- Recipes
- tostilocos are tostitos with attitude
Tostilocos are Tostitos With Attitude
Description
Tostilocos are Tostito chips made loco, or crazy, that can be enjoyed whenever the craving strikes. In my hometown of San Diego, which borders Tijuana, they are typically found in fruterias or sold by street merchants, and in Tijuana, there are entire shops dedicated to the munchy.
Ingredients
- 1 cup fresh coconut meat chunks or drained canned hearts of palm (4 ounces)
- 1/4 medium white onion, thinly sliced
- 1 bay leaf
- 1 teaspoon fine salt
- 3/4 cup white vinega
- 4 Pulparindo candies
- 1/4 cup vegetable juice, preferably V8
- 1 teaspoon soy sauce
- 1 teaspoon vegan Worcestershire sauce
- 4 (3 ounces each) bags Tostito chips
- 1/4 cup fresh lime juice (from 2 to 3 medium limes)
- 1/2 medium to large cucumber, diced (about 1/2 cup)
- 1/2 cup diced jicama
- 1/4 cup chamoy
- 1 tablespoon Mexican hot sauce, preferably Valentina or Tapatio
- 1 (7-ounce) bag Japanese peanuts
- 1 teaspoon Tajín
Directions
- Gather the ingredients.
- Cut the Pulparindos in half lengthwise, and then slice crosswise into thin strips.
- Drain the coconut cueritos using a fine mesh strainer.
- In a small cup or bowl, mix together the V8, soy sauce, and Worcestershire sauce. Set aside.
- To assemble in the bags, set bags down on their sides and cut open lengthwise. You can also assemble the tostilocos in a medium-sized bowl.
- Divide the V8 juice mix and lime juice among the bags. Toss to coat evenly.
- Divide the cucumber, jicama, and drained coconut cueritos among the bags, then drizzle chamoy and your hot sauce of choice on top.
- Sprinkle the Japanese peanuts, Pulparindo strips, and a touch of Tajín over the tostilocos. Serve immediately.
