METHODPrepare your pink pickled onions by adding the sliced onions to a bowl then boil the kettle and pour over the onions until covered. Allow to soak for 10 minutes then drain and mix the onions with the remaining ingredients. Set aside to cool then pop in the fridge in a sealed jar. These should be made at least 4 hours ahead.
Prepare your tomatillo guacamole by adding all of your ingredients into a pestle and mortar (or food processor) and pound/ pulse until you have a chunky, homogenous paste. Taste, adjust the seasoning to your liking and set aside for serving.
Meanwhile, preheat oven 180C fan. Mix the cubed potatoes with the chicken stock powder and the oil and tumble into a baking tray. Roast for 20 minutes.
After 20 minutes, mix through the crushed garlic and roast 15 minutes more, or until tender and golden. Set aside.
When ready to serve, heat the oil for deep frying to 180C. quickly fry the tortillas until crisp and drain, sprinkle with a little salt.
Pile the potatoes & crab into the crispy tortillas and top with the guacamole and pink onions, garnish and serve.
This recipe was created and photographed by Gourmet Glow.
Serves: 6
Preparation: 20 mins
Cooking: 35 mins
Tostadas:
1kg Albert Bartlett Original Rooster Potatoes, peeled and cut into 1cm cubes
3 tbsp Rapeseed Oil
3 Cloves Garlic, crushed
1 tsp Chicken Stock Powder
12 Corn Tortillas
Oil For Deep Frying
Pink Pickled Onions:
2-3 Large Red Onions, finely sliced
100ml Cider Vinegar
1 Orange, juice
1 Lime, juice
½ tsp Salt
500g White & Brown Crab Meat Mixed
Fresh Cucumber, Radish & Lime to serve
Tomatillo Guacamole:
2 Large Avocados, stoned and peeled
3 Tomatillos from a can
1 Small Red Onion, finely chopped
2 Green Jalapeno Chillies, chopped
Juice of 1 Lime
½ tsp Salt