Mexican Tostada
Mixed peppers, tomato salsa, guacamole and sour cream atop toasted sourdough bread, and garnished with red chillies and coriander
Preparation and method
Preparation:
- Defrost, slice and lightly toast the sourdough
- Finely cut the red chillies on the diagonal
- Pick the coriander leaves
Method:
- Gently fry the mixed peppers in a little oil until softened.
- Drain on kitchen paper to remove any excess oil. Season lightly with a turn of black pepper
- Build the tostada with the toast on the base, spoon on the salsa, followed by the peppers
- Now place spoonful's of the guacamole and sour cream on or around the dish
- Garnish with the red chillies and coriander - serve!
NB: For an alternative serving option, spoon the guacamole and sour cream into dipping pots and serve on the side for the customer to add themselves
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