Tom Kerridge’s crispy cheesy tostadas
- 500g minced pork
- 8 ripe plum tomatoes
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1/2 tsp smoked paprika
- 3 green chillies, diced
- 4 pickled green chillies or pickled hot peppers, sliced
- 8 flour tortillas
- 250g strong Cheddar, grated
Heat a nonstick frying pan over a medium heat. Add the pork and dry-fry for 20-25 minutes, stirring often, until the mince is crisp. Drain in a colander to remove any excess fat. Wipe out the pan with kitchen roll.
Meanwhile, bring a pan of water to the boil and have a bowl of iced water ready. Put the tomatoes in the boiling water for 10-15 seconds, then plunge into iced water. Peel, quarter, de-seed and dice the tomatoes.
Pre-heat the oven to 160C/140C Fan/Gas 3. Put the cumin and coriander seeds in the frying pan and cook for a few minutes, rattling the pan, until they're fragrant (be careful not to burn them). Remove and cool slightly. Using a spice grinder or pestle and mortar, grind the seeds to a powder.
Return the spices to the pan, with the paprika and 1/2 tsp black pepper, and heat gently for 1 minute. Stir in the mince and fresh chillies. Cook for 2 minutes, then season to taste. Stir in the pickled chillies and tomatoes, and cook very gently, stirring occasionally, for 10 minutes until thickened.
Meanwhile, lay the tortillas on baking sheets and bake for 8-10 minutes until lightly browned. Remove from the oven and increase the temperature to 220C/200C Fan/Gas 7.
Spread the pork mixture over the tortillas and scatter the Cheddar on top. Return to the oven for 5 minutes until the cheese is bubbling and the tortillas are crisp. Arrange in a stack and serve.