Thomasina Miers – a celebrated cook and writer and co-owner of the Wahaca chain of restaurants that specializes in Mexican street food, shares her recipe on making very yummy and crispy charred corn and bean tostadas with jalapeno aioli – and her secret ingredients turns the otherwise wholesome dish into a mouthwatering delicacy. Her use of chili, garlic, moreish aioli, and a blend of fresh lime adds a certain something to the dish.
Here’s What You Will Need To Make Her Famous Charred Corn Tostada With Jalapeño Aïoli
This easy-to-make 40-minute recipe serves four people and is lip-smacking delicious.
Four corn cobs, Vegetable oil, 1 tbsp apple cider vinegar, Sea salt, and black pepper, Good olive oil, 250g cherry tomatoes, 2 x 400g tins beans of your choice drained, one fat garlic clove, peeled and roughly chopped1 large bunch (60g) coriander, one red onion, peeled and finely sliced, halved, Juice of 3 limes and the zest of 2, 2-3 fresh jalapeños, or other fresh green chilies, to taste, 8-12 small corn tortillas, or six pittas, one pinch caster sugar (optional), 1-2 tbsp crumbled feta (optional)
Start with charing the corn with a griddle pan. After removing the silks and husks of the corn, run the cobs in oil and sprinkle some sea salt on top. Keep the pan turning often. Do it till the corns turn black; it should take about 6 to 8 minutes. Once the corn cools down – remove the kernels and put it in a bowl with beans, two tablespoons of olive oil, vinegar, tomatoes, onions, and the juice of two limes – make sure you mix everything nicely. Now to season, add chilies and coriander to taste.
Next, take a frying pan and sizzle some oil – fry the tortillas. To make the famous aioli – put chili (make sure it is blacked on the high flame on a dry frying pan), garlic, coriander, and half a tablespoon of sea salt and lime juice in a blender and blitz to a paste and with the motor running, slowly pour vegetable oil till aioli emulsifies. Add seasoning according to taste. Put the aioli spread on the tostadas and top it with the bean salad, and you have yourself a treat.