Okay, thanks, Janet! I was unfamiliary with the term 'molida'. I can
say I'm not particularly fond of potatoes in Tex-Mex stuff like
breakfast burritos, either. But then my only encounter with them has
been frozen breakfast burritos and really, one try, no thanks!
I saw a show on PBS about making tostadas the other day. I can't
remember her name but she used a comal drizzled with oil to heat the
corn tortillas to a crisp and then topped them with some different tasty
toppings. Trust me, there wasn't any cheddar cheese involved. Crumbled
Oaxaca and Queso Blanco (or was it Queso Fresco?) were the Mexican
melting cheeses. I do believe there was simmered, shredded seasoned
beef, shredded lettuce and maybe olives involved.
My take-away from it: tostadas are similar to crisp corn tacos, except
they're flat. :)
Jill