PUFFY TEXAS TOSTADAS WITH A CHERRY TOMATO PICO DE GALLO SALAD

Directions

1. Step 1

   Tostada Filling:
   Heat olive oil in a large sauté pan over medium-high heat. Add garlic, onion, and jalapeño. Cook until softened and lighly browned. Add cumin, coriander, smoked paprika, and chili powder. Stir and cook until spices are fragrant.

2. Step 2

   Add Gardein Plant-Based Be’f Crumbles and Angela Mia Marinara Sauce. Cook uncovered until the mixture thickens. Stir in chopped cilantro. Season with salt and black pepper. Set aside and keep warm.

3. Step 3

   Cherry Tomato Pico de Gallo Salad:
   In a mixing bowl, combine cherry tomatoes, shallots, red onion, garlic, and jalapeño. Add lime zest, lime juice, and olive oil. Add cilantro, salt, and black pepper. Mix well until combined. Let sit for at least 15 minutes before serving.

4. Step 4

   To Complete:
   Heat oil in a deep fryer to 350 degrees. Fry tortillas one at a time, spooning hot oil over the top as they puff. Flip as needed and cook until golden brown and crispy. Remove and drain on paper towels.

5. Step 5

   Cut a small opening on the top of each puffed tortilla. Fill each with the tostada filling. Top with pico de gallo. Add an avocado fan and a dollop of sour cream. Garnish with cilantro. Serve immediately.