Theme: Street Food from Around the World
Dish: Poblano, Corn & Veggie Tostadas
After exploring Korea, we are going to Mexico for today's Street Food from around the World. Mexican food was probably the first international cuisine that I really liked when I came to US. In those days, there were not too many International restaurants in India and the only international dish I ate back then was Domino's pizza, which if I remember correctly didn't really like.
But after coming to the US, I became more open minded about trying new dishes and Taco Bell soon became my favorite fast food place, both because of the vegetarian options available and it was affordable for a graduate student. One dish that I still order, at least one, is Nacho cheese chalupa. I make Mexican food atleast once a week and I have quite a few recipes posted here already.
I decided to make tostadas today. My version is not authentic in any way, but I made sure to infuse it with Mexican flavors. I used pan roasted poblanos, zucchini, eggplant and corn spiced with chili powder and ground cumin along with black beans for the tostadas. Condiments are the highlight for Mexican food, so I topped my tostadas with simple tomato salsa, guacamole and of course lot of sour cream.
Poblanos - 2 medium, thinly chopped Zucchini - 1 medium, sliced Eggplant - 1 medium, sliced Red Onion - 1 medium, sliced
Garlic - 2 cloves, minced Ground Cumin - 1tsp
Chili Powder - 1tsp (or adjust as per taste)
Salt & Pepper - to taste
For Topping:
Lettuce - finely shredded
Tomato Salsa - recipe follows
Guacamole - recipe follows
Cilantro -
Sour cream-
Shredded Cheddar/ Monterey jack/ Pepper Jack - optional
Method:
- To make Tostada Shells: Preheat oven to 400°F. Lightly grease a baking sheet. Brush oil on both sides of the corn tortillas, place them on the baking sheet. Bake for 12~15 minutes, flipping half way through, until golden and crispy. Remove from the oven and keep ready. These can be stored in a airtight container for up to a week.
- Prep the veggies: Heat 1tbsp oil in a saute pan, add garlic and saute until golden, next add the veggies and cook on medium-high heat until browned around the edges.
- Add chili powder, ground cumin, salt & pepper. Mix well and cook for another 1 minute.
- Prepare the Beans: Heat 1tsp oil in a saucepan. Add the black beans and season with salt and pepper. Cook until heated through.
- To Assemble the tostadas: Place generous heaping of black beans, followed by veggie mixture on the tostada shell and top it with your favorite toppings and enjoy immediately.
Ingredients:
Tomatoes - 2 medium, deseeded and chopped
Red Onion - 1 small, finely chopped
Jalapeno - 1 small, finely choped
Lime juice - 1~2tsp
Cilantro - 1tbsp, finely chopped
Salt & Pepper - to taste
Method:
- Combine all the ingredients in a bowl and mix well. Set aside until ready to use.
Ingredients:
Avocado - 1, deseeded and chopped
Red Onion - 1 small, finely chopped
Jalapeno - 1 small, finely choped
Lime juice - 1~2tsp
Cilantro - 1tbsp, finely chopped
Salt & Pepper - to taste
Method:
- Combine all the ingredients in a bowl and mix well. Set aside until ready to use.