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Peruvian Avocado Tostada

Allow'southward just pretend that you're given a private aeroplane to go anywhere in the globe to go on a food run a risk… where would you go? For me… it's an easy answer…. Peru!

Avocado Tostadas with Tomato Salad

I've been eyeing Peru for years now and I can't wait to get down there and experience all the amazing food civilisation. Simply, since I'm not getting a private aeroplane someday presently, the next best thing is working with products from Peru… like avocados!! I mean, you knew that was coming right?

Avocado Tostadas

Avocados are a HUGE deal in Peru and they are freaking delicious. To celebrate that fact, I'm bringing you these avocado tostadas. Pretty much information technology'due south the most delicious salad in guacamole grade on a fried tortilla. What more could someone possible inquire for!?! Layered with guacamole, tomato plant corn salad and a cilantro vinaigrette and so topped with shredded cheese… I could absolutely eat these every dark if allowed!

And so while nosotros all work on planning our trip to Peru and consuming our weight in Avocados from Peru… permit'due south brand these Avocado Tostadas!!

Guacamole Tostadas

Peruvian Avocado Tostada

  • four small corn tortillas
  • ane/2 loving cup vegetable oil
  • 4 Peruvian Avocados
  • 3 dark-green onions roughly chopped
  • 1 lime juiced
  • 1 lemon juiced
  • Kosher common salt and freshly cracked blackness pepper to taste
  • 1 cup charred corn
  • 1 cup halved heirloom reddish tomato
  • ½ cup shredded colby jack cheese

For the Cilantro Vinaigrette

  • ane shallot roughly chopped
  • 2 cups tightly packed fresh cilantro leaves stems removed (about four ounces)
  • ane clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/ii cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt

  • In a skillet, rut the oil over medium high heat until about smoking. Add the tortillas into the oil, one at a fourth dimension, and fry on each side for about i-two minutes until golden brown and crispy. Remove with tongs and set up bated to dry on a paper towel. Repeat procedure with other corn tortillas.

  • Cutting the Peruvian avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the pare and identify the avocado mankind into a basin. Add the chopped light-green onions, lime juice, lemon juice and season with salt and pepper. Mash until half chunky and half smooth and so set aside.

  • Combine the corn and cherry tomatoes and peak with 3 tablespoons of the cilantro vinaigrette.

  • To brand the cilantro vinaigrette - combine all the ingredients for the vinaigrette in a high powered blender and alloy for threescore seconds until very smooth. Sense of taste and conform table salt and pepper every bit needed

  • To assemble, slather equal parts of the avocado mixture on all of the fried tostadas. Top with equal parts of the tomato and corn mixture and a sprinkle of shredded cheese.

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Source: https://whatsgabycooking.com/peruvian-avocado-tostada/