Food & Wine Magazine, Feb 2024, p. 35
4.7 stars
4.7 stars
I was so intrigued by this recipe, though, there were so MANY steps so with our culinary knowledge, we modified it a bit. It was overall good but needed something with umami -- see notes below.
Beet Tostadas Ingredients: beets, black beans, yellow onion, guajillo chiles, garlic, limes, lime juice, ground cumin, ground coriander, chile powder, red pepper, Kosher salt, olive oil
Picked Vegetables Ingredients: scallions, jalapeno, radishes, lime juice, white wine vinegar or apple cider vinegar, sea salt
Additional Ingredients: tostadas, queso fresco or crumbled feta, cilantro, roasted pepitas, flaky sea salt
Tips/Notes:
- Used frozen beets already peeled and sliced -- roasted them for about 28 min with all ingredients but used guajillo chile powder and garlic powder
- Did not grate the beets
- Need to drain the black beans about 75% as the puree was too runny
- Used queso fresco; also bought Oaxaca cheese
- Added hot sauce to taste
- Skipped the roasted pepitas
- To add umami, add mushrooms or plant-based meat
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