Wild Game Tostada with Susie Jimenez
Susie Jimenez makes a street-worthy wild game tostada by showing how you can take pretty much anything out of the fridge and pile it on top of a crispy shell.
- 1-2 cups wild game mixture of left over stew that you can pull apart or chop, cooked ground meat,
- 4 tostadas
- 1 cup refried beans
- 1-2 cups cabbage slaw
- 1 cup tomatillo sauce or chile de arbol sauce
- 1 cup crumbled queso fresco
- Assemble your tostada by spreading refried beans on each one then your meat, topped with cabbage, sauce and cheese.