Mexican tostadas

The tostada may be a simple dish, but it encapsulates Mexican food perfectly.

Mexican Tostadas Credit: Intrepid

• serves

  4-6

• prep

  20 minutes

• cook

  1 hour

• difficulty

  Easy

This authentic recipe originated when locals had stale corn tortillas they needed to fry, in order to eat. Top with a base of beans, lettuce, tomato, sour cream and a choice of red or green chilli sauce. 

Ingredients

Black beans

• 1½ cups dried black beans
• 2 tbsp olive oil
• 1 large onion
• 3 garlic cloves 
• 1½ bunches coriander
• 1 bunch mint 

Spice mix

• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 2 tsp ground cumin 

Guacamole

• 2 avocados, peeled, seeds removed and mashed with the juice of a lemon or lime
• 1 pinch salt 
• 1 pinch paprika
• chilli 

Toppings and tostadas

• 2 corn cobs, roasted and kernels removed
• 1 cup sour cream
• 4 radishes, thinly sliced 
• 2 green chillies,
• ½ bunch coriander, chopped
• corn tortillas, to serve

Instructions

Black beans

Heat oil in a large frying pan. Add onion and cook for 5 minutes or until translucent. Add garlic and spices and cook for a further minute. Add coriander and mint leaves, black beans and 4½ cups water. Bring to the boil. Reduce heat, cover, and simmer 55 minutes or until tender. Season with salt and pepper. 

Guacamole

Combine guacamole ingredients in a small stick blender. Blend until smooth. Alternatively mash with a fork.

Toppings and tostadas

Peel corn cobs leaving husks intact. Roast over an open flame until golden brown and allow to cool. Slice corn kernels from cobs.

Heat 1 tablespoon oil in a large fry pan or a griddle over high heat and place corn tortillas one or two at a time into pan. Cook, turning once for 3 minutes or until golden and puffed. Repeat with remaining tortillas.

Spoon black beans onto tostadas with roasted corn, sour cream, guac, radishes, green chilli, and coriander leaves.    

 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This authentic recipe originated when locals had stale corn tortillas they needed to fry, in order to eat. Top with a base of beans, lettuce, tomato, sour cream and a choice of red or green chilli sauce.