Green tostadas

Published On Tue Dec 27 2011

This Green Tostada mimics the colors of the Mexican flag.
ANDREW FRANCIS WALLACE/TORONTO STAR

"This is simple to make and lovely to eat," says chef
Francisco Alejandri of this Tostada Verde. "We have
the color of the Mexican flag -- green, white and red."
 He uses habaneros for his guacamole because he doesn't
like the serranos we have here.  You'll find guajillos, crema
and queso fresco in Latin American grocery stores.  The
only (distant) substitute for the fresh cheese would be a
buffalo mozzarella.

Guajillo Sauce:
2 roma (plum) tomatoes
5 dried guajillo chili peppers
3 tbsp (45 mL) diced white onion
1 small clove garlic, chopped
2 tbsp (30 mL) water
2-1/2 tsp (12 mL) white vinegar
1/4 tsp (1 mL) kosher salt

Guacamole:
2 habanero (scotch bonnet) chili peppers (any colour),
      thinly sliced with seeds, or to taste
16 stems cilantro, ends trimmed 2 inches (5 cm)
2 cloves garlic
Flesh from 2 avocados
Juice of 2 limes
Kosher salt to taste

Tostadas:
4 corn tortillas
Canola oil for frying
Kosher salt for sprinkling
4 slices (about 1/2 inch/1 cm thick) queso fresco (Spanish fresh cheese)
2 roma (plum) tomatoes, trimmed, halved, very thinly sliced
Crema fresca or sour cream or crème fraiche for drizzling

For Guajillo Sauce, place tomatoes in baking dish. Broil in oven
preheated to high 8 minutes. Turn with tongs. Broil 8 minutes or
until starting to soften and brown.

Wipe chilies with damp cloth. Stem. Using kitchen scissors, cut in
half to open, discard most of membrane and seeds. (It’s okay if
a few remain.)

Heat large, non-stick skillet over medium high. Add chilies. Toast,
flipping with tongs and reducing heat to medium as needed, until
dark and crisp, about 5 to 8 minutes. Discard any burned seeds,

Transfer chilies to food processor. Pulse 12 times. Add tomatoes,
onion and garlic. Process into thick purée. Scrape into bowl. Stir in
water, vinegar and salt. Refrigerate, covered, at least 30 minutes.
Makes about 1 cup (250 mL).

For guacamole, in mortar, combine habanero and cilantro. Using
microplane rasp, grate garlic into mortar. Using pestle, mash into
paste. Add avocado. Mash well, leaving a few small chunks. Add
lime juice.  Season with salt. Mix well.

For tostadas, using kitchen scissors, snip 1-inch (2.5-cm) deep
cuts every 2 inches (5 cm) along tortillas.

Fill large, non-stick skillet with about 1/2-inch (1 cm) oil. Heat over
medium until hot but not burning (350F/180C if using deep fry
thermometer). Add tortillas, in batches if needed. Fry, flipping and
pushing into oil with tongs, until golden and just crisp. Remove to drain
on paper towels. Sprinkle immediately with salt.

To assemble tostadas, place each fried tortilla on a plate. Top with
equal portions guacamole. Lay 1 slice queso fresco on each. Top
each piece of cheese with slices from 1/2 tomato. Drizzle everything
with creme or sour cream or creme fraiche.  Spoon about
1-1/2 tbsp (22 mL) Guajillo Sauce across centre of each tostada.
(Reserve remaining Guajillo Sauce for another use up to 1 week
in fridge.)

Eat carefully by hand, or using fork.

Makes 4.