One of my favourite restaurants in London serves Mexican street food. Their tostadas are a hit - crispy corn bottoms, topped traditionally with beans and loads of fresh herbs.
This is a dish made as part of the Matthew Kenney Cuisine Academy: Level I - Fundamentals of Raw Cuisine. For copyright purposes I cannot share the recipe, but I will share the photos and main ingredients here.
INGREDIENTS & ASSEMBLY
Corn Tostadas • oyster mushroom • pico de gallo (tomatoes, cilantro, lime) • guacamole • cacao mole with sunflower cacao butter and vegetable sauce • cashew sour cream • cabbage/carrot slaw • pickled jicima (or asian pear)
This is a bit of a laborious recipe - with over 9 components. But each one is pretty easy to make with a blender. You can also make the pico de gallo, cacao mole, cashew sour cream, slaw and jicima in advance. The corn tostadas need to be made 1-2 days in advance with the dehydrator. But once it's all done you can have a party and share these with loads of people.