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Tostadas with rough guacamole and smoked paprika

You'll need

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.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Dec 2012

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