Tostadas Aguacate con Tomate Y Calabaza
Executive Chef Matt Lake shares his recipe for some yummy tostadas aguacate con tomate y calabaza “barbados”.
Ingredients
4 whole corn tortillas fried flat and crispy
2 cups refried black beans
2 each ripe Hass avocados
1 lb assorted ripe heirloom tomatoes
2 cups squash barbacoa (recipe below)
2 cups shredded romaine hearts
1 bunch chopped cilantro
1 small white onion minced
½ cup grated queso fresco
For the squash ”Barbacoa”
2 cups diced seasonal squash & eggplants
1 cup fresh tomato puree
2 Tbsp chipotle chile adobo
1 toasted and crumbled ancho chile
Instructions
1
To make the squash barbarcoa: Combine all ingredients for the Barbacoa in a baking dish, season with salt. Bake at 300 until squash is tender. Taste for salt, adjust if necessary. Hold warm.
2
To assemble the tostada: Place one tostada in the center of each plate.
3
Spread a thin layer of refried beans.
4
Top beans with the warm squash mixture.
5
Stack sliced tomatoes on top of the squashes.
6
Garnish with the shredded lettuce, avocado slices, cilantro, onion & queso fresco.
7
Serve immediately and garnish with fresh parsley and more cheese. Serve and Enjoy!
