Recipe by Ken Rubin
These mini-tostadas make a wonderful appetizer when topped with salsa or ceviche. The avacado salsa should be thinner than guacamole, with only small chunks.
For the tostadas:
- 24 corn tortillas
- salt
- vegetable oil
- 2" cookie cutter for re-sizing
For the salsa:
- 8 avocados, peeled and de-seeded
- 4 tomatillos, husk removed and griddle-roasted
- 3 cloves garlic, griddle-roasted with skins, then peeled
- 1/2 onion (about 1/2 cup)
- 2 T water
- juice of 1 lime
- 2 t. salt
Using a 2" round cookie cutter or similar tool, cut out small circles from the corn tortillas. Place each small cut-out tortilla on a lightly oiled baking sheet and then brush with a small amount of oil. Sprinkle with salt. Place a hotel pan or another cookie sheet of the tortillas to keep them flat while cooking. Bake in a pre-heated 350 degree oven for 5 minutes or until crispy.
On a comal or other flat griddle (maybe, a cast iron skillet), roast the garlic, tomatillos, onions, and chiles until their skins brown and blister a bit. Using a blender, mix these ingredients together. Remove the mixture from the blender into a large bowl and blend in the avocado, water, lime juice, and salt. Serve with tostadas. *note: this is not guacamole, so it shouldn’t be as thick or chunky
