Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
Dietary
Vegetarian
From Saturday Kitchen
Ingredients
For the pickled chillies
- 70ml/2½fl oz cider
- 70ml/2½fl oz cider vinegar
- 75g/2½oz caster sugar
- 2 red chilies, sliced with seeds in
- 1 red onion, finely sliced
- 1 tsp sea salt
For the pumpkin ketchup
- 500g/1lb 2oz pumpkin or squash
- 1 white onion, chopped
- 1 garlic clove, chopped
- 150g/5½oz soft dark brown sugar
- ½ tsp hot chilli powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp paprika
- 1 tsp dried oregano
- 125ml/4fl oz cider vinegar
- 1 red bell pepper, seeds removed, chopped
For the lime and coriander soured cream
- 250ml/9fl oz soured cream
- 1 lime, zest and juice
- 50g/1¾oz chopped fresh coriander
For the refried beans
- 400g tin kidney beans, sieved (reserve the liquid from the can)
- 1 tbsp vegetable oil
- 1 red onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 green chilli, chopped
- 1 tsp ground cumin
- 1 tsp fresh oregano
- ½ tsp smoked paprika
To serve
- 4 blue corn tortillas
- 4 free-range eggs
- 1 avocado, peeled and thinly sliced
- 2 tbsp fresh coriander, chopped
Method
-
To make the pickled chillies, put 70ml/2½fl oz water with the cider and cider vinegar in a pan. Add the sugar and bring to a simmer. Add the chilli, onion, and salt, then remove from heat and stir well. Make sure it’s all fully submerged cover and leave to cool. Once cooled, transfer to an airtight container – this can be kept for 2 weeks in the fridge.
-
To make the pumpkin ketchup, put all ingredients (along with 3 tablespoon of water) in a pan with a well-fitting lid and cook, covered, on a medium heat until the pumpkin is soft and cooked.
-
Remove the lid and reduce the heat, cook until the liquid has reduced and turned syrupy. Transfer to a blender and blend until smooth, then taste and season with salt. Set aside.
-
To make the lime and coriander soured cream, combine the soured cream, lime zest and juice and chopped coriander in a bowl. Mix together and set aside.
-
To make the refried beans, put the beans and half of the liquid from the can in a food processor and blend until almost smooth – you want to retain some of the texture of the beans.
-
Heat the oil in a frying pan and cook the onions until softened but without colour – this will take around 8 minutes.
-
Add the garlic, chilli, and cumin, and cook for a further 2 minutes.
-
Add the blended beans, oregano, paprika and a pinch of salt. Cook for 5 minutes or until the beans are hot. If the mixture becomes too thick, add a little of the canned water from the beans. Keep warm.
-
To serve, deep fry the tortillas: heat the oil in a deep fat fryer or wok to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the tortillas one at a time until crisp (about one minute on each side.) Carefully remove the tortillas from the fryer using a slotted spoon and transfer to a plate lined with kitchen roll. Sprinkle with salt.
-
Heat a little more oil in a pan and fry the eggs. Carefully remove the eggs from the pan.
-
Build the tostada by layering the refried beans onto the tortilla with the pumpkin ketchup, soured cream, and eggs. Add slices of avocado and top with the pickled chillies mixture and some chopped coriander.