Since spending all of this month in Mexico, I thought it was only fair to share lots of food + drink recipes, Mexican style.
Everything that people eat here comes with tortillas, whether they be used for tacos, fried up as tostadas, or on the side, there is no meal without them. Because of this, I thought I’d share recipes similar to what we’ve been eating here, but with ingredients that you can also find in the states.
This one is a mash-up of a traditional Mexican tostada, mixed with a Cauliflower plate I had at an American restaurant once.
Note: This recipe is vegetarian-friendly.
Spicy Cauliflower Tostadas
1 Can of Black beans
Salt + Pepper
Chorizo (NOTE: leave out if you want this to be vegetarian recipe)
Vegetable or Olive Oil
Step 1: Black Bean Puree
Blend up your black beans with seasonings (s+p is fine) into a puree, Make sure it blends down to a thick-liquidy texture. Taste it frequently and add salt/pepper/other spices as you please. I used cumin.
Step 2: Cauliflower + Chorizo Mixture
Break cauliflower into small small pieces, until all of them are the size of popcorn.
Chop your chorizo up as well. Use as much chorizo as you wish, you just want the cauliflower to be a 2-1 ratio to the chorizo.
>> For vegetarians, you would ditch the chorizo and just toss cauliflower in a buffalo sauce instead for flavor
4. In a greased sauce pan, throw in the cauliflower. Let cauliflower cook for 2-3 minutes before throwing in Chorizo. Then add chorizo and let cook for about 12-15 minutes, stirring frequently. The chorizo should release some juice, and that is what will flavor your cauliflower.
Cook until Cauliflower is tender, but not too soft.
step 3: Tostadas
In a separate sauce pan, put about an inch of vegetable oil. This is what will make your tortillas into crispy tostadas.
When vegetable oil is bubbling, take tongs and slip in the tortilla. Let sit for 1 minute then flip. You will see it crisp up. Do this with all of your tortillas and then set to dry + de-grease on a plate with a paper-towel.
Finish it all off…
Take your tostadas and spread the black bean puree on. Add your cauliflower/chorizo mixture just on top of that. Top it off with sour cream + some cilantro and there you have it.
WARNING: Eating this gets messy,
but I assure you will lick your fingers and plate clean.