A Mexican classic with my little twist (avocado, feta and mint salsa). This is definitely one of the best brunch dishes you can get, so is 100% worth trying for yourself! Full recipe below...
INGREDIENTS
Tortillas / Tostadas:
Makes 8
1 cup masa harina flour
1.5 cups water
1 tsp fine sea salt
Vegetable oil (for frying)
Pico de Gallo (cold salsa):
Serves 4-6
4 vine tomatoes (seeds removed so just the flesh is left)
1 jalapeno
1/2 white onion
Small bunch of coriander (stalks discarded)
Juice of 1 lime
Salt
Salsa Roja (warm salsa):
Serves 6-8
6 plum tomatoes
1 onion
2 jalapeños
4 garlic cloves
Small bunch of coriander (stalks discarded & leaves chopped)
Salt
Refried Beans:
Serves 6-8
1 Bianco Forte capsule (to give us 230ml of coffee)
1 tbsp oil
1 white onion (diced)
2 garlic cloves (minced)
2 tsp cumin seeds
1 tsp ground coriander
2 cans black beans (strained & rinsed)
Salt & pepper
Avocado, Feta & Mint:
Serves 4-6
1 avocado (finely diced)
100g feta (half a block)
Small handful of mint leaves (finely chopped)
2 tbsp olive oil
Salt & pepper
Other:
Eggs
Olive Oil
METHOD
Tortilla:
Mix together flour, water and salt in a bowl.
Knead for a few minutes until combined. Cover and leave to rest for 30 minutes.
Portion out the dough into 8 balls and press between two pieces of parchment paper to get your tortilla (using a tortilla press helps massively here).
Once pressed, cook the raw tortillas on a high heat (cast iron pan is ideal), flipping every 30 seconds, for 2.5 mins total
Add 1/2 inch vegetable oil to a frying pan and shallow fry the cooked tortillas for a few minutes until you have golden and crisp tostadas.
Pico de Gallo:
Finely chop the tomatoes, white onion, jalapeño and coriander. Place into a bowl, add the lime juice and season with salt to taste.
Salsa Roja:
Using an open flame (or torch) char all of the vegetables (expect the garlic) for few minutes, until slightly blackened.
Add the vegetables (including the garlic) to a roasting tray, coat in oil and roast at 200 C for 30 minutes.
Remove from the oven, place everything into a mortar and pestle and crush until you have a nice salsa.
Add the coriander then season with salt to taste.
Refried Beans:
In a pan fry off the onions and garlic in some olive oil until translucent. Add the cumin and coriander and cook for a few more minutes.
Add the pinto beans, coffee and season with salt and pepper to taste.
Cook on a medium - low heat for 30 minutes until the beans have fallen apart and cooked through.
Mash with a fork until a thicker sauce is formed. If too runny, cook for a few more minutes to evaporate any excess water.
Avocado, Feta & Mint:
Add the avocado, mint and olive oil into a bowl.
Crumble in the feta, mix and lightly season to taste (feta is already quite salty).
TO SERVE:
Place tostada onto a plate. Top with some of the refried beans then spoon some Salsa Roja on top of that. Add a fried egg on top of the salsa then serve the Pico de Gallo and avocado on top of the egg. Enjoy!