Kol's Beetroot Tostada
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Try this delicious alternative to meat tostadas from London's Michelin-starred Mexican restaurant.
04 April, 2022
serves for
6
ingredients
Corn tostadas
6
Beetroots
500g, preferably small
Walnut oil
60ml
Gooseberries
60g fermented (or any other sour berry)
Chicken stock
Reduced to 60ml (vegetable stock is fine also)
Salt
Guajillo oil
Guajillo chilli
12.5g
Rapeseed oil
1l
Achiote
50g
Habanero
8g, dry
Árbol chilli emulsion
Fermented gooseberry juice
5ml
Egg yolks
2, pasteurised
Guajillo oil
170ml *see above
Kombucha
5ml
Step 01
For the árbol chilli emulsion
Combine the egg yolks with the guajillo oil and whisk.
Step 02
Add the gooseberries to the mixture and season with salt.
Step 03
Finally, add the kombucha to the mixture.
Step 04
Beetroot
Salt bake the beetroot in a tray with coarse salt.
Step 05
Cover the tray with tin foil and bake in the oven for 60 minutes at 190°C.
Step 06
While the beetroot is in the oven reduce the stock.
Step 07
Peel and dice the beetroot and cover in walnut oil, the berries and reduced stock.
Step 08
Serve the beetroot on top of the corn tostada and dress the plate with a ring of emulsion surrounding it.
