One bowl, no kneading, no resting time, you just throw all of the ingredients together, mix,
place on a baking sheet in the oven, and 20 minutes later you have a delicious loaf of bread.
Speaking of traditional, I cooked the shredded meat in a single
layer on a baking sheet in the oven, since I just couldn't bring myself to shallow fry it in lard (although oh my gosh how good would that be??).
Serve as you go (you can really only make one at a time but they only take 2 - 3 minutes each), or keep
warm on a baking sheet in the oven, with oven turned on to approximately 200 degrees, until all are done.
When you're ready, you can grill them OR you can do like I did and just bake «
em on a baking sheet in the oven.
If you're doubling or tripling this recipe, which I do for a bigger crowd, you can cook
them on a baking sheet in the oven.
Place
on baking sheet in oven and bake for 5 minutes.
Remove and place
on a baking sheet in the oven to stay warm while you finish the remaining batter.
Place
on baking sheet in oven and bake for 3 - 4 minutes on each side until crispy and ta - da, now you have tostadas!