4 (8 ounce) cans salsa
2 tablespoons ground black pepper
3 / 4 cups water
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chopped onion
In a medium bowl, combine salsa, pepper, and water. Mix well and refrigerate until ready to serve or serve from a bowl.
Heat oil in a large skillet over medium heat. Cook the tostada shell in the oil, stirring constantly, until it is golden brown. Drain on paper towels and serve warm or cold with tortillas.
VERY tasty! Try not to change anything. I always get asked for the recipe whenever I make enchiladas. I changed it to use only 3 cloves of diced garlic instead of the full amount ( I don't like garlic and thought it would be too bland so added extra garlic powder ) and used red pepper instead of chilly peppers. I added lots of fresh garlic cheddar chunks to the enchiladas and I think thats how I've always made it. If anyone has any slight alterations they would love to know! I really enjoy John's video tutorial on how to make this. Highly recommended :)
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