So, this whole Mexican food trend. It’s not going anywhere. Yay for us! There are fewer cuisines that are quicker, easier and more fun to eat and make.
For most of us, Old El Paso is pretty much about as Mexican as we know. I mean, taco night was always my favourite growing up, even though those taco shells snap clean in half at first bite, and the fragments are bloody sharp when they stab you in the gums. Am I the only person that has taco war wounds? Probably.
You can, of course, buy tortillas from the supermarket. I made my own, from here. It’s kinda like making pizza dough, and kind of fun. The original recipe is also completely vegan, so if that’s your thing, take a look.
Mushroom and Lime Sour Cream Tostadas
Adapted from Vegan Yum Yum
Six Corn Tortillas (use the mini tortillas)
Wild Mushroom Filling (recipe below)
Lime Sour Cream (recipe below)
1 Jalapeno Pepper, sliced thinly
Handful of coriander leaves, roughly chopped
1 carrot, thinly sliced
1 cup grated cheese
Wild Mushroom Filling
340g mushrooms (I used oyster mushrooms)
1/4 tsp Salt
1/4 tsp ground cumin
1/2 tsp dried oregano
1 tsp oil
Fresh cracked pepper
Lime Sour Cream
8 Tbsp sour cream
1 Tbs fresh lime juice
Preheat the oven to 200*c
Finely dice the mushrooms. Add the mushrooms to a fry pan over medium heat and after 3 or 4 minutes, add the salt, oregano and cumin, stirring constantly.
Once the moisture has evaporated from the pan, add the oil and mix. Set aside in a bowl.
Place the tortillas on a baking tray, and grease lightly. Bake for about 8 minutes, until slightly toasted.
Mix together the sour cream and lime juice, and keep in the fridge until ready.
Divide the mushrooms between the tortillas, then top with cheese. Place the tray in the oven and switch to grill. Cook until the cheese melts into gooey cheesy amazingness.
Top each of the tostadas with a couple of slices of carrot, some jalapeño and coriander and a spoonful of lime sour cream. Enjoy!