Won't miss the meat with these. The filling also works well for simple tacos.
Ingredients
For the Street Corn:
- ¼ c Mayo
- ¼ c Sour Cream
- ½ c Cotija Cheese (grated)
- ½ tsp Chipotle Chile Powder
- 1 Garlic Clove (minced)
- ¼ c Cilantro (minced)
- Salt to taste
- 7 Ears of Corn
- 1 Lime (cut into wedges)
For the Filling:
- 3 Tbs Olive Oil
- 1 Shallot (minced)
- 3 Cloves Garlic (minced)
- 2 Bunches Kale (ribbed and torn a bit)
- 2 Cans Kidney or Black Beans
- 2 Tbs Taco Seasoning
- 1 ½ tsp Coriander
- Water or beer
The Rest:
- 1 Radish (thinly sliced)
- 1 Jalapeno (thinly sliced)
- 2 c Cabbage (shredded/thinly sliced)
- 8 Eggs
- 16 White Corn Tortillas
- 1 Avocado (sliced)
- 1 Tomato (sliced)
- Hot Sauce
- Cotija Cheese
- 4 Tbs Vegetable Oil
Instructions
Make the corn sauce:
Combine the Mayo, Sour Cream, Cheese, Chile Powder, Garlic, Clilantro and salt in a bowl and set aside.
Make the filling:
Heat oil in a pot over medium
Add Shallot and Garlic and saute until fragrant
Add Kale, and a ⅛ cup of Water or beer. Cover and cook until wilted (3-5 minutes)
Remove lid and add Beans, Seasoning, and Coriander
Stir and continue to cook until liquid evaporates and beans are done
Salt to taste
Make the corn:
Nuke the corn in the microwave for 5 minutes (or until done)
Char the corn on the grill
Cut the ears in half and toss in the sauce to coat
Sprinkle with chile powder and serve with lime wedges
Heat 3Tbs oil in a pan over medium high
Lightly fry tortillas one at a time
While frying tortillas, fry eggs in another pan, leaving yolk runny
Assemble Tostadas:
Place a tortilla on the plate
Add filing
Add Cotija
Add egg
Top with a second tortilla and sprinkle with cotija and cilantro
Serve with fixins and corn
