Elote Tostada

Spicy mini elote with Tajin chile powder and tangy goat cheese crema on top of a perfectly crisp tostada.  A take on Mexican street elotes con todo.

Tostadas are messy by nature but a Jenga situation is perfectly avoidable by making them small…. although that’s part of the fun.

What you need for 4 tostadas:

4 corn tortillas brushed with vegetable oil and sprinkled with salt

1/4 to 1/2 cup goat cheese

1/2 cup sour cream

Salt

6 or 8 fresh baby corn—aka mini elotes

Tajin chile powder

1 chunk of red or green cabbage—or both. You need enough to make about 2 cups shredded

1 lime

1 tbs olive oil

How to make this:

1)    Cut a circle out of each tortilla, put on a baking sheet and bake in a 350.F hot oven for 20 min. They are done when they are golden and crispy. 

2)    Whip goat cheese and sour cream together with a pinch of salt

3)    Slice cabbage thinly and sprinkle it with a bit of lime, salt and olive oil

4)    Dry roast the mini elotes on a hot griddle or pan. Cut them into thick slices and season them with lime and Tajin*

5) To assemble the tostadas, smother each with the whipped goat cheese cream, add cabbage and top it up with the elote slices. Spinkle more Tajin if you so desire :)

*No Tajin: if you don’t have, it you can get away by mixing chile powder and salt together. Then, in your next trip to a Latin store, get some-you won’t regret it.