Toasted Corn Tostadas
Toasted Corn Tostadas by Caren McSherry Delightfully fresh, without complication. The corn tortillas can be baked or fried in advance and simply topped with
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at continentalimporters.ca.
Cooking tools:
- Grill pan
- Cookie cutter
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Paper towel
- Plate
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 8-10 small corn tortillas, 1 package
- 1 tbsp grapeseed oil for brushing
- 3 fresh corn cobs, boiled for 10 minutes
- 1 small purple onion, cut into quarters leaving the core intact
- 1 avocado, diced
- ½ cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tbsp chili crunch
- 1/3 cup pumpkin seeds
- 1 tbsp lemon oil
- 1 tsp sea salt
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