Tostadas

By MIKE EDGAR PHOTOS BY JENN WEBSTER

Eat it as a snack, or a full meal. Either way, this recipe is life-changing.

It’s a tostada. It’s a giant nacho. It’s a spectacular alternative to your regular Super Bowl snack… Deep fried, into a bit of a “bowl” shape, this recipe is essentially an open-faced taco – which means, you can pile them high with all your favourite toppings. Topped with either barbecued chorizo or deep-fried buttermilk chicken, then caressed with avocado cream and pickled red onions, this insanely good, beyond satisfying meal pulls a lot of traditional Mexican flavours together .

Chorizo Tostadas

2 Corn Tortillas

2 Chorizo Sausages

1/4 Cup Avocado Cream

1/4 Cup Roasted Tomato Salsa

1 Tbsp Pickled Red Onion

Handful Fresh Cilantro

Set your deep fryer to 350 degrees Fahrenheit and fry tortillas for 45 seconds on each side. Drain and let rest on a paper towel. Cook the chorizo on a pre-heated grill until an internal temperature of 160 degrees Fahrenheit is reached. Cut the chorizo into bite-sized pieces.

Place the crispy tostada on a serving platter and then spread a layer of avocado cream on top. Pile the chorizo on top of the avocado. Top the chorizo with the roasted tomato salsa and the pickled onions. Garnish with with fresh cilantro and enjoy!

Fried Chicken Tostada

2 Corn Tortillas

1 Chicken Breast, Cut Into 10 Pieces

2 Cups Buttermilk

1 Cup All-Purpose Flour

1/4 Cup Avocado Cream

1/4 Cup Roasted Tomato Salsa

Pickled Red Onion

Fresh Cilantro

Your Favourite Hot Sauce

Submerge the cut chicken into the buttermilk. Cover and refrigerate overnight.

Place the flour into a mixing bowl. Drain the buttermilk off the chicken and place the chicken into the flour, coating the chicken in the flour. Fry the chicken at 350 degrees Fahrenheit for six minutes. Remove chicken from the oil and let any excess oil drain off. Toss the chicken in your favourite hot sauce and reserve for plating. Using the same deep fryer, fry your tortillas until crispy (same as you did for the chorizo tostada).

Place the crispy tostada on a serving platter and then spread a layer of avocado cream on top. Pile the sauced chicken on top of the avocado. Top with the roasted tomato salsa and pickled onions. Garnish with fresh cilantro and enjoy!

Roasted Tomato Salsa

6 Roma Tomatoes, Cut in Half

2 Jalapeños, Seeded and Cut in Half

1 Small Yellow Onion, Peeled and Cut in Half

4 Cloves Garlic

2 Tbsp Olive Oil

1 Cup Fresh Cilantro

Juice of 2 Limes

Pinch of Salt and Pepper

AVOCADO

Cream

2 Avocados, Pitted

1/4 Cup Whipping Cream

1/2 Cup Fresh Cilantro Leaves

Juice of 3 Limes

Pinch of Salt and Black Pepper

Place all ingredients into a food processor and blend until smooth.

Pro Tip For Cutting An Avocado

Pre-heat your oven to 450 degrees Fahrenheit. Toss the tomatoes, jalapeños, onions, garlic with olive oil and roast in the oven until tender, which will be approximately 15 minutes. Let cool. Place roasted vegetables into a food processor with the cilantro, lime juice, salt and pepper and pulse until you get your desired texture. I enjoy mine slightly chunky.

Once the vegetables are roasted, they are placed into a food processor with cilantro, lime juice, salt and pepper and blended to become a chunky, homemade salsa.

Pickled Red Onion

1 Red Onion, Thinly Sliced

500 ml Red Wine Vinegar

1 Cup White Sugar

2 Tbsp Pickling Spice

Place the sliced onions into a heat-proof container. In a sauce pot, bring the vinegar, sugar, and pickling spice to a boil until the sugar is dissolved. Pour the pickling liquid over the onions, until they are fully submerged. Let the onions and liquid cool, then cover and refrigerate.

About the Chef:

Mike Edgar graduated from the Southern Alberta Institute of Technology in the Culinary Arts. He stayed in Calgary, AB working at some of the city’s top restaurants. In 2007, he opened his own restaurant in Calgary’s east end. After eight years of being a chef there, Edgar decided to take a step back and left the industry to spend more time with his son. His son has now expressed an interest in learning his father’s skills and in horses simultaneously.