An earthy plate of food.

Kol's Beetroot Tostada

Try this delicious alternative to meat tostadas from London's Michelin-starred Mexican restaurant.

04 April, 2022
Average: 4 (3 votes)

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. 

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