Chill Apia Tostada Recipes

SALMON POKE TOSTADA

Steps:

• For the passionfruit "yolks": Combine the distilled water with the sodium alginate in a flat-bottomed container. Using an immersion blender, mix to combine until no lumps are floating on the surface, 5 to 7 minutes. Cover with plastic wrap and allow it to rest for 20 to 30 minutes. (You want all the air bubbles created during blending to escape before forming the spheres.)
• Meanwhile, in a blender, combine the passionfruit puree with the calcium lactate until fully incorporated. Place in a squeeze bottle.
• Set aside two small mixing bowls filled with water for rinsing the spheres. Take a small 1- to 2-ounce ladle and just barely fill the bottom of it with 1 teaspoon of the sodium alginate mixture to make it "nonstick". Squeeze about 1/2 ounce passionfruit mixture into the ladle and slowly submerge into the sodium alginate mixture. Once submerged, swirl the passionfruit "yolk" in a circular motion to float it off of the ladle. Keep it in the solution for 3 minutes. (You can do multiple spheres at the same time, but make sure they don't touch each other while in the solution because they will stick together.) Carefully remove the spheres using a slotted spoon and place them in the mixing bowl filled with water to rinse the excess sodium alginate. Serve immediately, or store in mango juice for up to 2 days.
• For the salmon poke: Place the salmon in a large bowl. Cut the serrano in half and remove the seeds, stem and membrane. Dice into small pieces and mix into the salmon.
• For the dressing: Mix together the ponzu, seaweed salad, sesame oil, ginger and radishes in a bowl. Toss the salmon with the dressing.
• For the avocado: Add the avocados, lime juice, salt and sesame seeds to a bowl. Smash the avocado and mix well.
• Place the tostada shells on a serving platter. Spread an even layer of avocado over the shells. Add a few spoonfuls of salmon poke. Finish each tostada with a passionfruit "yolk". Serve.

SEAFOOD TOSTADA

Steps:

• Heat 1/2 inch of olive oil in a medium skillet. Add a tortilla and fry on both sides until crisp; drain on paper towels. Repeat with the remaining corn tortillas. Set aside.
• Sprinkle the sea bass with salt and pepper, then dust with flour. Fry in the hot oil until cooked through, turning once, 5 to 7 minutes.
• In a clean skillet over medium heat, cook the peppers and onions in some olive oil until softened, about 7 minutes. Add the shrimp and cook, stirring, until cooked through, a few minutes more.
• Set the tostadas on plates. Spoon the bell peppers and shrimp on top. Top with a piece of fish, and then scatter with radishes, Fresno chiles and micro cilantro. Serve with lime wedges.

TILAPIA TOSTADAS

Steps:

• In a large bowl, combine the flour, chili powder, salt, pepper and garlic powder. Add tilapia fillets, one at a time, and turn to coat., In a large nonstick skillet over medium heat, cook fillets in butter for 5-6 minutes on each side or until fish flakes easily with a fork. Meanwhile, place tortillas on a baking sheet and spritz with cooking spray. Broil 3-4 in. from the heat for 2-3 minutes on each side or until crisp., In a small bowl, toss the coleslaw mix, mayonnaise, sour cream, lime juice and zest. Cut fish into large pieces. On each tortilla, layer coleslaw, black beans, fish and avocado.

CRUNCHY TOSTADA ENSALADA

Steps:

• For the vinaigrette: Add the vinegar, oil, honey, chipotle puree, cumin, salt and coriander to a jar, cover tightly with lid and shake until emulsified. Hold in the refrigerator until ready to serve. (Makes 3/4 cup.)
• For the tostada ensalada: Preheat the oven to 350 degrees F. Brush the tortillas on both sides with canola oil, then place on a baking sheet and sprinkle with salt. Bake until crispy but not browned, 18 to 20 minutes. Remove from the oven and let cool.
• In a large bowl combine the tomatoes, cilantro, olives and romaine. Toss with the vinaigrette and season with salt.
• Evenly spread 1/3 cup of the refried beans over each tortilla. Divide the salad among the tortillas, mounding it in the center. Top with beets and 1 tablespoon shredded Parmesan. Serve immediately.
• Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
• Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
• Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.

GUAJILLO CHILE-BRAISED RABBIT TOSTADA

Steps:

• Up to 1 day ahead, prepare rabbit as directed.
• To serve tostadas, heat 2 inches of oil in a frying pan to 360 degrees F. Fry tortillas, 1 at a time, until crispy, about 2 minutes (do not fold tortilla). Drain on paper towels and set aside.
• In a saucepan, heat the rabbit in the reserved braising juices. Put a fried tortilla on each plate and top with a ladleful of black beans. Place the rabbit on top of the beans. In a bowl, lightly dress radishes, cabbage, and cilantro leaves with vinaigrette. Place a small mound of slaw on each tostada; top with salsa. Sprinkle with feta and pumpkinseeds and serve.
• Preheat the oven to 425 degrees F.
• Pull stems off of the chiles, leaving seeds inside. Place chiles in pie plate in a hot oven for 1 to 2 minutes until they smell fragrant to bring out flavor. Place in a bowl and add just enough hot water to cover. Soak for 1 hour. In a blender, puree chiles, oregano, garlic, cumin, and remaining salt and pepper. Strain through a fine sieve into a bowl and set aside.
• In a wide frying pan, heat oil over medium-high heat. Season rabbit pieces with salt and pepper and saute until golden brown on each side, about 7 minutes. Remove and reserve rabbit. Add celery, carrot, and onion to pan and saute until just browned. Add the chile puree and cook, stirring, for 1 to 2 minutes to bring out the flavor. Add rabbit pieces to the pan and add just enough stock to cover. Bring to the boil. Reduce heat, cover and simmer until the meat is very tender. Let cool, then strain and reserve both sauce and meat. Pull meat from the bones being very careful not to miss any; discard skin and bones. Chill meat and sauce separately.
• In a large pot, bring black beans to boil in water to cover by 2 inches. Add half the onion, the celery and the bay leaf. Reduce heat and simmer until beans are tender, 1 1/2 to 2 hours. Strain and reserve liquid.
• In same pot, heat olive oil and add bell pepper, remaining onion, garlic, green onions, basil, cilantro, soy sauce, lemon juice, cumin, cardamom, salt, and pepper. When vegetables are tender, add the beans and the reserved cooking liquid and simmer until reduced by half. Beans can be prepared up to 2 days ahead and refrigerated. To use, ladle out amount desired and heat until warmed through.
• Combine vinegar, lime juice, cumin, salt and pepper in a bowl and mix well. Whisk in the oil until emulsified. Set aside until ready to use.
• Combine all ingredients and mix well, but gently. Do not mash avocados. Use immediately.