Red Onion (1/2)
Roughly chop leaves of
Fresh Cilantro (2 Tbsp)
and reserve the stems.
Jalapeño Pepper (1/4)
. Remove the seeds and pulp and then finely dice.
Remove the pit of the
and using a spoon, scoop out the flesh.
Add avocados to a food processor with cilantro stems,
Salt (1/4 tsp)
Freshly Ground Black Pepper (1 dash)
Ground Cumin (1 tsp)
. Process on high.
Stream in the
Olive Oil (as needed)
. Continue until it becomes a smooth paste. Scrape down the sides as needed.
Add onions, tomatoes, cilantro, and avocado to a bowl and mix until combined.
Small Corn Tortillas (4)
if desired using a cookie cutter.
Heat up a cast iron pan with
Frying Oil (as needed)
. Once hot, add the tortilla rounds and deep fry the tortillas for 15 seconds or until the oil stops bubbling. Sprinkle the hot tortillas with salt.
Cover the crispy tortillas with a generous amount of guacamole.
Finish with your favorite toppings, such as
Jalapeño Peppers (to taste)
Baby Red Radish (to taste)
Red Onions (to taste)
Halloumi Cheese (to taste)
Chicken (to taste)
, some quick pickles, or
Sour Cream (to taste)
Serve right away before the tostadas get soggy!