Peruvian Avocado Tostadas
In a skillet, heat the oil over medium high heat until almost smoking. Add the tortillas into the oil, one at a time, and fry on each side for about 1-2 minutes until golden brown and crispy. Remove with tongs and set aside to dry on a paper towel. Repeat process with other corn tortillas.
Cut the Peruvian avocados in half lengthwise. Remove the pit from the avocados and discard. Remove the avocados from their skins and place the avocado flesh into a bowl. Add the chopped green onions, lime juice, lemon juice and season with salt and pepper. Mash until half chunky and half smooth and then set aside.
Combine the corn and cherry tomatoes and top with 3 tablespoons of the cilantro vinaigrette.
To make the cilantro vinaigrette, combine all the ingredients for the vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed.
To assemble, slather equal parts of the avocado mixture on all of the fried tostadas. Top with equal parts of the tomato and corn mixture and a sprinkle of shredded cheese.
4 small corn tortillas
1/2 cup vegetable oil
4 Peruvian Avocados
3 green onions, roughly chopped
1 lime, juiced
1 lemon, juiced
Kosher salt and freshly cracked black pepper, to taste
1 cup corn, charred
1 cup heirloom cherry tomato, halved
1/2 cup Colby Jack cheese, shredded
For the Cilantro Vinaigrette:
1 shallot, roughly chopped
2 cups fresh cilantro leaves, tightly packed, stems removed (about 4 ounces)
1 clove garlic
1/2 teaspoon red pepper flakes
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt