Sample Pacific Mexican recipe:

Tostadas y Salsa de Aguacate
(Tostadas and Avocado Salsa)

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

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