise, you'll get an off-taste if you choose one that is too ripe or too raw.
- Serrano peppers will provide more spice, and if fresh jalapeos are too hot and spicy for you, opt for green chilies. Yellow onions are the most common in Mexico. However, you can also use red onions.
- Avoid using too many watery tomato varieties, as you don't want to end up with a soggy Tostaguac. Roma tomatoes that are less juicy would be ideal.
- It is entirely up to you whether or not to use garlic. However, because of its distinct flavor, it is preferable to include some garlic whenever possible.
- Only use fresh lime juice to season your guacamole.
- If you like meat, the best thing you can add is a taco. You can also use chopped chicken, hog, mutton, or turkey instead.
- By leaving out the cheese, you can make it vegan. The guacamole is so flavorful that you don't need both. Additionally, bell pepper, shredded cabbage, and onion rings will provide additional taste qualities.
- Instead of using raw tostada shells, you might fry or bake corn tortillas for a crisp texture. This, however, will take a long time.
- If you are concerned about your vegetarian diet, look for the label before purchasing refried bean cans.
- Mozzarella is the most preferred cheese for tostaguac. You can also substitute queso fresco. If you believe the Tostaguac topping components are too fluid, drain as much as possible to avoid a soggy tostada.
Choosing perfect avocado
- Take note of the avocados' color. Avocados have shades of green when they are mature and are a dark, practically black tint. If you want to use it as soon as you get home, pick a black avocado. If you want to use it in a few days, pick one that is more environmentally friendly. Knowing what to look for is crucial because several avocado varieties, including Fuerte, Ettinger, Reed, and Sharwill, remain green when mature.
- You should still feel an avocado to determine its ripeness even if it seems to be ripe. It should feel soft in your palm as you squeeze it. Although it should yield to firm, gentle pressure, a ripe avocado should not feel mushy or soft.
- An avocado is not quite ripe if it is stiff or firm. Only buy it if you plan to keep the fruit for a few days. Overripe avocados should not be consumed if they feel spongy. An avocado will usually take longer to ripen the rougher it is.
- Along with its color, the avocado's skin should be examined for texture. Although the skin should have some pebbles, there shouldn't be any large indentations that may be mistaken for bruises on the fruit.
- Check to see if the avocado is ripe and creamy inside by peeling back the small stem or cap at the top. It's okay to buy an avocado if the area underneath is green. The avocado is overripe and need to be avoided if the area is brown.
- Although all avocados have a similar flavor, there are slight differences that could make you prefer one over the others. Some taste nutty, while others have a softer flavor.
- While peeling some avocados is straightforward, doing it with others takes a little more work.
- There is more oil in some avocado cultivars than in others, which indicates a higher fat content. Avocados from the Hass, Pinkerton, Sharwil, and Fuerte varieties have the most oil.
- Avocados that aren't ripe should be kept in a paper bag. To keep the avocados from getting overripe, keep them in the paper bag and out of direct sunshine. Press gently against the skin of the avocados as soon as you remove them from the bag to determine their ripeness. It must be soft without becoming mushy.
- If you don't plan to use them right away after bringing ripe avocados home from the store or letting them ripen in a paper bag, leave them whole and uncut. For up to three days, store them in the refrigerator. Never keep unripe avocados in the fridge because the cold prevents the fruit from ripening.
- Half of a ripe avocado should be consumed or used; the remaining half should be stored in the refrigerator. However, sprinkle some fresh lemon or lime juice over it to prevent fading. Wrap it in plastic wrap or place it in an airtight plastic container and refrigerate for no longer than a day.
How to peel an avocado
While still in the skin, cut each one in half, remove the pit, and cut into bits. The bits were then scraped out using a big spoon. One approach is to twist your knife against the pit to dislodge it. The third method is to cut the avocado in quarters and remove the pits with your fingers or a spoon.
Alternatively, score the outside of the avocado with a knife and peel off strips of skin. This lowers waste caused by avocado fruit that becomes attached to the skin and is subsequently discarded. However, this will make the avocado slippery and difficult to handle when attempting to remove the pit, so I recommend simply scooping out the fruit with a spoon.
How to store Guacamole
- Cover the prepared dip with a thin layer of milk or water, then refrigerate until ready to serve. (Note: Drain the liquid before scooping.)
- Any guacamole that is left over should be put in an airtight container, drizzled with lime juice, and frozen. The following day, soak the bowl in cold water for around 30 minutes to soften the guacamole. Drain the lime juice and stir it with a spoon before accepting the partygoer's prize for the best dip.
- Fill the bottom of an airtight container with any leftover guacamole by mashing it with a spoon. The guacamole should be sealed tightly, topped with salsa or sour cream (the lactic acid in sour cream helps prevent oxidation), and kept in the refrigerator after any air bubbles have been eliminated.
- Apply a thin layer of lime juice (or lemon juice) over the dip's surface and tightly wrap the container with plastic wrap. The enzyme that causes guacamole to turn brown in the first place will be neutralized by the acidity of the lime or lemon. Before eating, squeeze out the lime juice, or if you prefer sour to sweet, stir it in.
Health benefits of avocado in tostaguac
- Daily use of avocados may improve health in a number of ways, including reducing the risk of heart disease, improving the quality of one's diet overall, raising satiety levels, and promoting intestinal health. They are also tasty and versatile.
- Avocados are abundant in fiber, healthy fats, vitamin C, E, B6, potassium, magnesium, and folate. Daily consumption of them might improve the caliber of the diet as a whole.
- Fiber, which is essential for digestive health, is abundant in avocados. According to some research, consuming avocados may enhance gut health by boosting bacterial diversity and reducing the amount of bile acid in feces.
- Avocados may contribute to raising levels of heart-protective HDL cholesterol while lowering levels of oxidized LDL cholesterol, a kind of cholesterol linked to atherosclerosis, or the accumulating of plaque along artery walls.
- Avocados are high in antioxidants and anti-inflammatory substances such as vitamin C, vitamin E, and the pigment lutein.
- May aid in the promotion of a healthy body weight.
- Smoothies, desserts, soups, salads, and burritos are just a few of the savory and sweet foods that avocados can be utilized in. Additionally, they can be eaten by themselves with simply salt and pepper.
Frequently Asked Questions
What is a Mexican Tostaguac? A flat, crisp maize shell topped with meat, beans, lettuce, tomatoes, and guacamole is known as a tostaguac in Mexico. It is typically eaten with rice and beans.
What is the difference between a tostada and a Tostaguac?
A tostada is a corn tortilla dish-base that has been deep-fried or toasted and topped with various ingredients, whereas a tostaguac is a tostada with guacamole toppings. The term "tostada" typically refers to a toasted or fried flat or bowl-shaped tortilla. Tostaguac is way more than tostada as it allows additional guacamole, that is, Tostada (Tosta-) plus Guacamole (-Guac).
Is a tostada a taco?
The word "tostada," which means "toasted," is frequently used to describe dishes that are served on flat, crispy tortillas that have been fried or baked until they are crisp. Tostadas and tacos have a lot in common. The main difference between the two is that a tostada is flat and made of a crunchy tortilla shell, which is often made of maize. Tacos can be made using crisp corn shells, but they are more frequently made with soft, folded corn or flour tortillas. The base of tostadas must be roasted and crunchy. Because tacos are folded, they are frequently less messy and simpler to eat with your hands.
What's the point of a tostada?
Tortillas made of corn or flour are used to make tostadas. Due to the fact that the tortilla is either fried or deep-fried, tostada in Spanish means "toasted." A tostada is best made with a stale tortilla, which is comparable to the stale bread used for French toast.
Tags: tostaguac, tostaguac recipe, tostaguac food, how to make tostaguac, tostaguac recipe video, easy method of making tostaguac, video on how to prepare tostaguac, how to prepare tostaguac, tostaguac instructions video, tostaguac recipe methods, tostaguac recipe tips, tostaguac recipe pictures, tostaguac food photos, tostaguac step by step instructions, tostaguac cooking methods, tostaguac methods, tostaguac cooking directions
Tostaguac, the endnote
To start with the basics, tostaguac is essentially the same as guacamole, but with tostaguac you have the addition of spicy and smoky elements in the form of ingredients like smoked paprika and chipotle peppers. Now, what makes this recipe stand out isn’t just that it can be made in under five minutes (including prep time), but also that it can be eaten within two minutes if you don’t wait long enough for it to chill!
You may have heard of guacamole, the delicious and healthy dip made from mashed avocados and served with tortilla chips and salsa. But did you know that you can put the same basic ingredients into your own blender and create a new variation on that popular Mexican dish? That’s right, tostaguac (tostadiguaca?) is an alternative to traditional guacamole that combines the best of guacamole with the best of salsa! So what is tostaguac, exactly? And how do you make it?