About the Recipe
Experience the vibrant and tropical flavors of the Caribbean with this unique, plant-based tostada recipe! Whether you’re hosting a gathering or enjoying a weeknight dinner, these tostadas are sure to transport your tastebuds to a sunny Caribbean beach!
Ingredients
3 unripe plantains (or 1 pack of prepared fried plantains - Wegmans has the best!)
vegetable oil or grapeseed oil
1 tbsp olive oil
2 ripe avocados
1tbsp lime juice
white onion
sour cream (or substitute with coconut cream)
1 container of fresh oyster mushrooms
seasoning salt
pickled red onions (garnish)
fresh cilantro (garnish)
For the Vegan Birria Consumé:
2-3 garlic cloves (smashed)
1-2 chipotle peppers
1 tbsp birria taco seasoning
1 tsp cumin
1 tsp dried oregano
1/2 tsp cinnamon
1 1/2 cups vegetable broth
1 tbsp apple cider vinegar
salt and pepper (to taste)
**Everyone's palate is different, so season "to taste" and add more or less as desired for the perfect balance of flavor!**
Preparation
Step 1 - Prepare the Plantains
Begin by cutting the green plantains in half, peeling off the skin carefully. (If you bought prepared fried plantains, press them flat then skip to Step 2)
Heat a cast-iron pan over medium heat and add enough grapeseed or vegetable oil to cover the bottom of the pan.
Place the plantain halves into the hot oil and press them flat with a spatula.
Fry the bananas for about 3-4 minutes on each side until they become golden brown and crispy.
Step 2 - Make the Avocado Crema
In a blender or bowl, combine the ripe avocados, cilantro, lime juice, seasoning salt, chopped white onion, and sour cream or coconut cream.
Blend or mix until smooth and creamy, adjusting seasoning or lime juice to taste. Set aside.
Step 3 - Oyster Mushrooms & Birria Consommé
In a pan, heat the olive oil over medium heat.
Add the chopped oyster mushrooms and birria taco seasoning. Sauté for about 5-7 minutes until they start to soften and release their moisture. Set aside.
In a small pot, sauté the garlic cloves. Add the vegetable broth, apple cider vinegar, chipotle peppers, birria taco seasoning, cinnamon, oregano, cumin, and salt and pepper. Stir occasionally for 10 minutes and add more/less of each seasoning to bring out the rich flavors.
Step 4 - Assemble the Tostadas
Place the fried plantain tostadas on a plate.
Spoon the sautéed oyster mushrooms generously over the plantain tostadas.
Drizzle a generous amount of avocado crema on top of the mushrooms.
Finish with a few pickled purple onions and a sprinkle of fresh cilantro for a burst of color and flavor.
Serve
Serve the consommé alongside your plant based tostadas. Use it as a flavorful dip for the tostadas, or drizzle it over the top for an extra layer of flavor.