|½ kg (1 1/8 lb)||of sardine filets, scales removed|
|3||green onions, finely chopped|
|2||beefsteak tomatoes, boiled, skin and seeds removed, finely chopped|
|1||red pepper, opened, seeded, diced into small cubes|
|3||tablespoons cilantro (leaves only) finely chopped|
|¼||teaspoon dried oregano|
|1||tablespoon olive oil|
|½||cup lemon juice|
|salt to taste|
|ground black pepper to taste|
|3||pickled chiles güeros, opened, seeded, cut into thin strips|
|corn chips as needed|
PROCEDUREHeat a skillet over medium heat and grill sardine filets; do not overcook. Cool and chop coarsely.
TO SERVEPlace the mixture over tostadas; garnish with chile strips. Arrange the tostadas on a platter and serve immediately.
Corn tortillas are not only a staple of the popular Mexican diet; they are also the main ingredient in countless traditional recipes that come from the kitchens of Mexico. Tortillas come in various sizes, thicknesses and even colors, depending on their use and each region’s customs. Corn tostadas are day-old tortillas and are served in countless dishes and snacks; they can be toasted on the griddle or baked, as well as fried until golden brown.