They will quickly turn a brighter red in a few seconds and they are ready to pull. Once the oil is hot, place the guajillos in with a pair of tongs. Add the frying oil to the pan and turn on to a medium heat. In the same pan used to toast the seeds, give it a little wipe to clean any left over bits.Be sure to add more salt as you go, to balance out the water you put in. If you find that it’s still a little stiff, keep adding a few drops of water till you get the right consistency. You want your salsa to be smooth so it easily spreads on the tostada. To make the salsa, in a blender add your avocado, half of the cilantro bunch, garlic, vinegar, onion, salt to your liking and a few scants of water and blend.Set them aside on a sheet tray or plate to let them cool. Give them a toss every so often till you start to see them slightly darken in color and they start giving an aroma. Warm up a pan on medium high heat and toast the pumpkin seeds.Jicama Tostada with Avocado, Guajillo, and Hibiscus Jicama-Mango-Tortilla Salad with Citrus Vinaigrette It took several different variations to get it just right, but I’m really happy with the results. I have been serving this dish on my summer pop-up menu and have been getting lots of positive feedback. Some places only sell hibiscus in larger portions, but you can always make jamaica with the leftover leaves! You can also experiment with different dried chilies other than guajillo if you already have your favorites.Īt the base of this jicama tostada is avocado salsa, and it gets topped with toasted pumpkin seeds and cilantro. You can find dried guajillo chilis and hibiscus leaves at your local Mexican market. The process also results a deep red color that makes this tostada pop. The lime and oil help extract the flavors of both ingredients as the jicama absorbs it. Both have a combination of fruity, tart, tangy, and slightly spicy flavors. The jicama is diced and tossed in lime and olive oil with fried guajillo chilis and hibiscus leaves. It’s my go-to choice when picking from the line of options when I’m in front of a frutero cart – and was an easy choice when I was deciding on what to use here. For those unfamiliar with jicama, it’s a root vegetable with a slightly sweet taste and an almost apple-like crispness to it. I went with jicama to substitute for the meat. I wanted this tostada to be light, fresh, and have lots of texture. She uses fried chilies and hibiscus leaves to coat the meat, a technique I’ve only seen done a few times before. This jicama tostada recipe was inspired by a ceviche dish I saw in Gabriela Cámara’s book My Mexico City Kitchen. I always flip through my favorite chefs’ books and try to come up with vegan version of the ones I like. Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members!Ī part of being a good cook is to study and be inspired by other people’s work.
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