Stranger Foods

MexicanOaxaca tostadas

Serves 2 | Prep 7 mins | Cook 8 mins

My tostadas were inspired by the wonderful giant tostadas of the central market in the city of oaxaca in mexico. they are completely delicious – you taste hot and cold, crunchy and smooth, spicy and mild, salty and sour in every bite. and, as they only take 15 minutes to make, they are a real midweek lifesaver.

Source: Fire and Spice

Ingredients

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Imperial

x0.5

2 tbsp olive oil
2 large tortillas
1 red onion, peeled and finely sliced
2 cloves garlic, peeled and roughly chopped
200 g chorizo, roughly chopped
2 ripe avocados
1 green chilli
8 spring onions, trimmed
1 handful coriander leaves
1½ limes
1 tomato
55 g Gruyère cheese
pinch smoked paprika
sea salt

Instructions

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Preheat the grill (broiler) to high. Meanwhile, brush 1 tablespoon of the oil over both sides of each tortilla. Put them on to a grill rack and grill (broil) for on each side until crispy and golden at the edges. Remove from the grill and put on to serving plates.
Heat the remaining oil in a frying pan over a medium heat and add the red onion, garlic and chorizo. Mix well and cook for , stirring occasionally, until golden.
Meanwhile, cut the avocados in half and remove the stones using a knife. Scoop the flesh out with a spoon and put it into a mini food processor or blender. Cut the top off the chilli and add to the the food processor with the spring onions, coriander and a pinch of salt. Squeeze in the juice from ½ lime and blend into a rough paste.
Finely slice the tomato, grate the cheese and cut the remaining lime into quarters. Divide the avocado mixture between the 2 tortillas and spread evenly over, using a knife. Top with the tomato slices, hot chorizo and onion, and scatter over the cheese. Give both tostadas a dusting of smoked paprika and serve with lime wedges.

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