Tostadas all ajillo
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Ingredients
For the chipotle hummus
- 1 (15-ounce) can chickpeas, drained and liquid
- reserved
- ⅕ cup fresh lime juice
- ¼ cup tahini
- ¼ cup extra-virgin olive oil
- 1 small chipotle in adobo
- 1 garlic clove
- ½ teaspoon ground cumin
- ¼ teaspoon chipotle powder
- ¼ teaspoon Himalayan salt
For the ajillo mushrooms
- 4 dried guajillo chiles, stemmed and seeded
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, minced
- 6 cups sliced cremini mushrooms
- ¾ teaspoon Himalayan salt
For the roasted cherry tomatoes
- 15 cherry tomatoes, halved
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon fresh thyme leaves
- ¼ teaspoon Himalayan salt
For assembly
- Canola, rice bran, or other neutral oil, for frying
- 4 Tortillas, or store-bought corn tortillas
- ½ cup fresh sorrel, cilantro, or parsley leaves
- Lemon wedges
Instructions
- MAKE THE CHIPOTLE HUMMUS: In a highspeed blender, add the chickpeas, lime juice, tahini, olive oil, chipotle in adobo, garlic, cumin, chipotle powder, and salt. Blend until smooth. If needed, add a tablespoon or two of the reserved chickpea liquid to loosen up the hummus. Taste and adjust the seasoning.
- MAKE THE MUSHROOMS: In a medium bowl, add the guajillos with enough hot water to cover. Soak until the chiles have softened, about 15 minutes. Drain and chop the chiles. In a large nonstick or cast-iron pan over mediumhigh heat, heat the olive oil. Add the garlic and cook just until fragrant, about 1 minute. Add the mushrooms and guajillos and cook, stirring, until the mushrooms are tender, 5 to 7 minutes. Add the salt and cook for 2 more minutes.
- MAKE THE CHERRY TOMATOES: Preheat the oven to 400°F. Line a baking sheet with parchment. In a medium bowl, add the cherry tomatoes, olive oil, thyme, and salt and toss to coat. Spread the tomatoes out onto a baking sheet and roast for 15 minutes.
- ASSEMBLE THE TOSTADAS: In a heavybottomed, high-sided frying pan over medium-high heat, heat about 1 inch of canola oil to 350°F. Line a plate or baking sheet with a few layers of paper towels and place nearby for draining.
- Fry the tortillas in the hot oil until golden, 1 to 2 minutes per side. Transfer to the plate to drain and repeat with the remaining tortillas.
- Spread each tostada with about ¼ cup of the hummus. Divide the ajillo mushrooms evenly among the tostadas and top with the roasted cherry tomatoes.
- Garnish with the fresh herbs and serve with lemon wedges.