Mushroom Tostada

Directions

• To start with, in a large bowl, mix the maize flour along with the warm water. Add the water in batches. Keep kneading the dough with your hand until it becomes soft. Add more warm water if needed.
• Shape the dough into small dough balls, the size of a lemon. Heat a pan, roll it out into a circle and place on the hot pan. Cook for 2-3 minutes on each side. It should start to look toasted with air pockets.
• Heat oil in a deep non-stick pan and wait for it to heat up. Drop in the corn tortillas one at a time and press flat in the oil with a spatula. This is to make sure it doesn’t get filled with air. It takes around a minute to fry and take on a deep golden colour. Do this until the dough is complete. Set aside to drain on paper towels.
• For the mushrooms- heat a large skillet, add in the olive oil. Toss in all the sliced mushrooms and let this cook for 7-10 minutes or until all the water from the mushrooms have evaporated. Season with salt and red chilli powder. Let it cook on high heat for an additional two minutes for it to take on some colour. Set aside to be used later.
• For the Salsa – Toss in the diced tomatoes and onions. Mix well. Add the juice of 1 lemon and fresh chopped coriander leaves. Season with salt and set aside to be used later.
• For the Coriander sauce – Add the coriander leaves, mint leaves, salt, yogurt and green chillies into a blender. Blend until smooth.