Huachinango Tostadas (Crunchy Corn Tortillas Topped with Red Snapper)
This delightful signature dish from Veracruz, a Spanish-founded port-city and coastal state in eastern Mexico, takes tostadas to a whole new level of flavor and elegance.
Serves: 4Prep: 20 minutesCook: 20 minutesTotal: 40 minutesDifficulty: Easy
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons finely diced yellow onion
- 1 cup roma tomatoes, diced
- 2 bay leaves
- 1⁄3 cup canned crushed tomatoes
- 1 tablespoon tomato paste
- 1 1⁄2 cups hot seafood stock or water
- 1⁄3 cup pickled whole jalapeños, cut into thin strips
- 15 sliced pimento-stuffed Spanish olives
- 2 tablespoons Spanish capers
- 1⁄4 teaspoon coarse salt
- 1⁄4 teaspoon freshly ground black pepper
- 1 cup small Yukon gold potatoes, diced and cooked al dente in salted water
- 1 1⁄4 pounds red snapper filets
- 1 lime, cut into in 8 wedges
- 1 can (16 oz.) Traditional Refried Beans, heated
- 8 Corn Tostadas
- 8 leaves leaf lettuce, washed and trimmed
- 1⁄2 cup curly parsley leaves, roughly chopped
- Dissolve tomato paste in hot seafood stock or water.
- In deep skillet over medium-high heat, sauté garlic and onion in olive oil, stirring frequently, until aromatic and translucent, about 2 minutes. Mix in tomatoes and continue to sauté 2 minutes.
- Stir in bay leaves, canned tomatoes, diluted tomato paste water, jalapeño strips, olives, capers, salt and pepper. Simmer uncovered 5 minutes. Lower heat, add potatoes.
- Immerse fish in sauce. Cook over medium-low heat until fish is opaque and flaky, about 5 minutes. Allow to cool slightly.
- Over each tostada, layer about 1 tablespoon refried beans, 1 lettuce leaf, ½ cup of fish and vegetables and sauce. Garnish with 1 tablespoon parsley and 1 lime wedge.