Tostadas with Black Beans, Mexican Chopped Salad & Crispy Fried Avocado Wedge

Tostadas with Black Beans, Mexican Chopped Salad & Crispy Fried Avocado Wedge - Recipe Finder

Tostadas with Black Beans, Mexican Chopped Salad & Crispy Fried Avocado Wedge

tostadas-with-black-beans-mexican-chopped-salad-amp-crispy-fried-avocado-wedge

Info

Total Time:
Under 1 Hour
Skill Level:
Challenging
Cost:
Moderate

Top Chef Masters, Season 3, Episode 6, Elimination Challenge

Ingredients

4 6-inch corn tortillas, fried in shallow oil to crispy, then drained on paper towel and reserved

Chipotle Cumin Vinaigrette:

1 to 2 chipotle chile en adobo, seeded and minced
1 teaspoon ground cumin
1 shallot, minced
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Crispy Avocado:

2 1/2 tablespoons all-purpose flour or rice flour
1/3 cup water
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup quinoa
1/4 cup amaranth
1/4 cup poppy seeds
1/4 cup sesame seeds
1/4 cup black sesame seeds
All-purpose flour or rice flour, for dusting
1 ripe, firm California avocado, seeded, peeled and cut into 8 wedges

Refried Black Beans:

1 small onion, diced
2 tablespoons extra virgin olive oil
1/2 cup canned refried black beans
1 poblano chile, roasted, peeled, seeded, and diced*
Salt and freshly ground black pepper, to taste

Salad:

1 Romaine heart, cut into 1/2-inch strips
1 bunch watercress
1 small jicama, peeled and julienned
1 cup corn kernels (from grilled corn on the cob)
2 scallions, white and light green parts sliced thinly
2 tablespoons chopped cilantro

Directions

Chipotle Cumin Vinaigrette:

1. Whisk all ingredients together and chill until ready to serve.

Crispy Avocado:

2. Combine flour, water, salt, and pepper to make a batter.

3. In a separate bowl, combine quinoa, amaranth, poppy seeds and sesame seeds.

4. Place flour for dusting into a third bowl.

5. Season avocado liberally with salt.

6. To coat avocado, dust wedges with flour, shaking off all excess.

7. Dip floured wedges into batter to coat lightly and then roll each wedge in the seed mixture, pressing gently to form a complete crust.

8. Chill in freezer for at least 10 minutes.

9. Heat 1 to 2 inches of vegetable oil to 375 degrees Fahrenheit in a small pot.

10. In batches, fry the coated avocado wedges in the hot oil until seeds are golden and crispy, about 2 to 3 minutes, and then transfer to a rack to drain.

Make Refried Black Beans:

1. Fresh chiles can be roasted over a gas flame or under the broiler. Keep turning so skin is evenly charred, without burning the flesh. Transfer charred chiles to a closed plastic bag and steam 10 to 15 minutes. Pull off charred skin by hand and dip briefly in water to remove blackened bits. Once peeled, cut away stems, seeds, and veins. Heat olive oil in a skillet over medium heat and add onion.

2. Cook until lightly golden and add 1/2 cup of canned black beans.

3. Mash and fry beans until a paste is formed and add diced roasted poblano chile.

4. Season to taste with sea salt and freshly ground black pepper.

Salad:

1. In a large bowl, combine all salad ingredients. Add cumin vinaigrette to taste. Toss until well-coated.

Assemble Tostadas:

1. Spread 2 tablespoons warm black bean mixture on crispy tostadas.

2. Top with dressed salad and then top with 2 wedges crispy fried avocado and drizzle avocado with chopped shallots from vinaigrette. Serve immediately.