- Aug 16, 2020
- 2 min read

Cactus Tostada with Salsa Ranchera & Guacamole

Tequila cactus

125ml tequila

4oz nopales “cactus leaves strips”

70g coarse cornmeal

32g plain flour

2 eggs, plus a splash of milk whisked together

2 6inch corn tortillas

Guacamole

2 avocados

15g cilantro, roughly chopped

Juice of half a lemon

Salsa ranchero

4 tomatoes, cored and cut in half

2 jalapenos, cut in half lengthways

1 shallot, peeled and cut in half

3 cloves garlic, peeled

Juice of 1 lime

25g cilantro, roughly chopped

Pickled kohlrabi

50g kohlrabi, peeled and cut into julienne

50g raw beetroot, cut into julienne

juice of 2 limes

2 tablespoons brown sugar

2 tablespoons apple cider vinegar

230ml water

½ teaspoon sea salt

Tequila cactus

1. Drain the cactus and add the tequila, cover and marinate in the fridge for 1-2 days, give it a shake a couple of times.

2. Thoroughly drain the cactus and blot dry with paper towels. Toss into the seasoned flour, then the egg wash then the cornmeal. Do this process again as to thoroughly coat the cactus.

3. Deep fry at 175°c/350°f until they are golden brown, roughly just over a minute, drain and place onto paper towels and season with salt and pepper. Deep fry the tortillas until crispy, roughly 1 minute, flip over halfway & drain.

Pickled kohlrabi

In a small saucepan, add the sugar, vinegar, water, salt and lemon juice. Bring to a boil and then let cool. Add the kohlrabi & beetroot. Cover with a secure fitting lid and keep in the fridge for 1 month.

Salsa ranchero

1. In a bowl, add the shallot, tomatoes, garlic and jalapeno, season with a touch of salt and

pepper, drizzle in a touch of olive oil and toss to coat.

2. Place all items on a char-grill and char thoroughly on all sides until all items are

blistered and slightly blackened.

3. Add the cilantro and lime juice then using a hand stick blender, puree salsa.

Guacamole

Cut the avocados in half around the seed, then using the heel of your knife, take out the seed. Scoop out the avocado and mash with the lemon juice and cilantro, season to taste.