Vegetarian Tostadas
DALLAS - Senior Sous Chef Ricardo Viesca Gutierre from the Sheraton Dallas Hotel visited The Ten to make mouth-watering vegetarian tostadas.
Wild Mushroom Tostada
Tostadas
Corn tortilla 4 pieces
Vegetable oil 2 qts
Salt
1. Deep fry the tortillas at 350f until crunchy
Mushroom Topping
1/2 pound of wild mushrooms
1 oz chopped garlic
1 pinch of chili flakes
1 oz olive oil
Pinch of salt
1. Cut the mushrooms
2. In a hot pan add the olive oil and saute the wild mushrooms.
3. Add the garlic and when the mushrooms are almost ready so they dont burn. Season with salt
Cauliflower Puree
1 whole cauliflower
2 oz of mexican cream or sour cream
1/2 oz of habanero sauce
1 pinch of salt
1. Cut the cauliflower in small pieces and add it in a pot. Use water just to barely cover it.
2. Cook until the cauliflower is so soft that you can break it with a spoon. Then blend it with some cooking water until it is smooth.
3. When cool down, add the cream and habanero sauce. Season to taste.
Pickled Onions
1/2 red onion sliced
2 limes
2 pinch Mexican oregano
1 oz salt
1 cup of apple cider vinegar
1. In a bowl, mix the onions with oregano, the lime juice and salt. Rest for 10 minutes, and move again. After a few times it will start to change color, to pink.
2. Add the vinegar and it is ready to use
To Plate
1. Spread some of the cauliflower puree on the tostada.
2. Put the mushrooms on top
3. Finish with micro cilantro and pickled onions.
Chipotle Chickpea Tostada
Topping
1 can of cooked chickpeas
1 oz of chipotle puree
3 oz of orange juice
1 morita dry chili
1 bunch of cilantro finely chopped
3 oz of onion finely chopped
2 oz of olive oil
1. Saute the onion until golden.
2. Drain the chickpea can, and add it to the onion. Smash half of the chickpeas in the pan.
3. Blend the chipotle, morita chili and orange juice until smooth. Add it to the chickpeas, reduce.
4. When reduced, turn off the heat, and add the cilantro.
Guacamole
1 ripe avocado
1 bunch cilantro, chopped
2 oz white onion chopped
2 limes
Salt to taste
1. In a bowl, add the avocado, salt and lime and smash.
2. After, add the onion and cilantro. Season to taste.
Pickled Onions
1/2 red onion sliced
2 limes
2 pinch Mexican oregano
1 oz salt
1 cup of apple cider vinegar
1. In a bowl, mix the onions with oregano, the lime juice and salt. Rest for 10 minutes, and move again. After a few times it will start to change color, to pink.
2. Add the vinegar and it is ready to use
To Plate
1. Spread some of the guacamole puree on the tostada
2. Put the chickpeas on top
3. Finish with micro cilantro and pickled onions