Corn Salsa Tostadas Recipes

CORN SALSA TOSTADAS

Steps:

• Using a 2-in. round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with cooking spray. Place in a single layer on a baking sheet. Bake at 400° for 4-5 minutes or until crisp. Cool. , In a small bowl, combine the sour cream, 1 teaspoon cilantro, onions and garlic powder; cover and refrigerate. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate. Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa.

SPICY BLACK BEAN TOSTADAS WITH CORN SALSA AND AVOCADO

Steps:

• Grill the corn cobs then remove the kernels and place in a medium bowl.
• Grill the tortillas until crisp, then set aside.
• Add the tomato, onion and fresh parsley, and toss to combine.
• Drizzle with olive oil, add the lime juice, season with salt and mix to combine. Set aside to allow the flavors to combine.
• In a medium sauce pan heat the coconut oil over low heat. Add the garlic and fry for 30 seconds.
• Add the black beans, red chili flakes, cumin and lemon juice, mix to combine and cook for five minutes over low heat.
• To assemble the tostadas, divide evenly the corn salsa and black beans onto grilled tortillas, top with avocado slices, garnish with fresh parsley and green pepper slices and serve warm.

BLACK BEAN TOSTADAS WITH COCONUT-CORN SALSA

Steps:

• Cut 1 lime in half, then cut the second lime into wedges; set aside. Trim away the tough stems on the 1/2 bunch cilantro, then coarsely chop the leaves and tender stems (you should have about 1/2 cup tightly-packed chopped cilantro). Finely chop the jalapeño (you should have about 2 tablespoons; if you prefer less spice, use less, or seed it first). Place the cilantro and jalapeño in a large bowl.
• Shuck the 4 ears of corn and remove the silks if needed. Slice the kernels off the cob: I prefer to lay each ear on a cutting board and cut down the side of the cob to remove the kernels. Then, I rotate the cob so the flat (cut) end is against the board and continue cutting and rotating (you should have about 2 1/2 to 3 cups total); set aside.
• (Skip this step if using store-bought tostada shells. You can also deep-fry the tortillas instead of baking them, see Recipe Notes.) Arrange 2 racks to divide the oven into thirds and heat the oven to 400°F. Divide the 8 tortillas between two baking sheets. Brush both sides of the tortillas with 1 tablespoon of the coconut oil. Bake, flipping the tortillas and rotating the baking sheets from top to bottom and back to front halfway through, until lightly browned and crisp, 12 to 14 minutes total. Meanwhile, heat the beans.
• Heat the can of beans with a splash of water to thin them out a bit so that they're creamy and spreadable in a small saucepan over medium-low heat. Stir occasionally until warm, then reduce the heat to low. Meanwhile, make the salsa.
• Heat a large nonstick skillet over medium-high heat until hot to the touch. Add the 1 cup unsweetened coconut flakes and the 1/2 cup pumpkin seeds and toast, stirring occasionally, until both are golden-brown and fragrant, 4 to 6 minutes. Transfer to the bowl with the cilantro and jalapeño.
• Melt the remaining 2 tablespoons coconut oil in the now-empty skillet over medium heat until shimmering. Add the reserved corn kernels and cook, stirring occasionally, until warm but not browned, 1 to 2 minutes. Remove from the heat, taste, and season with salt as needed. Transfer to the bowl with the pumpkin seeds and coconut. Squeeze the juice from both lime halves into the bowl (about 1 1/2 to 2 tablespoons juice); stir to combine. Taste again and season the salsa with salt as needed.
• Spread each tostada shell with warmed refried beans and top with the corn salsa. Pit and thinly slice the avocado, then top the salsa with the slices. Top with crumbled feta cheese, if desired. Serve with the lime wedges.

PORK TOSTADAS WITH CORN SALSA

Steps:

• In a large saucepan combine the pork, 1 of the yellow or white onions, sliced, the vinegar, salt to taste, and enough water to cover the mixture by 2 inches, bring the water to a boil, and simmer the mixture, covered partially, for 1 1/2 to 2 hours, or until the pork is tender. Let the pork cool in the broth, transfer it to a work surface, reserving 3/4 cup of the broth, and with forks shred it. In a large heavy skillet cook the remaining yellow or white onion, chopped fine, and the garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the onion is softened and stir in the pork, the reserved broth, and salt and pepper to taste. The pork mixture may be made 1 day in advance and kept covered and chilled.
• In a large saucepan, cleaned, combine the corn with cold water to cover, bring the water to a boil, and simmer the corn for 1 minute. Drain the corn, let it cool until it can be handled, and, working over a bowl, with a serrated knife cut the kernels from the cobs. To the bowl add the tomatoes, the red onion, the jalapeños, the coriander, 2 tablespoons of the lime juice, the remaining 2 tablespoons oil, and salt to taste, stir the salsa until it is combined, and let it stand for 30 minutes. The salsa may be made 4 hours in advance and kept covered and chilled.
• Peel and pit the avocados, in a bowl mash them with a fork, and stir in the remaining 2 tablespoons lime juice and salt to taste. In a skillet heat 1/2 inch of the additional oil over moderately high heat until it is hot but not smoking and in it fry the tortillas, 1 at a time, for 1 minute, or until they are golden, transferring them as they are fried to paper towels to drain. Spread the avocado mixture on the tortillas, mound the pork mixture on it, and spoon the salsa over the pork.

TOSTADAS WITH TOMATILLO BLACK BEAN SALSA RECIPE

Steps:

• Salsa:
• In a medium bowl, combine all of the prepared ingredients. Taste and adjust the seasoning if necessary (more lime juice, salt, and pepper, etc.).
• Cover the salsa and let it rest for at least 30 minutes in order for the flavors to meld and the beans to soak up the surrounding flavors.
• Tostadas:
• Preheat the oven to 450 degrees F. Spray each tortilla with cooking spray on both sides or brush them lightly with olive oil.
• Place them on a baking sheet in a single layer. Bake for 8 to 12 minutes, until golden and crispy.
• In a skillet over medium heat, pour in the olive oil. Add black beans and their cooking liquid, and mix in some hot sauce and red pepper flakes.
• Mash the mixture with a potato masher for five minutes or longer, until the beans have reduced to the desired consistency.
• Spread bean mixture evenly over each tortilla and top with tomatillo salsa. Finish with selected toppings.

CORN TOSTADAS WITH CHOPPED TOMATO SALSA & CRAB

Steps:

• 1. To make the salsa, mix the tomatoes with the lime juice, coriander, shallot and garlic. Season and set aside. 2. Use a cutter, cup or similar to press 3x9cm circles out of each tortilla. Put the sunflower oil in a large frying pan over a medium heat, once hot, add the tortillas in a single layer (you may need to do this in batches) and fry for 30-60 seconds per side until golden and crisp, reducing the heat if needed. Set aside on kitchen roll. 3. To assemble the tostadas, top each with a swirl of soured cream, a couple of slices of avocado, some crab, a spoonful of the salsa and a slice of jalapeño and serve immediately.

CORN SALSA TOSTADAS

Steps:

• Using a 2-inch-round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with nonstick cooking spray. Place in a single layer on a baking sheet. Bake at 400 degrees for 4 - 5 minutes or until crisp. Cool.
• In a small bowl, combine the sour cream, onions, 1 teaspoon cilantro and garlic powder; cover and refrigerate. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate.
• Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa.