Corn tostaditas with salsa and guacamole
This is just the right snack to keep hungry guests from
feeling the effects of too much preprandial alcohol. It is best if you make the
tostaditas using a griddle either on the barbecue or on the stovetop. Not only
do you get those wonderfully defined black tiger stripes but you also have more
control than when cooking directly on a grill rack over a hot barbecue.
Make the salsa one or two hours ahead if possible, to allow
the flavors to blend. Cut the tomatoes in half, remove the cores and scoop out
most of the seeds. Dice the flesh. Add the chopped basil, lime juice and sweet
chili sauce. Stir in the onion, if using, then add salt and pepper to taste.
Make the guacamole. Cut the avocados in half, prize out the
stones, and then scoop the flesh into a bowl. Add the lime juice, chopped chili
and seasoning. Mash with a fork to a fairly rough texture.
Prepare the barbecue. Mix the chili and sunflower oils
together. Stack the tortillas on a board. Lift the first tortilla off the stack
and brush it lightly with the oil mixture. Turn it over and place it on the
board, then brush the exposed side with oil. Repeat with the remaining
tortillas, to make a new, second stack. When finished, slice the whole stack
diagonally into six fat pointed triangles.
Once the flames have died down, position a lightly oiled
grill rack over the hot coals to heat. When the coals are hot, or with a light
coating of ash, heat a griddle on the grill rack until a few drops of water
sprinkled on to the surface evaporate instantly. Grill a few tostaditas at a
time for 30 seconds each side, pressing down for good contact with the griddle.
Transfer them to a bowl, so that they are supported by its
sides. As they cool, they will shape themselves to the curve of the bowl. Serve
with the salsa and guacamole.
Serves 6
30ml/2 tbsp chipotle or other chili oil
15ml/1 tbsp sunflower oil
8 yellow corn tortillas, total weight about 300g/11oz
For the salsa
4 tomatoes
30ml/2 tbsp chopped fresh basil
Juice of ½ lime
20ml/4 tsp good quality sweet chili sauce
1 small red onion, finely chopped (optional)
Salt and ground black pepper
For the guacamole
4 avocados
Juice of ½ lime
1 fresh fat mild chili, seeded and finely chopped |
