Chef Rick Bayless's Grilled Tostadas Recipe
Grilled Tostadas with Bacon, Avocado Mayo and Heirloom Tomatoes
Tostadas Asadas a la Parilla con Tocino, Mayonesa de Aguacate y Tomates “Heirloom”
- 12 corn good tortillas (it’s best to use factory-made tortillas here, though ones meant for serving at the table rather than the super-thin, coarse-ground corn ones that are best for frying into chips)
- 2 egg yolks
- 1 tablespoon fresh lime juice
- 1 cup vegetable oil
- ½ of an avocado, flesh scooped from the skin and roughly chopped
- Fresh hot green chile to taste (1 to 2 serranos or 2 to 3 jalapeños), seeds removed if you wish and chopped into small pieces
- About ¼ cup finely chopped cilantro, plus a few leaves for garnish
- 10 ounces (about 10 strips) bacon, sliced crosswise into ½-inch pieces
- A generous pound mixed heirloom tomatoes (different colors and sizes will make your finished dish more interesting), cored, seeded if you wish, cut into ¼-inch pieces
Lay the tortillas in a single layer, cover with a dish towel or napkin and let them dry for about 30 minutes (depending on their moistness) until they are leathery—this will enable them to crisp thoroughly on the grill.
Meanwhile, in a food processor or blender, combine the egg yolks and lime juice and pulse until blended. With the machine running, slowly drizzle in the oil (the yolks and oil should emulsify and become creamy). Turn the machine off, add the avocado, green chile and cilantro and run the processor or blender for another 20 seconds to ensure the additional ingredients are incorporated (you may have to stop the machine once or twice to scrape down the sides). Taste and season with salt, usually about 1 teaspoon. Scrape the mayonnaise into a bowl and set aside.
In a large (10-inch) skillet set over medium heat, cook the bacon, stirring occasionally, until crispy, about 10 minutes. Remove the bacon and drain on paper towels. Pour the fat into a small bowl—you need about ¼ cup bacon fat (if you don’t have that much, add vegetable oil to bring it to that quantity).
When the tortillas are ready, turn on a gas grill to medium or light a charcoal fire and let the coals burn until medium hot and covered with gray ash. When you’re about ready to serve, lay several tortillas on the grill and turn every 20 seconds or so until they’re golden-brown all over and cracker-crisp—this will take 5 to 10 minutes, depending on the heat of your fire. Brush the top of each tortilla generously with the bacon fat or oil and let the tortillas crisp a little longer, then remove them to a serving platter. Spread on some spicy avocado mayo and top with a portion of the tomatoes. Sprinkle each tostada with about a tablespoon of bacon, garnish with cilantro leaves and immediately serve to your guests while you make the next round.