There’s something about being away from Oaxaca for too long (a few months or more) that makes me want to recreate the flavors in my North Carolina kitchen. I’m doing this constantly. I keep a stash of fresh mole negro in major quantities in the bottom drawer of my refrigerator (no room for meat here) and the shelves are stocked with Maggi and Victoria salsa. Frequently, I’ll just make something up based on what I have on hand, or after foraging in the local tienda where I can buy perfect, ripe avocados for 99 cents each. The next best thing to being in Mexico is to taste her cuisine.
So, here is a recreation of a tosada that is delicious and easy to make. I can prepare this in less than 30 minutes. It is a great appetizer to serve with afternoon beer or a crisp pinot grigio on the porch. Add the scrambled eggs, and you have a great Sunday brunch treat.
12 Guerrero brand crispy yellow corn tostadas
1/2 to one lb. goat cheese
1 can black beans, drained + 1/4 c. liquid reserved
2 dashes of Victoria brand salsa
3 ripe avocados, peeled, mashed
Green tomatillo salsa verde (La Costena brand)
Organic salad greens (garnish)
Fresh mango, peeled, seeded and diced
Optional: soft scrambled eggs
Puree the black beans and reserved liquid in a food processor until smooth. Add a dash or two of Victoria salsa and process for one or two pulses until blended.
Soften the goat cheese in the microwave for 20-30 seconds until it is spreadable.
Spread each tostada with the following ingredients in this order: 2 T. goat cheese, 2 T. black bean paste, 1 T. salsa verde, 1-2 T. mashed avocado. Optional: add a heaping spoonful of soft scrambled eggs that have been cooked with diced onions and seasoned with salt and pepper. Garnish with salad greens and fresh mango.
Serves 6. Two tosadas per person.
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