Santiago Lastra's Mexican Magic: Beetroot Tostadas and Mushroom Costras
In the world of culinary innovation, Santiago Lastra stands out with his creative approach to Mexican cuisine. His latest recipes, featured in the upcoming book "Mexican Soul: A New Style of Cooking," offer a fresh take on traditional dishes. The beetroot tostadas and mushroom costras showcase how classic Mexican flavors can be reimagined with modern twists, making them perfect for home cooks seeking vibrant, plant-based options.
Beetroot Tostadas: A Colorful Twist on Tradition
Tostadas are a staple in Mexican cooking, typically made with crisp corn tortillas. Lastra, however, introduces a surprising substitute: poppadoms. This clever swap achieves a similar texture and starchiness, while also speeding up preparation time. The dish is crowned with a striking pink mole, crafted from roasted beetroot, pine nuts, and spices, offering a visually stunning and flavorful topping.
The recipe begins with making a sesame macha sauce, blending toasted sesame seeds, chilli flakes, and honey for a rich, spicy-sweet condiment. For the pink mole, beetroot is roasted to sweetness, then combined with garlic and smoked paprika. The tostadas are assembled by deep-frying poppadoms until crisp, then layering with mashed beetroot, burrata, and fresh herbs. Drizzles of pink mole and sesame macha complete this artistic dish, which can be served as a starter or snack.
Mushroom Costras: A Vegetarian Delight
Costras, meaning 'crust' in Spanish, traditionally feature tender beef topped with melted cheese. Lastra's version replaces the meat with portobello mushrooms, creating a hearty vegetarian alternative. The mushrooms are roasted and flattened, then paired with a raw salsa verde made from tomatillos, serrano chillies, and coriander.
To prepare, flour tortillas are lightly cooked until bubbly, then topped with a circle of melted emmental cheese. A roasted mushroom is placed on the cheese, allowing it to caramelize into a golden crust. The dish is finished with fresh coriander, onion, salsa verde, and a squeeze of lemon, resulting in a melty, savory treat that honors Mexican roots while embracing contemporary tastes.
Tips and Techniques for Success
Lastra emphasizes key techniques to ensure these recipes shine. For the beetroot tostadas, using ready-cooked poppadoms can save time, and wearing gloves when handling beetroot prevents staining. The spice level in both the macha and mole can be adjusted by adding chillies gradually. For the mushroom costras, flattening the mushrooms while hot helps them integrate seamlessly with the cheese, and keeping tortillas warm in a cloth maintains their pliability.
These recipes are not only delicious but also versatile. The beetroot tostadas make an impressive appetizer, while the mushroom costras serve as a satisfying main course. Both dishes highlight Lastra's philosophy of blending authenticity with innovation, making Mexican cuisine accessible and exciting for all.
"Mexican Soul: A New Style of Cooking" by Santiago Lastra, published by Quadrille, is set to release in August with a price of £30. It promises more such inventive recipes that celebrate the soul of Mexican food through a modern lens.
