These tostadas ahogadas are the perfect adaptation of the deep fried potato tacos recipe from the Mexican cuisine. With these tostadas, you have the same ingredients and toppings but in a healthier version.
10 minutesmins
25 minutesmins
35 minutesmins
6people
Ingredients
1tablespoonoil neutral tasting oil
2 ½cupsabout 1lb/450g of cooked and mashed potatoes
Pinchof salt
12corn tostadasoriginal or baked
For the tomato broth, “caldillo”
3large tomatoesabout 1lb/450g
¼of an onion
5cilantro sprigs 1/2 teaspoon dried spearmint o dried oregano
Pinchof salt
For serving:
Pickled onionrecipe in notes
2cupshredded lettuce
1thinly sliced cucumber
4-6thinly sliced radishes
Instructions
Add the tablespoon of oil in a saucepan over medium heat and add the mashed potatoes and heat through. Add a pinch of salt and taste for seasoning, adjust if needed.
Meanwhile, put the tomatoes and onion in a saucepan with about a cup of water over medium heat for 10 minutes. Blend with a kitchen robot until all the ingredients are well mixed. Stir in the cilantro sprigs and salt and leave for five more minutes. Add the spearmint or oregano, and remove from the heat. Check for seasoning and adjust with more salt if necessary.
To prepare the tostadas.
Put a tostada on a shallow dish and spread 2-3 tablespoons of the warmed smashed potatoes. Be gentle and try not to break the tostada.
Garnish with the shredded lettuce, some cucumber slices, 3-4 radish slices and some pickled onion.
Pour some tomato broth over the tostada.
Eat immediately.
Notes
Pickled onions:Boil in a saucepan 2 cups of water with 1/4 of a cup white vinegar, one bay leaf, one teaspoon of thyme and one teaspoon of marjoram. Turn off the heat as soon as it reaches the boiling point, and add one thinly sliced red onion. Let it cool.When cooled, transfer the onion to a large glass jar and squeeze the juice of two limes and add one teaspoon of salt. Mix well and store in the fridge. Use for salads, tacos, rice, etc.