Tostadas

Tostadas meaning toasted in Spanish, a simple, adaptable dish that is yummy and fun. You can make a 100% plant based (vegan), veggie, fish or meat version to suit. The recipe below is just an idea, you can add whatever you like really. I use plenty of seasoning in all elements to give a really rich, indulgent flavours. We love Mexican inspired food and were introduced to this dish by my Aunt Caroline, who is an amazing chef and cook 🙂

When time allows I make my own flour tortilla as shop bought ones often contain palm oil and preservatives, but they work just as well, e.g Waitrose essential wholemeal tortillas. If you make your own you can make gluten free, using a non-wheat flour such as rice or gram flour. See a simple recipe at end of post.

Tostada recipe serves 4:

Prepare of the elements and then put them together at the end. You can make everything is advance if easier.

  • Beans
  • In a frying pan, add 1 large red onion finely sliced and very lightly fry, (oil or apple juice)
  • Add 250g pre cooked black turtle beans (approx 1 can drained. Or dried version but they take 1hr+ to cook).
  • Add splash of water, seasoning to taste (I use cumin, chilli power and smoked paprika)
  • Beans are precooked so just cook to heat them up and smash a bit as you go.
  • Prepare fresh veg / salad
  • 2 large fresh tomatoes diced, add a pinch of salt and mix well.
  • 2 medium avocado, chopped and smashed
  • Finely chop red cabbage or lettuce (something to give it freshness and crunch), add a large dash of lemon juice and toss.
  • Flat leaf parsley or coriander chopped if you have it
  • Creamy sauce
  • I use cashew cream, see https://wp.me/p7RDjy-8Y (prepared in advance) but you can also use organic creme fresh or sour cream
  • Mix in chipotles (dried, smoked Jalapeño, you can buy as flakes, sauce or a rub, I use Bart’s smokey chipotle rub, which has sweetness too), if using pure flakes also add a pinch of brown sugar and generous glug of lemon juice.  Sauce should be running, like single cream.
  • Choose – veg / meat / fish and cheese
  • Veg version – slice and fry 250/500g mushroom in seasoning, and / or roast around 250/500g cubed root veg, toss in little oil or apple juice 200c oven 40 mins, until cooked and soft, bash up a bit (not mashed) e.g golden beetroot, squash, sweet potato. (Total 500g veg)
  • Fish version- use 300g prawns or a white fish, pre cooked and flake
  • Meat version – 300g anything you fancy. Slow cooked meat cooked in stock or wine shredded works well e.g beef brisket. I used braised pheasant and venison so anything goes!
  • Useless you are making a vegan version, grate organic cheddar in a bowl
  • Tostadas
  • 4 large wholemeal tortilla. Brush either side of tortilla with a little oil, add to a hot frying pan and cook until toasty and cripy, repeat both sides. Set aside in warm oven.
  • Putting it all together (as rough as you like)
  • Put toasted tortilla on a plate, spread layer of beans, then veg, meat or fish layer, sprinkle with cheese if using, add to warm oven to melt
  • Add tomato, avocado, cabbage and herbs
  • Drizzle creamy sauce all over the top and serve as is or with fresh green salad on the side
  • It ends up a bit like a Mexican version of a stacked pizza. Then just tuck in, there is no right or wrong way to eat it. As the tortilla is crispy it is hard to pick up but you can try!

Bright colours, yummy flavours, filling and fun, what is not to like. Ask the man in the photo, he’s happy 🙂

Recipe for homemade tortilla (make 8):

  • 280g wholewheat flour, 170ml water, 3 tbsp olive oil, pinch salt.
  • Add flour and salt, stir in water and oil
  • Turn onto a floured surface; knead 10-12 times, adding a little flour if too wet or water if too dry to give you a smooth dough
  • Leave 10 mins
  • Divide into 8 portions (more or less depending on size of tortillas)
  • On a floured surface roll into tortilla shape and thickness, thickness is more important than shape!
  • In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned
  • Use straight away or cool, wrap and freeze. Use baking paper between them to separate if easier

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