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Beetroot tostada with requeson and a fried king oyster mushroom

Serves

Makes 5

Cooks In

30 minutes

Difficulty

simple

These beetroot tortillas come into their own when fried for totopos or tostadas, deepening their red colour and heightening their sweetness, makes a visual as well as culinary treat. Tangy soft goats cheese mixed with chopped fresh herbs and green chilli make a perfect foil to the beetroots natural sweetness, topping it with fried Japanese king oyster mushroom, adds body and some ‘meat’ to this handsome tostada. NOTE: However care needs to be taken when frying or baking the extra sugar that the beet root adds to the dough caramelises quickly.

Method

Making the requeson 

  1. Mix together and let sit for an hour in the fridge until the flavours develop, season to taste

Beetroot tostadas

  1. Pre heat oven to 180° fan assisted, position a rack in the centre
  2. 5 x Cool Chile Beetroot Tortillas, the staler the better
  3. Sunflower oil to shallow fry
  4. Put a fry pan over a medium heat, when hot add a tbsp. or so of oil. 
  5. Quickly fry each side and then place in the oven on the rack, and bake for 6 minutes or so until crisp, ensuring that you don’t burn them.
  6. Allow to them to cool.

Mushroom Slice

  1. Put a fry pan over medium heat and when hot add the olive oil, then add the mushrooms and the garlic, fry until fragrant and golden, remove to a plate lined with paper towel.

Assembling the tostada 

  1. 30g of requeson
  2. 1 sliced of pan fried king oyster mushroom
  3. 1 lime cut into cheeks
  4. Chopped herbs for sprinkling