Crazy Guacamole Tostadas
This is a two-part recipe. First there's the Crazy Guacamole. Then there's the Tostadas. This started normally enough with making quacamole for some folks coming for dinner. But rather than my usual Guac, I decided to do something a little out of the box. So I charred the jalapeno before dicing it and also charred two ears of corn, removed the corn from to cobs and added it to the Guac at the end. The sweetness of the corn and the kick from the jalapeno made for a nice variation of traditional Guacamole.
The Guacamole is easy enough: Cut four large avocados in half by spinning around the seed with a sharp knife. Discard the seed (or root it in a glass of water to grow your own avocado plant). With a large soup spoon, remove the flesh from the avocado skin and place in a mixing bowl. Add the juice from two limes, a tablespoon of minced garlic, three tablespoons of diced red onion, one or two diced charred jalapenos, a few tablespoons of Cholula sauce, and salt and pepper to taste. Mash up the avocado a mix all the ingredients together. I like to leave the avocado a bit chunky. But you can mix everything up to a smooth consistency if you prefer. Taste and adjust the seasonings to your liking.
There was a cup or so of the Guacamole left over from the party. For lunch the next day I knew I wanted to use it up and guacamole tostadas seemed a natural. Crisp up three corn tortillas in a little bit of oil in a medium hot frying pan. They should brown nicely, but not scorch. Remove from the heat when they're crispy and set aside to cool. Meanwhile, dice some red onion, shred a bit of cheese (a white cheddar is nice, but you can also use queso fresca if you have it handy), and quarter and handful of cherry tomatoes. The tortillas should be cool by now. To assemble, spread a generous layer of the quacamole on the tortilla, then add the red onion. I had a bit of left over corn and some white beans and sprinkled those on at this point as well, just for a bit of added flavor and texture. Next add the tomatoes, which should be seasoned with salt and pepper. Then top with a little bit of the shredded cheese. That's all there is to it. Crunchy, spicy and sweet all at the same time. A perfect simple lunch or dinner.