PREPARATION

A. PREPARE THE CHILI

1. Combine canned diced tomatoes, canned beans (with aquafaba), packet of GROUNDED TexMex mix and 1 cup water in a large saucepan.
   Mix well and bring to a boil.
2. Reduce heat and simmer for at least 20 minutes, stirring occasionally.
3. Add salt, pepper and chili or hot sauce to taste.

Tip: Adjust the consistency of the chili by adding more water if you prefer it thinner, or by cooking for longer to thicken it further.

B. PREPARE THE CREAMY AVOCADO-CORIANDER SAUCE

1. In a food processor or blender, add sour cream, olive oil, cilantro, lime juice, water, avocado, green onions, Tabasco, salt and pepper.
2. Blend: Puree until the sauce is smooth and creamy.
3. Taste and adjust: Adjust the seasoning (salt, pepper, Tabasco) to your taste.

Tip: If the sauce is too thick, add a little water or lime juice. If it is too runny, add a little more avocado or reduce the amount of liquid.

C. PREPARE THE FRIED TORTILLAS (TOSTADAS)

1. In a deep fryer or skillet, heat enough oil to about 180°C (350°F).
2. Dip one or two corn tortillas in the hot oil and fry for about 1 minute on each side, until golden brown and crispy.
3. Remove the tortilla from the oil and place it on paper towels to remove excess oil and salt lightly.
4. Repeat with remaining tortillas.

Tip: Watch the cooking closely to prevent the tortillas from burning.

D. ASSEMBLY AND SERVICE

1. Place the tostadas on individual plates.
2. Place a generous spoonful of GROUNDED TEXMEX chili on each tostada.
3. Drizzle some creamy avocado-cilantro sauce over the chili.
   Customize: Add your favorite toppings, like lettuce, cheese (feta, grated or vegan), salsa (we make homemade pico de gallo), red onions, etc.
4. Serve immediately: Enjoy while the tostadas are still crispy.

TIPS AND VARIATIONS

• Hotter chili: Add jalapeños, chipotle peppers, or a few drops of extra hot sauce.
• No-fry option: For a lighter version, brush tortillas with oil and bake at 400°F (200°C) for 5 to 8 minutes, turning halfway through, until golden brown.
• Alternative creamy sauce: You can replace the sour cream with a plant-based version for a 100% vegan recipe.
• Storing the green sauce: Store the sauce in an airtight container in the refrigerator and ideally consume it within 2-3 days.

Enjoy your food !