Tostadas with rough guacamole and smoked paprika

AT A GLANCE

  • Serves 10 people

  • For deep-frying: vegetable oil
  • 2 tsp smoked paprika
  • 6 corn tortillas
  •  
  • Rough guacamole
  • 1 garlic clove, finely chopped
  • 1 small red chilli, coarsely chopped
  • 3 coriander roots, scraped
  • 2 avocados, coarsely chopped
  • 100 gm cherry tomatoes, halved
  • ¼ small Spanish onion, finely diced
  • Juice of 2 limes
  • 1½ tbsp olive oil
  • ½ cup coarsely chopped coriander
01   Heat oil in a deep saucepan to 180C. Pound paprika and 2 tsp sea salt in a mortar and pestle until finely ground, then set aside.
02   Stack tortillas on top of each other, cut into 8 wedges, then deep-fry in batches, turning occasionally, until crisp (1-2 minutes; be careful, hot oil will spit). Remove with a slotted spoon, season with paprika salt, then cool. Tostadas will keep for 3 days in an airtight container.
03   For rough guacamole, pound garlic, chilli and coriander roots in a mortar and pestle to a coarse paste. Add avocado, tomato, onion and lime juice, pound to combine, then stir in oil and coriander and season to taste. Serve with tostadas.

Topics:

CHILLIES, CORN, AVOCADOS, MEXICAN, LIMES, ENTREE, TOMATOES, CORIANDER, SUMMER

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN , EMMA KNOWLES

FEATURED IN

Dec 2012

Dec 2012

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