Tostadas with rough guacamole and smoked paprika

Name: Tostadas with rough guacamole and smoked paprika
Total time: 30 min
Yield: Serves 10
Ingredients: For deep-frying: vegetable oil; 2 tsp smoked paprika; 6 corn tortillas; 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

Recipe for tostadas with rough guacamole and smoked paprika.

Nov 14, 2012 10:47pm

By Emma Knowles

Serves 10
20 mins preparation
10 mins cooking plus cooling

Tostadas with rough guacamole and smoked paprika

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.