Name: Tostadas with rough guacamole and smoked paprika
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Ingredients: 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

Tostadas with rough guacamole and smoked paprika

Recipe for tostadas with rough guacamole and smoked paprika.

Serves 10

Prep

20M

Cook

10M

Total

30M

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Ingredients

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

Method

Main

1.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.

2.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.

3.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.

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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