It all started with the Huevos Rancheros. That’s how I discovered the joy that is deep-fried corn tortillas. But be aware, not all corn tortillas are created equal. I bought some small ones from a popular brand recently and for some reason they don’t crisp up in the oil. Like, at all. No idea why, but if it doesn’t work once, don’t give up, just try different tortillas!
I hadn’t realised that it was so easy to make tostadas! The crispy fried tortillas are just utterly delicious and a great vehicle for various toppings. Last summer I was very much in the mood for the combination of crab meat, avocado and gochujang mayonnaise and they were a delight! I made them when we were in Norfolk and fresh local (delicious!) crab was readily available and we actually had them as a main course instead of a starter, but they would also be a great way to start off any tex-mex feast!
Crab Tostadas with Avocado and Gochujang Mayonnaise, serves 2
2 large corn tortillas
500 ml vegetable oil
100 ml crab meat
1 avocado, peeled and sliced
1 small bunch coriander
2-3 spring onions, thinly sliced at an angle
1/2 lime cut into 3 wedges
100 ml good quality mayonnaise
1-2 tsp gochujang paste
salt and pepper
Heat up the vegetable oil in a large frying pan with tall sides or a saucepan large enough to fit the corn tortillas. Heat the oil to 180C. Fry the tortillas one at the time in the oil until crispy and golden on both sides (turn if needed). It only takes a few minutes. Leave to drain on kitchen towel.
Mix the mayonnaise with the gochujang paste and a little salt in a bowl. Prepare the vegetables. Place your tostadas on plates and start layering. Start the the avocado, then crab, mayonnaise, spring onions and coriander. Sprinkle over a little salt and pepper. Squeeze one of the lime wedges over both plates and serve with more lime.