This is the recipe for you if you’re searching for delicious vegetarian dishes. Chef Ricardo Viesca Gutierre prepares tostadas with chipotle chickpeas and wild mushrooms.
DALLAS—To prepare delectable vegetarian tostadas, Senior Sous Chef Ricardo Viesca Gutierre of the Sheraton Dallas Hotel stopped by The Ten.
Wild Mushroom Tostada
Tostadas
Four corn tortillas2 qts. vegetable oil and salt
1. Cook the tortillas at 350 degrees for a crunchy texture.
Topped with mushrooms
Half a pound of wild mushroomsOne ounce of finely chopped garlicOne sprinkle of chili flakesOne ounce olive oil and a pinch of salt
1. Slice the mushrooms.
2. Add the olive oil and sauté the wild mushrooms in a hot pan.
3. When the mushrooms are nearly done, add the garlic to prevent burning. Sprinkle with salt.
Pureed Cauliflower
One complete cauliflowerTwo ounces of sour cream or Mexican creamHalf an ounce of habanero sauceOne pinch of salt
1. Place the cauliflower in a pot after chopping it into small pieces. Just gently cover it with water.
2. Simmer the cauliflower until it’s tender enough to break with a spoon. After that, mix it till smooth with a little cooking water.
3. Add the cream and habanero sauce once it has cooled. Adjust the seasoning to your preference.
Pickled Onions
Two limes and half a chopped red onionMexican oregano, two pinchesOne cup of apple cider vinegar and one ounce of salt
1. In a bowl, mix the onions with oregano, the lime juice and salt. After ten minutes of rest, resume your activity. After a few times it will start to change color, to pink.
2. After adding the vinegar, it is prepared for use.
To Put on a Plate
1. Top the tostada with a little of the cauliflower puree.
2. Place the mushrooms on top.
3. Add pickled onions and micro cilantro to finish.
Chipotle Chickpea Tostada
The topping
One can of chickpeas, cookedOne ounce of pureed chipotleThree ounces of orange juiceOne dry morita chile and a handful of coarsely chopped cilantroThree ounces of finely chopped onionTwo ounces of olive oil
1. Saute the onion until golden.
2. Drain the chickpea can, and add it to the onion. Smash half of the chickpeas in the pan.
3. Blend the chipotle, morita chili and orange juice until smooth. Add it to the chickpeas, reduce.
4. When reduced, turn off the heat, and add the cilantro.
Guacamole
1 ripe avocado1 bunch cilantro, chopped2 oz white onion chopped2 limesSalt to taste
1. In a bowl, add the avocado, salt and lime and smash.
2. After, add the onion and cilantro. Adjust the seasoning to your preference.
Pickled Onions
Two limes and half a chopped red onionMexican oregano, two pinchesOne cup of apple cider vinegar and one ounce of salt
1. In a bowl, mix the onions with oregano, the lime juice and salt. Rest for 10 minutes, and move again. After a few times it will start to change color, to pink.
2. Add the vinegar and it is ready to use
To Plate
1. Spread some of the guacamole puree on the tostada
2. Put the chickpeas on top
3. Finish with micro cilantro and pickled onions
