Try this delicious alternative to meat tostadas from London's Michelin-starred Mexican restaurant.
Kol's beetroot tostada
Ingredients
Corn tostadas: 6
Beetroots: 500g, preferably small
Walnut oil: 60ml
Gooseberries: 60g fermented (or any other sour berry)
Chicken stock: Reduced to 60ml (vegetable stock is fine also)
Salt
Guajillo chilli: 12.5g
Rapeseed oil: 1l
Achiote: 50g
Habanero: 8g, dry
Fermented gooseberry juice: 5ml
Egg yolks: 2, pasteurised
Guajillo oil: 170ml *see above
Kombucha: 5ml
Get the recipe for delicious meat-free tostadas from Michelin-starred Mexican restaurant Kol, in London.
01.
For the árbol chilli emulsion
Combine the egg yolks with the guajillo oil and whisk.
02.
Add the gooseberries to the mixture and season with salt.
03.
Finally, add the kombucha to the mixture.
04.
Beetroot
Salt bake the beetroot in a tray with coarse salt.
05.
Cover the tray with tin foil and bake in the oven for 60 minutes at 190°C.
06.
While the beetroot is in the oven reduce the stock.
07.
Peel and dice the beetroot and cover in walnut oil, the berries and reduced stock.
08.
Serve the beetroot on top of the corn tostada and dress the plate with a ring of emulsion surrounding it.
