A few months ago I was speaking with Cool Chile company, a London based Mexican specialist food producer. We discussed me doing a recipe for them, which I’m very excited about. I love making Mexican dishes and use Cool Chile products frequently, as recommended in previous posts. They bring great Mexican ingredients to London which is crucial if you want to achieve authentic Mexican flavours in your cooking, even if you like to do things with your own twist. ;)
Here I have a recipe for tostada, crispy little tortilla discs topped with something delicious. I made the tortillas from scratch this time using masa harina*, a particular type of cornflour, and tortilla press*. If you don’t have time for this you can also buy the pre made tortillas* which are still great and have that authentic flavour, rather than using semolina flour or wheat flour tortillas.
I did 3 toppings here, one is my elote. Which you can find a recipe for here.. http://kalicooking.tumblr.com/post/121921333054
I also did a tuna ceviche tostada and a mushroom. All very simple to make, but with lots of flavour.
For that extra kick drizzle with burnt habanero oil.. my new chilli sauce addiction!
For the tostada base I used the master, Enrique Olvera’s*, recipe for tortillas, once cooked as directed I then fried the tortillas in sunflower oil until crispy and golden. Drain on kitchen paper and set aside.
You can find the recipe here :
Burnt Habanero Oil
This is enough for a dinner or maybe two, it’s hot so you don’t need to make a lot. I was having people for dinner, and we love it so I made a bigger batch this time the recipe given is plenty to last you a couple of days. ;) You’ll need an open flame to burn the chilies, a gas hob is perfect.
2 habanero peppers
4 tablespoons olive oil
juice of half a lime
pinch of salt
Burn your chillies, turning frequently with tongs, to scorch the whole skin black.
Allow to cool, peel and deseed (or not if you’re very brave!).
Using a pestle and mortar start bashing the chillies to break them down, grind into almost a paste and add the oil, lime and salt to taste.
The recipe calls for a teaspoon of aioli, I used this because this was what I had in the fridge, the creaminess helps balance the spice out nicely but you can use cream or sour would cream will work just as well.
2tsp coconut oil
250g mixed mushrooms, roughly chopped
1 tsp Mexican paprika *
1 tsp Cool Chile chorizo seasoning*
1 clove garlic, grated/minced
1 tsp aioli/ cream
small handful coriander leaves, chopped
squeeze of lime
salt to taste
Heat a large flat pan and add your coconut oil, once the oil is hot add your mushrooms, stirring occasionally over a couple of minutes, add your spices then the garlic, stir through and cook for another couple of minutes. Remove from the heat, stir through the aioli, coriander and lime, salt to taste.
To assemble, divide over 4 of your tostada, crumble over the feta.
Ceviche Tostada with Guac, Kaffir lime, Black Sesame & Grapefruit
juice 1 lime
1tbsp olive oil
1 green chilli, deseeded
good pinch of salt
Chop all your ingredients, add to a large pestle and mortar and mash up until creamy but still a little chunky, check seasoning, adjusting salt and lime as needed.
For the tuna
200g sushi grade tuna, cut into 1/2cm cubes
1 tsp black sesame seeds
small handful coriander leaves, chopped
1 small grapefruit, segmented (save the juice for your dressing)
juice of 1 grapefruit
juice of ½ lime
2 tbsp olive oil
2 fresh kaffir lime leaves, vein removed, finely sliced
pinch salt, to taste
Mix your tuna with the sesame seeds, coriander and lightly season.
To make you dressing, simply mix everything together. You’ll have a little extra but you can save this and use as a salad dressing or use to marinade freshly cooked fish, it will last a couple of days in the fridge.
When you’re ready to serve spread a spoonful of guacamole on four tostada, top with tuna, dress just before serving or the fish will over cook.
With the remaining tostada top with Mexican corn, enjoy any extra guac and corn you have on the side.
* These products are available from Cool Chile online, they have a store at Borough Market and other food stores in London.
Masa harina and pre made tortillas are available to buy, along with a tortilla press!
* Enrique Olvera is the Mexican chef behind Pujol, Mexico City and Cosme, New York