Tostadas de guacamole y crema

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Tostadas de guacamole y crema - about this recipe

Tostadas de guacamole y crema: guacamole sour cream tostadas. This recipe is an anglicised version of a recipe by Diana Kennedy, 'Tostadas de guacamole y crema' from her brilliant Mexican cookery bible: The essential cuisines of Mexico ISBN 9780307587725 - mine was about £7 from Amazon and it's looking to be the best cook-book I own!

Servings

Makes 12 tostadas

Ingredients

• Vegetable (Rapeseed oil for frying)
• 12 cornmeal tortillas
• 225 g (8 oz) good quality medium strength Cheddar - the more acidic the better - cut into thin slices
• 500 ml guacamole
• 250 ml sour cream
• 375 ml finely shredded lettuce
• 4 to 6 heaped tablespoons of sliced pickled jalapeno chillies (red or green)

Method

1. Heat the oil in a large heavy based frying pan and fry the tortillas until crisp - drain on paper towels
2. Layer the fried tortillas with the sliced cheese and top with a big spoonful of guacamole and top with soured cream
3. Sprinkle with shredded lettuce and chillies

Serving suggestions

Serve immediately