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The Pantry Project Live: Tostadas

Hell’s Kitchen winner & certified sommelier Chef Christina Machamer shows how to take a virtual Happy Hour to the next level

May 14, 2020

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Chef Christina Machamer, “Hell’s Kitchen” winner, private-chef and certified sommelier; and Laurie March, Los Angeles home expert, TV personality and producer; headlined a Hormel Foods-hosted Instagram Live event on Thursday, May 14. Machamer made mini tostadas using La Victoria® salsa & Herdez® guacamole salsa. Viewers posed questions to them about hosting virtual happy hours and pairing wines, cocktails and mocktails with different dishes live on Instagram.

Chef Christina’s Tostadas

  • Total Time

    30 minutes
  • Serves

    6
  • Tostadas
  • Canola oil for frying
  • 6 CHI-CHI’S® white corn tortillas
  • Kosher salt, to taste
  • 1 (16-ounce) package Jennie-O® lean ground turkey
  • 1/2 cup LaVictoria® salsa, such as LaVictoria® salsa ranchera hot
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic or onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 spring fresh oregano or ½ teaspoon dried oregano
  • Toppings
  • Refried beans, black beans or pinto beans
  • Shredded cheese
  • Shredded Romaine lettuce or red cabbage slaw
  • Avocado
  • Diced tomato
  • Pickled or fresh red onion
  • HERDEZ® guacamole salsa or WHOLLY® Guacamole classic guacamole
  • Fresh cilantro
  • Lime wedges

Instructions

Pour 2 inches oil into deep heavy skillet. Heat oil to 375°F. Add tortillas one at a time. Do not overcrowd skillet. Cook 1 to 2 minutes or until golden brown. Transfer to paper towel line plate. Sprinkle with salt.

In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add salsa and spices to turkey. Simmer 5 to 10 minutes or until hot.

Top each tostada with turkey mixture, toppings and Chili Lime Crema.

Chili Lime Crema

  • Total Time

    5 minutes
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • zest from 1 lime
  • cayenne powder or chili powder, to taste

Instructions

In small bowl, stir together ¼ cup mayonnaise, ¼ cup Mexican crema or sour cream, zest from 1 lime and cayenne powder or chili powder, to taste.

Chef Christina’s Tequila Berry Lemonade

  • Total Time

    5 minutes
  • 1/4 cup fresh or frozen berries or mint
  • Ice
  • 3/4 cup bottled or fresh lemonade
  • 1/4 cup tequila
  • Berries, mint and/or lemon slices, for garnish

Instructions

Add berries or mint to glass jar or Collins glass and muddle slightly. Top with ice. Add lemonade and tequila. Garnish with berries, mint spring and/or fresh lemon slices. Serves 1.

Stories

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Meet Christina

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