I am often asked what foods I miss most from home (Seattle, Washington) and my answer is always without hesitation, Mexican food. Of course I miss the fresh seafood too, or a big fat bacon cheeseburger (okay, I think I’m hungry), but without a doubt Mexican food is always at the top of my list. I just haven’t been able to find the same kind of authentic Mexican cooking here in Berlin, but I’m not giving up until I’ve tried every single restaurant in this city. And until then, we’ll just have to feed those cravings with some home-cooked Mexican food.
Yes, I know this recipe isn’t exactly authentic Mexican cooking. It’s more like Tex-Mex, but it’s delicious nonetheless. If your kids don’t mind and you are wanting to add some spice, you can chop up a jalapeno pepper and add it to the tomatoes before cooking. On the day of the picture I didn’t have scallions on hand and ended up using half of a purple onion, which was also quite delicious (although I do prefer the scallions). The original recipe doesn’t call for it, but I like to add about a tablespoon of fresh chopped cilantro to the avocado corn relish.
Since Arik hasn’t quite yet mastered the art of using a knife and fork I like to use the ingredients and make him a quesadilla while our tostadas are cooking in the oven. This way most of the food goes into his belly and not on the floor. If you want further instructions on this you can find them below the recipe. !Buen provecho!
- 2 limes
- 2 scallions
- 5 oz./140g frozen corn kernels (or 1 small can)
- 1 tablespoon cilantro, chopped (optional)
- 3 tablespoons olive oil
- salt and pepper
- 1 pint/2 cups/400g grape tomatoes, chopped
- 7 oz./200g Gouda cheese, grated (Monterey Jack or Cheddar also work)
- 4-5 flour tortillas
- 1 can (15 oz./400g) black beans
- 1 avocado, cubed
- sour cream for topping, optional
- Squeeze limes into a medium bowl. Thinly slice scallions and chop cilanro, and add to bowl along with corn. Add 1 tablespoon oil, season with salt and pepper, toss to combine, and set aside.
- Preheat oven to 425℉ (220℃).
- Arrange tortillas on two baking sheets covered with aluminum foil and brush both sides with remaining 2 tablespoons oil.
- Drain and rinse beans and sprinkle over tortillas. Top with tomatoes and cheese. Bake until golden and crisp, about 6-8 minutes rotating sheets halfway through.
- While the tostadas are baking, add the cubed avocado to the corn and toss to combine.
- To serve, top the tostadas with corn avocado relish and, if desired, sour cream.
Original Recipe from Martha Stewart