For our latest installment of #SKCookbookClub, our office selected My Mexico City Kitchen by Gabriela Cámara. Gabriela’s acclaimed restaurants are on the team’s bucket list since she’s a culinary trendsetter, known for her innovations in the kitchen. But until we get the chance to snag a reservation, cooking from her book is the next best thing.
My Mexico City Kitchen is full of recipes inspired by the flavors and flair of the city. The book is composed of vegetable forward and seafood-centric offerings for those looking for authentic, yet trendy, dishes to make at home. You’ll find many of her signature plates that you can easily add to your rotation.
The Tuna Tostada is the perfect example of one of Gabriela’s iconic dishes that’s also simple enough for our beloved weeknight #TacoTuesday. A thin layer of our Chipotle Mayo on top of a fresh fried tortilla and topped with tuna will trick you into thinking your kitchen deserves a five star Yelp review.
Tuna Tostada with Chipotle Mayo
Page 180 / Makes 8 tostadas
1 thick leek, white part only, thoroughly washed and sliced into 1/8th-inch rounds
2 cups rice bran oil, safflower oil, or any vegetable oil with a high smoke point
8 stale corn tortillas
12 oz sashimi-grade tuna, trout, or other fatty fish, thinly sliced against the grain
1 tablespoon olive oil
¼ cup soy sauce
¼ cup freshly squeezed orange juice
2 tablespoons Sir Kensington’s Chipotle Mayo
1 avocado, cut in half, pitted, peeled, and cut into 8-16 slices
Maldon sea salt or another finishing salt
- First, place the leeks in a bowl of cold water and separate the rings. Remove any green rings and save these for making stock. Transfer the white rings to a dish towel to dry out for at least 15 minutes so that they’re completely dry before frying.
- Meanwhile, warm the rice bran or safflower oil in a large heavy-bottom saucepan or deep skillet (you want the oil to be at least 2 inches deep) on medium-high heat to 350 degrees. You can test the temperature with an instant read thermometer, or by submerging a wooden spoon in the oil, which will be immediately surrounded by little bubbles when the oil is at the right temperature.
- Line a plate with a brown paper bag. Fry the tortillas one at a time, for about 2 minutes each. While the tortilla is frying, use a pair of chopsticks or two forks to hold down the two edges so that the tortilla doesn’t curl up. Once the tortilla is golden, remove it from the oil and let them it cool for at least 15 minutes while you prepare the rest of the ingredients. You want the tortillas fully cooled or else the mayonnaise will melt.
- Using the same oil in which you fried your tortillas, fry the leeks. Decrease the oil temperature to 300 degrees. Check the temperature with an instant-read thermometer before adding the leeks; if the oil is too hot, the leeks will turn dark and become bitter. Drop in the leeks and constantly move them around while they fry so they cook and color evenly. The instant you see the leeks turning golden, remove them with a slotted spoon and set them on the plate to cool completely.
- While the tostadas and leeks are cooling, marinate the fish: Place the fish in a bowl and drizzle it with olive oil so the citrus and soy sauce don’t bite into the fish and give it a gray cast. After lightly coating the fish with olive oil, immediately add the soy sauce and orange juice, toss, and let sit for 5 minutes.
- Once the tortillas are cool, spread 1 teaspoon of Chipotle Mayonnaise on each one. That may seem like very little, but you don’t want it to be thick and ooze out from under the rest of the toppings. On top of the mayonnaise, distribute the sliced fish in one layer. Scatter the fried leeks and top with avocado. Just before serving, add a pinch of finishing salt.