Street Tostaditas (Tostaditas Callejeras)

Start making the salsa; you don’t want warm salsa over the tortilla chips to turn them soggy. Add all the vegetables to a pot and add enough water to cover, add salt to taste, cover, and cook on high for 15 minutes or until vegetables are tender; add everything into a blender and blend; add the vinegar and more salt if needed and blend again to mix. Cut the corn tortillas like pizza but into six pieces; in medium heat, fry the tortillas until golden brown and crispy; add into a bowl with paper towels to absorb any excess oil, remove the paper towel, and season the chips with salt. Serve in a plastic bag (I used a zip bag) or in a bowl; squish lime juice over the tortilla chips and add crumbled or shredded panela cheese and salsa.