Tostadas with Guacamole, Red Cabbage slaw & fresh Corn

Dear Foodies,

Have you been to a horse race ? We were there a few weekends back and surprisingly had a good time. I don't think I would go back there every weekend, but it was a good one time thing to do. I don't gamble much, I could just as well through some cash out the window and it'd be the same. But that said, we wagered a couple of dollars on a few races that day. My dad found a few websites that offered free tips for each race. Some could not have been more off the mark, the one they picked to come 1st came 6th in a 8 horse race...ughh. We ended up with happy coincidences on some picks though - I whopping $3.60 on a $2 wager...hehe. They have 8 races each evening, one every 30 mins, that gives a rookie just enough time to figure out which horse to pick and place your wager. We had a nice time and enjoyed the first 4-5 races of the day. It took us awhile to figure out what was going on but we soon caught on and knew what win, show, place stood for and even the special quinella, trifecta and exacta meant. We tried a few combinations on each race until we were tired of losing and got out. By the 7th race we were done and left before the final race for the day.  Every summer my evening drive home is disrupted by this event - the amount of traffic is crazy, taking me twice as long to get home. Now I know whats its all about but still don't get where the money comes from! Even in the midst of a recession, $458 million was wagered at the race track last year, that is nearly $13 million a day!

Instead of corn tortillas I picked up these tostadas at the store. I had never tasted them before and was intrigued by the idea of having a crunchy chip as the vessel for toppings. Part of the reason I like corn tortillas is probably the smaller size. The fillings tend to be what I like the most about taco's. I'd rather have less tortilla and more filling and these tostadas are even better because of the crunch they bring. They are light and still surprisingly sturdy enough, allowing you to pile on the toppings.

A tostada is a fried tortilla that can be loaded with goodies. Its like an open faced taco with a crunchy shell giving you more room for filings which are essentially the best part. When you need a light lunch or snack to get you through a busy summer day a tostada is your answer. With the bounty of avocado in the markets here I make guacamole very often and with a few other ingredients I can have a fun meal ready in 15 - 20 mins. If you don't find pre-made tostada's in your local stores you can lightly fry store bought corn tortilla's as shown here. But finding ready made ones would be ideal in making this a quick meal to put together.

This dish has a few of my current favorites - guacamole and red cabbage slaw. Its perfect for picnics or do ahead scenarios as you can make and store all the components ahead of time. And more importantly, it looks stunning on the plate ;-) It could also be a great addition to a 'taco party' menu. I keep the guacamole simple with lots of cilantro and lime juice. A hint of cumin and diced jalapeno round up the spices for me.

Summer Veggie Tostadas

Prep time: 20 mins

Ingredients

• Tostadas
• 1 cup - Guacamole (recipe below)
• 1 cup - Mexican cabbage and Jicama slaw
• 2 - Corn on the cob, roasted (oven/grill) or microwaved whole in the husk
• 3 - Spring onions - greens only
• Feta cheese
• Hot sauce (optional)

Guacamole

• 2 - Avocados
• 1-2 - Limes
• 1/4 cup - Cilantro, roughly chopped
• 1/2 tsp - Jalapeno/Serrano, minced (adjust to taste)
• 2 Tbsp - Onions, finely diced (optional)
• 1/4 tsp - roasted, Cumin powder
• Salt to taste

Method:

1. Roast or char grill corn or microwave in the husk for 3-4 mins as I did for this recipe. Once cool to handle, slice off the kernels with a sharp knife. 
2. For the guacamole, combine onions (if using), minced chilies, cumin powder, salt and half the lime juice in a bowl. Using the back of your spoon apply gentle pressure to crush them together. This helps to draw out the juices. Add peeled and roughly diced or scooped out avocado to the mix and toss together. I sometimes go for a smooth texture and use a fork to mash everything together or when I want a more chunky guac, I add diced avocado and fold it into the other ingredients. Add more lime juice to taste, I prefer more of it.
3. To assemble, apply a generous smear of guacamole on the tostada, top it with a few spoons of the cabbage slaw. Add as much of the corn and cheese and complete it with a sprinkle of spring onion greens and a few drops of hot sauce(optional)

This was a super nice spin on ingredients used in these tacos. The tostada's are surprisingly sturdy and did not fall apart in my hand and neither did they turn into a soggy mess. The sharp hint of lime in the guacamole and the slaw brighten up the dish and the fresh summer corn is a burst of sweetness. I had some mild feta on hand and it turned out to be a nice addition to the tostada. This is more of a technique or idea and could be used as a perfect vehicle for all the fresh produce in summer and fall.

What's your current summer favorite go-to meal ?

Corn Tacos with Mexican Slaw & Poblano Dressing

Dear Foodies,

I've been waiting all year long to share this recipe here. I discovered fresh corn tortilla's and tacos last summer and they were my staple food for a good month or two. But it was way past fresh corn season by the time I got around to putting the recipe together. This year I hope its right not time so you guys can enjoy it as much as I do. Summer in SD is not until July or August, we are going through what is called June 'gloom' right now. Overcast days with 60-65F temperature hardly feels like summer. One look at the farmers market stalls though and you'll know otherwise. Just like summer and mangoes will go hand in hand for me, its fresh summer corn that I look forward to here. The kernels are so tender and juicy that they hardly need any cooking. When separating the kernels form the corn, a good portion of it ends up being a snack. I nuke them in the microwave for 2-3 minutes while still in their husks sometimes. Once cool to handle, remove the husks, slide half a lime through the kernels, sprinkle salt, chili powder and call it dinner.

This taco recipe is filled with some of my favorite components. A stunning slaw has just three main ingredients - purple/red cabbage, carrots and jicama. I started using jicama only last year after watching a Mexican food show on TV. I had always seen them next to cauliflowers at the local store here but never really paid them notice. Eaten raw, jicama is super crunchy and has a mild sweet flavor. It's rich in fiber and adds a wonderful texture to salads. I dress the salad with a sharp lime dressing with lots of cilantro and a hint of cumin and chile powder to add zing. This simple slaw is clearly greater than the sum of its parts. Its perfect for picnics or do ahead scenarios as the veggies are sturdy enough to hold up against the acidic dressing for a few hours. And more importantly, it looks stunning on the plate!

If you make nothing else from this recipe, you should at least try the poblano dressing immediately. I use poblano's instead of green bell peppers in quesadilla's or stuff them with the sauteed corn and red peppers, a little cheese and bake them for a quick dinner. Once the poblano's are grilled/broiled it takes 5 mins to make the sauce. I use thick homemade yogurt, scallions, a lot of cilantro, some lime juice and roasted cumin powder. A few recipes call for garlic but I don't like its pungent flavor in raw form and avoid it here. Throw everything in a blender jar, give it a few pulses until the sauce to smooth and creamy. And its ready to be used as a salad dressing or a condiment for burgers and sandwiches.

For these taco's, I separated the kernels from the cob and charred them in a dry pan. Seasoned them lightly with salt and pepper. The star of the dish though are the vibrant slaw and poblano chile dressing that packs a punch. I make both every few weeks and store in the fridge for a few days. I made the slaw for a event at work a few weeks back it was enjoyed by all.

Corn Tacos with Mexican Cabbage slaw and Poblano dressing

Prep time: 45mins

Cook time: 15mins

Servings: 3-4

• Corn Tortillas
• Roasted/Charred corn (on an open flame or kernels sauteed in a dry pan)
• Radish sprouts or any other kind of your choice

Mexican Cabbage-Carrot-Jicama Slaw

• 1/2  - small head of Red cabbage, thinly sliced, approx. 3 cups
• 1/2 - Jicama, julienned, approx. 1.5 cup
• 3 - Carrots, julienned or shredded, approx 1.5 cup
• 1/2 cup - Cilantro, roughly chopped
• 1/2 tsp - Jalapeno/Serrano. minced or mexican red chile powder (adjust to taste)
• 1 tsp - roasted, Cumin powder
• 2-3 - Limes, juiced
• 2 Tbsp - Olive oil
• Salt to taste

1. For the salad dressing, combine lime juice, olive oil, salt, chile and roasted cumin powder. Adjust seasonings to taste. I tend to use more lime juice in mine. Toss together all the veggies, cilantro and half the dressing adding more as needed. Set aside for 30 mins at room temperature or refrigerated to develop flavors.

Poblano Chile Dressing

• 3 - Poblano chiles
• 1 - Scallion
• 1/2 cup - Cilantro leaves and tender stalks
• 1.5 cups - thick plain Yogurt or (3/4 cup buttermilk + 2 Tbsp sour cream)
• 1/2 tsp - freshly roasted Cumin powder
• 1-2 Tbsp - Lime juice
• 1/4 tsp - Garlic, grated (optional)
• Salt to taste 

1. Roast poblano chiles over a gas flame or under the broiler until charred all around. Transfer while hot to a bowl and cover with plastic wrap for 10mins. Once cool to handle the peel should come off easily, discard the seeds and membrane as well.
2. Transfer coarsely chopped poblano, scallions, cilantro and yogurt to the blender jar and process until smooth. Add salt, lime juice and cumin powder to taste. Use immediately or store refrigerated in an air tight container for up to a 1 day.

Warm the corn tortillas lightly to make them pliable again. This can be done on a skillet or cover a stack of them in aluminum foil and place in a warm over for 10 mins. Spread out all your fixings on a table for a taco bar or assemble them as you go. Place a spoonful of slaw on the taco, top with charred corn, radish sprouts and finally drizzle a spoonful of poblano chile dressing over all of it, right before serving.

Notes: Swap charred corn with roasted onions & peppers or marinated and cooked tofu/mushrooms or crisp sauteed potatoes or well, the choices are endless. You can also add a zippy guacamole , tomato salsa or tomatillo salsa as topping additions.

This is a perfect summer dish loaded with crunchy veggies and vibrant flavors that keep these tacos light and refreshing. Since its all about the fillings I like to use smaller tortilla's and prefer the flavor of corn tortilla's over flour. There are no strict rules with this though so make it your own and use flavors and ingredients you enjoy. Each component is good on its own too and can be used in many other forms. If I have left over salsa's and roasted corn or peppers I make a burrito bowl with the addition of black beans and rice. Add some steamed edamame, cranberries and toasted slivered almonds to the slaw for a light mid-week lunch.