Poppadoms masquerade as tortillas in these tostadas topped with a striking pink mole, and grilled mushroom tortillas smothered in melty cheese and a sharp salsa
Costra, meaning ‘crust’ in Spanish, is a classic dish from the north and centre of Mexico that’s traditionally made with tender cuts of beef and finished with a melted crust of semi-hard cheese (usually Chihuahua or manchego mixed with Oaxaca cheese for texture). The cheese is grated on a plancha grill and allowed to melt and crisp up, and is then draped over the meat. Here, though, I have substituted the steak for mushrooms. Then, tostadas are traditionally made with crisp corn tortillas that are either baked or deep-fried, a technique that was first invented to preserve the tortillas for longer. They’re commonly used to serve lean, light preparations, like ceviches, aguachiles and salsas. Here, I’ve used poppadoms to achieve a similar texture and starchiness; use ready-cooked ones to make this even quicker.
