A popular dish of the many so-called “Antojitos” in Mexico City, these tostadas de pata are not for everyone, but if you are of the adventurous kind, then they might be for you. It is truly a delicacy that can be found in specialty restaurants in central Mexico. Cow’s feet are cooked first then pickled.
Place the cow feet, previously rinse, in a large pot, add the Knorr Beef bouillon, bay leaf, garlic, onion, and cover with water. Turn the heat to medium high, once it starts boiling, turns down to simmer. Cook until the meat is tender and easy to remove from the bones. If
using a regular pot, it will take about 50 minutes until they are cooked and tender. If using a pressure cooker 25 minutes.
Once the meat is cooked, wait for it to cool down a little and you are able to remove all the meaty parts of the bones. Place in a colander and rinse with cold water since it is kind of slippery to handle if you don’t rinse them.
Drain any excess water and cut into cubes or bite-size pieces. Set aside in a medium-size bowl.
Now, in a small saucepan, heat the olive oil over a medium heat, add the sliced onion and cook for about one minute. Add the vinegar to simmer for a couple of minutes and turn off the heat. Add the bay leaf, crushed Mexican oregano, and thyme. Let it cool for about 5 minutes.
After the 5 minutes pour the vinegar mixture over the meat, stir well. Season with salt and pepper, and marinate in the refrigerator for at least 30 minutes before using. If you have the time, let it marinate for at least 4 hours. If not, 30 minutes is fine.
To assemble, the tostadas first spread the beans and then add some lettuce, top with the meat. Add any additional topping of the ones mentioned above and enjoy with a hot salsa or pickled jalapeños and carrots. Enjoy!
The toppings for these tostadas could be as simple as just lettuce, crumbled queso fresco, and cream. I like to add the avocado and tomato slices, and some people even add radish slices and cabbage instead of lettuce.