The Farmers Market always inspires me. The colors, the smells, the proud farmers describing their bounty. My latest trip inspired one of my favorite meals yet, Fresh Farmers Market Tostadas.
Crisp, fresh tortillas layered with savory beans and chicken, then topped with vibrant greens, creamy avocados, colorful tomatoes and salty Mexican cheese. What gives it that extra kick are the quick pickled veggies, they add just a touch of spice and a special tangy flavor that turn it into a fiesta on a plate!
The pickled veggies are so simple to make, and I love having them on hand not only for tostadas and tacos, but to put in sandwiches or grab a spoonful for a quick snack.
You just chop, pour and stir…
This festive feast perfectly pairs with crisp and bright Cambria Chardonnay. The perfect way to toast your tostada…
Fiesta Pickled Veggies
- 1 bunch of radishes, thinly sliced
- 4-5 small carrots or 1-2 large carrots, thinly sliced
- 1 large jalepeno pepper, thinly sliced
- 1 cup cauliflower, chopped into small florettes
- 2 Tablespoons cilantro, roughly chopped
- 1 spring onion or 2 green onions, thinly chopped
- 4 peeled garlic cloves
- ½ cup distilled white vinegar
- ¼ cup apple cider vinegar
- ¼ cup red wine vinegar
- ¼ cup sugar
- 1 teaspoon dried oregano salt to taste
- Bring vinegars, oregano, sugar and salt to a slow boil and once sugar is dissolved, remove from heat and bring to room temperature (you can put in refrigerator to speed up process).
- Place prepared vegetables in a bowl and mix with cooled vinegar until combined.
Store in an airtight container in refrigerator for at least an hour before serving, then it can be kept for about a week.
Farmers’ Market Tostadas
- fried corn tortillas
- refried beans
- shredded chicken
- mixed green lettuces
- sliced cherry tomatoes
- Cotija or Queso Fresco cheese
- Spread warm beans onto tortilla shell, top with chicken, fresh vegetables, fiesta pickled veggies and cheese. I also drizzle just a touch of the pickled juice onto the tostada and squeeze with a touch of lime.
- For tostada shells: fill deep sauce pan with vegetable oil approximately 1 inch deep.
- Heat oil on medium high until very hot and oil slightly bubbles.
- Carefully place small corn tortilla in pan, one at a time until they start to brown, you should turn them over with tongs half way through.
- Remove from pan and place on paper towel lined tray. I then like to sprinkle with a touch of course salt.
Serve immediately or they can be kept in an airtight container for one day.
By: Alexis Murphy - Jacolyn Murphy