January 14, 2021
I’m all about compromise. And about making your favorite traditional comfort foods with real ingredients. This entire recipe is both gluten and dairy-free! I used cassava flour Siete tortillas, but you can use your favorite! I love to serve this as an appetizer if I’m hosting a dinner party, or eat a couple myself for a quick, throw-it-together dinner.
The best part of this recipe is that the cream sauce is super versatile, perfect for spreading on this tostada or even serving as a dip for your Siete Chips (try it with the Lime flavor)!Author:
Siete Family Foods
3 Siete Cassava Tortillas (or your favorite)
1 + 1/2 ripe avocados 1 whole avocado + 1/2 of a second
juice of one lemon
1/2 cup fresh basil leaves
3 cloves garlic, or 1 tsp garlic powder
1 tbsp olive oil
1 tsp salt and more to taste
1/2 tsp pepper and more to taste & garnish
1/2 tsp red chili flakes or more if you like it spicy
1/4 cup water to thin sauce
To make this recipe, you first have to cook your tortillas on a greased hot pan or griddle so that they become nice and crisp to work as our tostada base.
As for the Avocado Cream sauce, it can be made in a blender (talk about a quick recipe)! All you have to do is throw all of the ingredients into your food processor or blender, and blend until completely smooth and creamy. I don’t blame you if you end up eating this sauce straight up with a spoon. Not from personal experience or anything...
I roasted the tomatoes in the oven with a bit of olive oil, salt, pepper, and chili flakes, but you can also blister them in a pan with a bit of olive oil! They add a gorgeous color and sweetness to the pizzette, and along with peppery arugula, create the perfect balance of flavors in this recipe!
To assemble, top the tortilla with a layer of avocado cream sauce, followed by arugula, tomatoes, and a pinch of flaky sea salt.
Enjoy these tostadas for brunch topped with an egg, as a snack, or serve as an appetizer for your next party!
Comments will be approved before showing up.
July 29, 2021
July 28, 2021
July 28, 2021
Growing up in a house of seven, dinner was a balancing act to say the least. Some of us wanted pizza, some of us wanted frijoles, some of us wanted tacos— it really depended on the day. Our mom, Aida, was up for the challenge. She took two of those cravings and started cutting what we called "bolillos" (rolls of bread) in half, smearing butter across the top, and covering them in frijoles, pizza sauce, cheese, and sticking them in the oven. We didn’t really have a name for these until one day it hit us. From our family to yours, Frijolizzas.
Join our list and get 20% off your first order online.