Tom Kerridge's crispy cheesy tostadas

Name: Tom Kerridge's crispy cheesy tostadas | Asda Good Living
Total time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 500g minced pork; 8 ripe plum tomatoes; 2 tsp cumin seeds; 2 tsp coriander seeds; 1/2 tsp smoked paprika; 3 green chillies, diced; 4 pickled green chillies or pickled hot peppers, sliced; 8 flour tortillas; 250g strong Cheddar, grated

Taken from Tom's Table by Tom Kerridge, these crispy cheesy tostadas can be stacked up so that everyone can tuck in.

By Asda Good Living,21st September 2015

(1 votes)

Cook: 55 Mins

Serves: 8

Price: 90p per serving

Nutritional Information

Each 272g serving contains

Energy
1833kj
438kcal

22%

Fat
20.9g

High
30%

Saturates
10.6g

Med
53%

Sugars
4.6g

Low
5%

Salt
1.63g

High
27%

of your reference intake.
Typical energy values per 100g:
674kj/161kcal

Ingredients

500g minced pork

8 ripe plum tomatoes

2 tsp cumin seeds

2 tsp coriander seeds

1/2 tsp smoked paprika

3 green chillies, diced

4 pickled green chillies or pickled hot peppers, sliced

8 flour tortillas

250g strong Cheddar, grated

Method

Heat a nonstick frying pan over a medium heat. Add the pork and dry-fry for 20-25 minutes, stirring often, until the mince is crisp. Drain in a colander to remove any excess fat. Wipe out the pan with kitchen roll.

Meanwhile, bring a pan of water to the boil and have a bowl of iced water ready. Put the tomatoes in the boiling water for 10-15 seconds, then plunge into iced water. Peel, quarter, de-seed and dice the tomatoes.

Pre-heat the oven to 160C/140C Fan/Gas 3. Put the cumin and coriander seeds in the frying pan and cook for a few minutes, rattling the pan, until they're fragrant (be careful not to burn them). Remove and cool slightly. Using a spice grinder or pestle and mortar, grind the seeds to a powder.

Return the spices to the pan, with the paprika and 1/2 tsp black pepper, and heat gently for 1 minute. Stir in the mince and fresh chillies. Cook for 2 minutes, then season to taste. Stir in the pickled chillies and tomatoes, and cook very gently, stirring occasionally, for 10 minutes until thickened.

Meanwhile, lay the tortillas on baking sheets and bake for 8-10 minutes until lightly browned. Remove from the oven and increase the temperature to 220C/200C Fan/Gas 7.

Spread the pork mixture over the tortillas and scatter the Cheddar on top. Return to the oven for 5 minutes until the cheese is bubbling and the tortillas are crisp. Arrange in a stack and serve.