Medium | Servings: 6 | Ready In: 20 minutes | Yield: 12 tostadas
Based on a classic Oaxacan pork dish, this vegan version of tostadas uses smoky bulgur for healthy flavor. Skip the grease and deep-frying by simply baking the tortillas in the oven. A dollop of creamy, spicy Tomatillo Guacamole knocks this out of the park! Serve these at your next party, enjoy for a Mexican breakfast, or simply enjoy for an easy, plant-based dinner!
For the Tomatillo Serrano Guacamole:
- 4 medium tomatillos
- 2 cloves garlic, unpeeled
- 1 serrano pepper*
- ¼ cup fresh cilantro, roughly chopped
- 1 large avocado
- ¼ teaspoon salt
Yield: 2 cups Guacamole
For the Tostadas:
- 12 corn tortillas
- 1 cup Bulgur
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 plum tomatoes, seeded and diced
- Fresh cilantro leaves, to garnish
How it’s Done
To make the Tomatillo Serrano Guacamole: Preheat a small non-stick pan over medium-high heat. If possible, use cast iron or even a griddle. Husk, rinse, and halve the tomatillos. Halve the serrano pepper. Lay the tomatillos in cut-side down. Lay in the unpeeled garlic and serrano pepper. Cook until lightly charred, about 3-4 minutes. Flip and char the second side, another 2-3 minutes. Remove the garlic from the peel. Place the tomatillos, garlic, and serrano in a blender. Set aside for a few minutes to let cool. This is a good time to prepare the tostadas and bulgur. Once the tomatillos have cooled, add the cilantro, avocado, salt, and ¼ cup of water. Puree. You may need more water (up to ¼ cup) to get a thick, yet smooth, consistency. Set aside until ready to assemble.
To make the Oil-Free Baked Tostadas: Preheat your oven to 400F. Spread the tortillas into a single layer on 2 baking sheets. Place in the oven and bake for 15 minutes, flipping halfway through. Remove from the oven and set aside to cool.
To make the Smoky Bulgur: Place the bulgur and all of the spices (smoked paprika, onion powder, garlic powder, salt, and pepper) in a heat-safe container. Using a microwave or a small pot, bring 2 cups of water to a boil. Pour the boiling water over the bulgur and let sit for 5 minutes. After 5 minutes, fluff with a fork. Taste to adjust seasoning.
To assemble the Oaxacan Baked Tostadas with Tomatillo Serrano Guacamole: Place 2 tortillas on a plate. Scoop on about 2 heaping tablespoons of the Smoky Bulgur. Dollop about 2 tablespoons of the Tomatillo Serrano Guacamole. Place a few pieces of the diced tomato on top. Place a piece of fresh cilantro on top. Serve and enjoy!
Yield: 12 tostadas
Chef Katie’s Tips:
Serrano Substitutions: If you can’t find serrano pepper, you can also use half of a jalapeno. If you want less spice, simply omit or use ¼ of a green bell pepper.
Gluten-Free? Bulgur is a member of the wheat family so it contains gluten. If you’re avoiding gluten, you can swap the bulgur for cooked quinoa, brown rice, or even black beans. You’ll need about 2 cups of whatever you substitute to replace the bulgur.
Homage to Chef Rick Bayless: This recipe is based off a Chef Rick Bayless’s recipe. Bayless has done incredible work educating fellow chefs and the population about the beautiful, authentic cuisine of Mexico.
Watch to Learn More:
Serving size: 1/6 of a recipe (5.2 ounces).
About 2 Tostadas
Calories From Fat (17%) 42.09
% Daily Value
- Total Fat 5.1g 8%
- Saturated Fat 0.72g 4%
- Cholesterol 0mg 0%
- Sodium 300.11mg 13%
- Potassium 383.54mg 11%
- Total Carbohydrates 47.41g 16%
- Fiber 9.23g 37%
- Sugar 1.72g
- Protein 6.08g 12%
- Calcium 22.12mg 2%
- Iron 23.92mg 133%
- Vitamin A 558.87IU 11%
- Vitamin C 536.45mg 894%
Shopping and Gear List
- Duru Medium Coarse Bulgur #2 – 2.2lb
- Starwest Botanicals Organic Garlic Powder, 1 Pound
- Simply Organic, Cumin, 2.31 oz
- CHIQUILIN Smoked Paprika, 75 GR