Yucatecan Tostadas Calabacitas Fritas
Traditional Yucatán-style squash salsa makes the perfect snackable dip or plant-based topping for crunchy, cantina-inspired tostadas.
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Ingredients
- ½ cup corn or canola oil
- Six 6-inch corn tortillas
- ½ yellow onion, finely diced (½ cup)
- ⅔ fresh corn kernels (cut from 1 medium cob)
- 2 small zucchinis, finely diced (2 cups)
- 1 large vine-ripe tomato, cored and finely diced (½ cup)
- ¼ tsp. Mexican oregano
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. coarsely chopped cilantro
- ¼ cup crumbled queso sopero (or substitute queso cotija)
- Yucatan-style habanero sauce (optional)
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