Elote Inspired Tostadas

Aunt Suzy says

I saw this article and recipe in last week’s Taste section of our local newspaper and that was all the inspiration I needed. The headline was “One more taste of summer” and I said yes, please. Tomatoes and corn are still plentiful here in Minnesota and I have not yet had my fill of either. If you know us here at S&SK you will already expect that I made a few adaptations to the recipe, but I think following the original, using my recipe or making up your own riff would all end in a great tasting tostada. We both loved these, and as Randy said “this has great mouth appeal”. Indeed!

Elote-inspired Tostadas with Corn, Chicken and Avocado

This note is from the original article: Elote, or roasted corn on the cob, is a popular street food in Mexico, and is often served with condiments such as Cotija cheese, lime juice, mayonnaise and ground chile peppers.

This recipe makes approximately 8 tostadas.

This tostada consists of layers (starting from the bottom) of avocado, corn, chicken, cilantro, diced tomatoes, diced onion and optional cheese. Prepare the layers as follows:

For the chicken: Shred approximately 2 cups of cooked chicken. This could easily be from leftover roast or rotisserie chicken or cook up a couple of chicken breasts. We baked 2 bone-in/skin-on breasts sprinkled with some ground cumin and ground chile. (I had ground red Hatch chile on hand.)

Once the chicken is shredded, heat 2 tablespoons oil in a skillet on medium high. Add 2 minced cloves of garlic. Saute for a minute stirring constantly. Add the chicken, saute for another minute or two, then add 1-2 tablespoons adobo sauce from a can of chipotle chiles. Cook for another couple of minutes until heated through all chicken is coated with the sauce. Stir in a squeeze of lime and some salt, to taste. Set aside. The chicken can be served warm or room temperature.

For the corn: You’ll want about 2 cups of corn. I got that amount from 4 large ears of sweet corn. Shuck the corn and then slice the kernels off the cobs. Heat 2 tablespoons vegetable oil in a skillet on medium high heat. Once hot, add the corn kernels and 1/2 teaspoon dried oregano (or to taste). Saute, stirring often until some of the kernels start to brown. Remove from heat, turn into a bowl and set aside to cool. Once cool, add 1-2 teaspoons mayonnaise, a squeeze of lime and some salt, all to taste.

For the avocado: Mash 2 ripe avocados to the consistency of a chunky paste. Add a squeeze of lime and some salt, to taste.

For the tostadas:

Chop 1/2 yellow or white onion.  Seed and chop one ripe red tomato. Chop 1/2-1 cup cilantro leaves. These can be kept in separate bowls or combined for a quick pico de gallo.

Crumble some feta cheese or have on hand grated Cotijo cheese, optional.

Have on hand the required number of tostadas. You can make them yourself from tortillas – instructions included in the original recipe. But if you live near a Hispanic grocery, I say go ahead and buy a package! We got two meals of 8 tostadas each from our package with enough leftover to give to friends Sue and Al for a meal! NOTE: If you’re making these for kids, I think hard taco shells might be easier for them to eat. Just a thought. 🙂

Assembling the tostadas:

Spread some avocado on the tostada. Add a layer of the corn, then some chicken. Top with the onion, tomato, cilantro and cheese if using. If you love lime, squeeze a little on top. Dig in!!

Vegetarian option:

The next night we made vegetarian tostadas, starting with a layer of refried beans, then adding the corn on top. Instead of mashing the avocado, we chopped it and added it on top with the onion, tomato, cilantro and cheese. Rave reviews for this approach too!

Steak and Zucchini Tostadas - Sweet & Savory Kitchens

Margaux says…

I bought this recipe magazine on a whim 4 years ago while waiting in line at the supermarket, and it quickly became my most-used recipe book in the summer and fall. Every recipe I have made (and I have used almost all of them) have been fantastic. And they are super quick and easy. So, since I use this blog as my virtual recipe box and menu planner (along with Pinterest, of course), I thought I would post some of my favorites from the magazine, just in case someday it catches on fire from being too close to a burner, or accidentally gets dropped in the dishwater. Plus, you should try out these recipes, too! They’re great for a quick, easy and flavorful weeknight meal.
20140729-174844-64124778.jpg
I’m starting with the steak and zucchini tostadas. I don’t make these as often because we really don’t eat steak all that much (small business owner budget), but I have made this substituting lentil taco filling for the steak and it is also pretty good. My favorite lentil taco filling recipe is sort of a mash-up of my own taco seasoning and the lentil taco recipe from Budget Bytes.  Actually, I keep the lentil taco filling on hand in the freezer for whenever we have tacos, so I have it ready for my vegetarian son on taco nights.  But I digress….try these tostadas on your next taco night, you won’t be sorry.  Zucchini and steak is a great combo!

Steak and Zucchini Tostadas

adapted from America’s Test Kitchen 30-Minute Suppers, Fall 2010 edition

**To make this even quicker, you can buy already made tostada shells at the grocery store if your store carries them.  Here in Chicago there are a couple of different local brands that make them, and you can find them in the “Mexican” aisle.

12 (6-inch) corn tortillas

4 tbsp vegetable or canola oil

salt and pepper

1 small flank steak (or about 1 lb strip steak…I used that once because it’s what I had on hand)

2 medium zucchini, halved lengthwise and sliced thin

1/2 cup crumbled feta cheese

1/2 cup lightly packed fresh cilantro leaves

1 lime, cut into wedges, for serving

1 recipe pico de gallo, for serving (recipe follows)

1. Adjust oven racks to lower-middle and upper middle positions and heat oven to 450 degrees.  Brush both sides of tortillas with 2 tablespoons oil and season with salt and pepper.  Lay tortillas in single layer on 2 baking sheets.  Bake until golden brown and crisp, rotating baking sheets and flipping tortillas halfway through, about 10 minutes.

2. Meanwhile, pat beef dry with paper towels and season with salt and pepper.  Heat additional 1 tablespoon oil in large skillet over medium high heat until just smoking.  Cook beef until well browned and it registers 125 degrees (for medium-rare), 4 to 6 minutes per side.  Transfer to cutting board and tent with foil.

3. Add remaining oil and zucchini to skillet and cook until tender, about 4 minutes.

4. Cut beef in half lengthwise, then very thinly slice beef crosswise against grain.  Divide beef and zucchini equally among tostadas.  Top with feta and cilantro.  Serve with lime wedges and pico de gallo.

Pico de Gallo

3 cored, seeded and diced plum tomatoes

1/2 red onion, finely chopped

3 garlic cloves, minced

2 jalepenos, seeded and minced (leave more of the seeds for more heat)

juice from 2 limes

1/4 cup chopped cilantro

Combine all ingredients in a small bowl.  Season with salt and pepper.