Summer Veggie Tostadas
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 cup – Guacamole (recipe below)
1 cup – Mexican cabbage and Jicama slaw
2 – Corn on the cob, roasted (oven/grill) or microwaved whole in the husk
3 – Spring onions – greens only
Feta cheese
Hot sauce (optional)
Guacamole:
2 – Avocados
1-2 – Limes
1/4 cup – Cilantro, roughly chopped
1/2 tsp – Jalapeno/Serrano, minced (adjust to taste)
2 Tbsp – Onions, finely diced (optional)
1/4 tsp – roasted, Cumin powder
Salt to taste
Instructions:
Roast or char grill corn or microwave in the husk for 3-4 mins as I did for this recipe. Once cool to handle, slice off the kernels with a sharp knife.
For the guacamole, combine onions (if using), minced chiles, cumin powder, salt and half the lime juice in a bowl. Using the back of your spoon apply gentle pressure to crush them together. This helps to draw out the juices. Add peeled and roughly diced or scooped out avocado to the mix and toss together. I sometimes go for a smooth texture and use a fork to mash everything together or when I want a more chunky guac, I add diced avocado and fold it into the other ingredients. Add more lime juice to taste, I prefer more of it.
To assemble, apply a generous smear of guacamole on the tostada, top it with a few spoons of the cabbage slaw. Add as much of the corn and cheese and complete it with a sprinkle of spring onion greens and a few drops of hot sauce(optional)
From akshayapaatram.com