Food Recipes Appetizers Herb Guacamole with Tostadas 5.0 (2) 2 Reviews Freshly fried tostadas pair perfectly with buttery, herb-packed guacamole in this vibrant appetizer recipe. By Enrique Olvera Enrique Olvera Enrique Olvera is the prominent Mexican chef behind Pujol in Mexico City, which was No. 5 on the World's 50 Best Restaurants list in 2022, which made it The Best Restaurant in North America. Other restaurants in his Casamata hospitality group include Cosme and Atla in New York City, Criollo in Oaxaca, and Damian in Los Angeles. Food & Wine's Editorial Guidelines Published on June 25, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Active Time: 40 mins Total Time: 50 mins Servings: 6 These freshly fried tostadas, redolent of heirloom corn and served with vibrant, herbaceous guacamole, hail from chef Enrique Olvera of Atla in New York City and Venice, California. For Olvera, buttery avocados are the principal pleasure of guacamole. They should be ripe with a supple spring and kept at room temperature so their sweet flavors shine through. For balance, Olvera adds a quartet of herbs — cilantro, basil, mint, and tarragon — which can be adjusted based on freshness. Frequently Asked Questions Do I need fresh masa to make corn tortillas? No, you can use a high-quality masa harina — corn dough flour — to make corn tortillas rather than fresh masa. If chef Olvera does not have access to fresh masa, Masienda masa harina is his preference. What can I substitute for Key lime juice? Equal parts fresh lemon and lime juice can be substituted for the Key lime juice in this recipe. Notes from the Food & Wine Test Kitchen The freshness of herbs can affect their potency. Adjust the amount in the guacamole to taste, if needed. Make ahead The tostadas can be stored in an airtight container at room temperature for up to one week. Ingredients Canola oil, for frying 20 corn tortillas 1 teaspoon kosher salt, plus more for sprinkling and to taste 4 medium Hass avocados, halved, pitted, and peeled 1 small white onion, finely chopped (about 1 cup) 1 serrano chile, sliced and seeded, if desired (about 1 1/2 tablespoons) 2 teaspoons fresh Key lime juice (from 1 Key lime) 3 tablespoons fresh cilantro leaves 2 tablespoons fresh mint leaves 2 tablespoons fresh basil leaves 1 teaspoon fresh tarragon leaves Directions Pour canola oil to a depth of 1/2 inch into a large, deep skillet. Heat over medium-high to 350°F. Meanwhile, line a large baking sheet with a double layer of paper towels. Prick both sides of each tortilla using a fork. Carefully slide 1 tortilla into hot oil; gently hold tortilla down using a flat potato masher to prevent puffing, about 30 seconds. Fry until lightly golden and crisp throughout, 1 to 2 minutes. Transfer tostada to prepared baking sheet, and let drain. Immediately sprinkle with a pinch of salt. Repeat process with remaining tortillas. Let tostadas cool completely, about 10 minutes. Place avocados in a large bowl, and mash using a fork. Stir in onion, chile, lime juice, and salt; fold in fresh herb leaves. Season with additional salt to taste. Serve guacamole with tostadas. Originally appeared in Food & Wine magazine, July 2024 Rate It Print